A Ingredients
Eggs 2 heads
Milk ¾ cups
Water ½ cups
All purpose flour
1 cup
Sugar 1 tablespoon
Butter, melted
3 tablespoon
B Ingredients
Fresh fruits to taste
Whipped cream
2 cups
Chocolate morsels
½ cup
Peanuts, chopped
2 tablespoon
Directions:
1. Measure all A ingredients into a blender, blender in
medium high speed until well blended.
Pour batter into a big measuring cup and cover with plastic wrap. Place in the refrigerator for 1 hour, up to
48 hours.
2. Meanwhile, prepare B ingredients. Cut the fruits into desired portions, beat
the whipped cream, melt the chocolate morsels in a bowl in the microwave, scrap
with a rubber spatula into a piping bag.
3. After one hour, heat up a 10-12 inch flat bottom frying
pan, rub some butter on the surface, ladle in the batter, swirl to evenly coat
the bottom, cook until the crepe looks dry. Then flip, cook an additional
several seconds, remove from pan and place on a clean working surface.
4. Place the crepes flat on a surface. Imagine a pie chart divided into six
portions, on one of the slices, spread whipped cream, fruits, melted chocolate,
and nut toppings. Fold the crepe in half
with the filling still in the middle, fold in the left and right side of the
crepe, serve with some more chocolate syrup on a plate or wrapped in paper on
hand.
Serving: 4
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