Savourous' Chocolate Crepe
Nothing is more comforting than this delicious chocolate crepe from @Savourous
Ingredients
Crepe
| 4 | eggs |
| 1 cup | cold milk |
| 3/4 cup | cold water |
| 1 1/2 cups | gluten free flour |
| 1/4 cup | SCHARFFEN BERGER Unsweetened 100% cacao dark chocolate cocoa powder |
| 3 tablespoons | butter |
For Filling and Garnish
| 5 | strawberries |
|
2 tablespoons
|
cranberry jelly |
| 1 tablespoon | butter |
| 2 tablespoons | heavy cream |
| ½ pack | SCHARFFEN BERGER Semisweet 62% cacao dark chocolate baking chunks |
| Garnish | SCHARFFEN BERGER Bittersweet 70% dark chocolate baking bar, shaved |
Directions- Crepe
- Mix all ingredients in a food processor, blend until well incorporated.
- Place the mixture in the fridge for 30 mins.
- Pour 4 tablespoons of batter into pan and swirl.
- Cook for about 1 minute on medium heat until the surface of the crepe looks dry, then flip and cook for another 15-30 seconds, then transfer to a plate.
- Repeat with the rest of your chocolate batter.
Directions-Filling and Garnish
- Melt the chocolate with butter and cream.
- Reserve 1/3 of the melted chocolate for drizzle on the crepe
- Mix the other 2/3 of the melted chocolate with the 2 tablespoons of cranberry jelly
- Assemble your crepe (optional: shave SCHARFFEN BERGER Bittersweet 70% dark chocolate baking bar on top!) and enjoy.
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