Nutrition Facts
4 servings
4
Chocolate Crêpes Recipe
Today I offer you a recipe for chocolate pancakes. More specifically, these are cocoa pancakes, which give them a chocolate flavor and color. The pancakes are very fluffy, not too sweet, and well chocolatey - it's a delight to serve for snack time or breakfast. You can serve them plain or drizzled with chocolate sauce, accompanied by spread and/or whipped cream, according to your tastes and desires.
Ingredients
80 Butter
2 Egg
2 Egg yolk
500 warm whole milk
1 pinch Salt
175 Flour
60 Icing sugar.
25 unsweetened dark cocoa
Directions
1
In a saucepan, heat the butter until it turns nutty brown. It is ready when it stops sizzling, has a nice amber color, and smells nutty. Strain through a fine sieve to remove impurities and set aside.
2
In a large bowl, add the eggs, egg yolks, milk, and salt. Blend with an immersion blender until smooth.
3
Sift the flour with the powdered sugar and cocoa into the bowl. Blend again until achieving a smooth texture. Scrape down the sides once with a spatula and blend for a few more seconds. Be careful not to remove the mixer while it's running to avoid splatter.
4
Add the browned butter and blend one last time.
5
Cook the pancakes on both sides in a hot non-stick skillet (24 cm in diameter in my case). Before the first pancake, lightly butter the bottom of the skillet.
6
To finish, serve as is or accompanied by chocolate sauce, spread, whipped cream, etc.
Ingredients
Ingredients
80 Butter
2 Egg
2 Egg yolk
500 warm whole milk
1 pinch Salt
175 Flour
60 Icing sugar.
25 unsweetened dark cocoa
Directions
Directions
1
In a saucepan, heat the butter until it turns nutty brown. It is ready when it stops sizzling, has a nice amber color, and smells nutty. Strain through a fine sieve to remove impurities and set aside.
2
In a large bowl, add the eggs, egg yolks, milk, and salt. Blend with an immersion blender until smooth.
3
Sift the flour with the powdered sugar and cocoa into the bowl. Blend again until achieving a smooth texture. Scrape down the sides once with a spatula and blend for a few more seconds. Be careful not to remove the mixer while it's running to avoid splatter.
4
Add the browned butter and blend one last time.
5
Cook the pancakes on both sides in a hot non-stick skillet (24 cm in diameter in my case). Before the first pancake, lightly butter the bottom of the skillet.
6
To finish, serve as is or accompanied by chocolate sauce, spread, whipped cream, etc.
Notes
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TH 
EN