Cocoa Swirl Crêpes with Spread

Ingredients

• 290 g flour
• 50 g granulated sugar
• 2 vanilla sugar (2 sachets)
• 700 ml cold milk
• 40 ml cold water
• 2 tbsp neutral sunflower oil (For the batter; the author uses sunflower oil.)
• 4 eggs
• 1 tbsp unsweetened cocoa powder (To incorporate into 2 ladlefuls of batter to make the swirl.)
• neutral oil (For greasing the pan beforehand; quantity not specified.)
• spread (For filling the crêpes; quantity not specified.)

Steps

1. 1

   Pour the flour, granulated sugar, two sachets of vanilla sugar, cold milk, cold water, and 2 tbsp of sunflower oil into a bowl.

2. 2

   Whisk the ingredients, then incorporate the 4 eggs.

3. 3

   Whisk very vigorously until the eggs are fully incorporated into the batter.

4. 4

   If the batter still has lumps, pass it through a sieve to obtain a smooth batter.

5. 5

   Take 2 ladlefuls of crêpe batter and place them in a separate bowl.

6. 6

   Add 1 tbsp of unsweetened cocoa powder to this portion of batter, then whisk thoroughly.

7. 7

   Also pass the cocoa batter through a sieve to remove any lumps.

8. 8

   Transfer the cocoa batter to a container that is convenient for making the swirl, such as a pouring container.

9. 9

   Grease a pan beforehand.

10. 10

    Pour the cocoa batter into the pan in a swirl pattern, then let it cook very briefly.

11. 11

    Pour 1 ladleful of crêpe batter over the swirl.

12. 12

    Cook the crêpe on one side. When it is properly cooked, it should release from the pan on its own and be able to move without sticking.

13. 13

    Fill the crêpe with spread, then serve.

Notes

The source does not specify the cooking temperature, the cooking time for each crêpe, or the amount of spread. The number of crêpes is estimated from the quantities provided.

Nutrition per serving

• dessert
• snack
• French
• crêpes
• cocoa
• spread
• pan-fried
• sweet