We conclude our On The Line segment with chef Hung Tram on a sweet note. Invite your friends over, because this recipe merits a get-together. Chocolate wasted, anyone? To view parts one and two, click here and here.
Chocolate Crepe Batter
(Makes about 8-10 crepes, depending on size)
4 cups milk
1 teaspoon salt
1/2 cup sugar
1 tablespoon vanilla extract
1/2 cup melted butter
1 cup all-purpose flour
1-1/2 cups chocolate powder (We use Rolands)
Combine eggs, milk, salt, sugar, chocolate powder and vanilla extract in a large container. Whisk to combine.
Continue to whisk while slowly adding the flour in increments. Finish with the butter and pass through a china cap.
(Note: This receipe makes enough batter for about 8-10 crepes. We try to work as quickly as possible with the chocolate crepes, as they tend to cook a bit faster and crisp up quickly.)
Ladle 6 ounces of the batter onto your crepe machine or pan and spread evenly. Cook the first side for a few seconds, then flip it over to cook the other. Allow that to cook for a few seconds longer.
Fold the crepe into a half moon, spread the nutella evenly over the crepe and fold into thirds.
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Served with whipped cream, powdered sugar and fresh berries.