Recipe:We melt for the chocolate crepes of pastry chef-chocolatier Pierre Marcolini

GENERAL INFORMATION

Preparation time:25 minutes
Recipe for 4 people

INGREDIENTS

• 300g butter
• 160 g of flour
• 1 heaping tablespoon of cocoa powder (15g)
• 1 teaspoon peanut oil (3.5g)
• 175g caster sugar
• 5 eggs
• 18 cl of whole milk

MATERIAL

• 1 bowl
• 1 hand whip
• 1 pancake pan
• 1 small ladle
• 1 damp cloth

PREPARATION

• Gently melt the butter in the pan to obtain a hazelnut butter.
• Mix the flour, cocoa and powdered sugar in a large bowl.
• Add the eggs one at a time, beating well at each step.
• Finish by adding the brown butter and whole milk. Mix well.

Leave to stand for 1 hour at room temperature, putting a damp cloth over the bowl.

When making the pancakes, use a ladle to properly measure the amount of batter you pour onto the pan.

Swirl your pan (not too hot) from the bottom up to coat it well with pancake batter.

Once well distributed, let it cook for 1 minute on each side and it's ready!

Little tip:

Crêpes can be made ahead of time. To do this, remember to sprinkle each pancake with impalpable sugar or better, cocoa powder. That way they stand out better from the pile of pancakes.