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Ingredients

Serves:
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FOR THE SAUCE
egg-yolk 1 pc
corn starch 1 tbsp
cocoa powder 10 g
milk 200 ml
sugar 50 g
hazelnut 40 g
FOR THE CREPES
egg 2 pcs
sugar 20 g
milk 500 ml
all-purpose flour 200 g
salt ½ tsp
vegetable oil 10 g
cocoa powder 10 g

Nutritional information

cal
183,23
prot
5,8
fat
7,19
carbs
24,17
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Striped crepes with chocolate and nuts sauce

Striped crepes with chocolate and nuts sauce

Ingredients

  • FOR THE SAUCE

  • FOR THE CREPES

If you want not just tasty but also nice-looking crepes, we suggest cooking these striped crepes using our recipe. People say clothes speak for men, and the beauty of this dessert will definitely please your family and friends. It is also convenient as you may make the sauce in advance, and then make the crepes in the morning – and here is a breakfast that both looks and tastes fine!


Ekaterina Packevich

Recipe author

She was born in Belarus. She has two children- Miroslava and Voislav, she is loving and beloved woman. She is teacher on a class of button accordion by training. Ekaterina is imaginative nature, she wants to know everything: sew, mound out of polymer clay, cook and of course take a picture. Ekaterina thinks that there are new challenges ahead and the main is that she is willing to grow. So Kate is sure that in course of time everything become better and better.

Steps

1
Done

Step 1

Make the sauce. Combine the yolk with the cornstarch, cocoa powder and 2 tbsp milk. Mix well till homogeneous.

2
Done

Step 2

Pour the remaining milk into a sauté pan and add the sugar. Heat over medium heat till the sugar is fully dissolved and the mixture is very hot, stirring from time to time.

3
Done

Step 3

Add the chocolate and the yolk mixture to the hot milk. Mix well till there’s no lumps (you may use a blender for this). Cook the sauce for 5-7 mins till slightly thickened, stirring from time to time. Consider that the sauce will thicken after it is cooled, so the consistency of the hot sauce should resemble sour cream.

4
Done

Step 4

Toast the hazelnuts on the dry pan for a couple of minutes, stirring from time to time. Chop finely with a knife and add to the cooled chocolate sauce.

5
Done

Step 5

Prepare the batter. Remove the eggs and milk from fridge in advance so that they are at room temperature. In a separate bowl combine the eggs and sugar till homogeneous. Add all the milk at room temperature and mix well.

6
Done

Step 6

Gradually sift the flour and salt to the batter. Mix till homogeneous and leave for 15-20 mins.

7
Done

Step 7

Add the oil and mix well. Separate about 1/3 of the batter and sift the cocoa powder. Mix till homogeneous.

8
Done

Step 8

Heat a non-stick pan over medium heat, grease with some oil (optional). Pour 2/3 ladle of the batter onto the pan, and swirl so that it covers the bottom. Spoon some chocolate batter and quickly draw some stripes on the crepe. If you have a special pastry pencil, this will be easier.

9
Done

Step 9

Fry the pancake till golden on both sides. Repeat the procedure for the remaining batter. If you want, you may draw the chocolate stripes on the dry pan and then on the crepe.

10
Done

Step 10

Striped crepes are done. We recommend serving them warm with a generous portion of the chocolate and nuts sauce. Enjoy your meal!

Tips:

You may omit the hazelnuts or use any nuts to your taste.

Striped crepes with chocolate and nuts sauce

If you want not just tasty but also nice-looking crepes, we suggest cooking these striped crepes using our recipe. People say clothes speak for men, and the beauty of this dessert will definitely please your family and friends. It is also convenient as you may make the sauce in advance, and then make the crepes in the morning – and here is a breakfast that both looks and tastes fine!

  • Автор рецепта:
  • После приготовления вы получите 12 pcs
  • Время приготовления: 1 hour 10 mins

Ингредиенты

  • 1 pc egg-yolk
  • 1 tbsp corn starch
  • 10 g cocoa powder
  • 200 ml milk
  • 50 g sugar
  • 40 g hazelnut
  • 2 pcs egg
  • 20 g sugar
  • 500 ml milk
  • 200 g all-purpose flour
  • ½ tsp salt
  • 10 g vegetable oil
  • 10 g cocoa powder

Способ приготовления

  • Make the sauce. Combine the yolk with the cornstarch, cocoa powder and 2 tbsp milk. Mix well till homogeneous.

  • Pour the remaining milk into a sauté pan and add the sugar. Heat over medium heat till the sugar is fully dissolved and the mixture is very hot, stirring from time to time.

  • Add the chocolate and the yolk mixture to the hot milk. Mix well till there’s no lumps (you may use a blender for this). Cook the sauce for 5-7 mins till slightly thickened, stirring from time to time. Consider that the sauce will thicken after it is cooled, so the consistency of the hot sauce should resemble sour cream.

  • Toast the hazelnuts on the dry pan for a couple of minutes, stirring from time to time. Chop finely with a knife and add to the cooled chocolate sauce.

  • Prepare the batter. Remove the eggs and milk from fridge in advance so that they are at room temperature. In a separate bowl combine the eggs and sugar till homogeneous. Add all the milk at room temperature and mix well.

  • Gradually sift the flour and salt to the batter. Mix till homogeneous and leave for 15-20 mins.

  • Add the oil and mix well. Separate about 1/3 of the batter and sift the cocoa powder. Mix till homogeneous.

  • Heat a non-stick pan over medium heat, grease with some oil (optional). Pour 2/3 ladle of the batter onto the pan, and swirl so that it covers the bottom. Spoon some chocolate batter and quickly draw some stripes on the crepe. If you have a special pastry pencil, this will be easier.

  • Fry the pancake till golden on both sides. Repeat the procedure for the remaining batter. If you want, you may draw the chocolate stripes on the dry pan and then on the crepe.

  • Striped crepes are done. We recommend serving them warm with a generous portion of the chocolate and nuts sauce. Enjoy your meal!

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