Chocolate Crepes

2 Cups milk
1 1/2, Cups flour
1/2 Cup cocoa powder
6 Tbsp sugar (powdered)
3 Eggs
2 Tbsp butter (melted)
1/2 Tsp vanilla essence
1/4 Tsp salt
1/2 Cup fresh cream
1/2 Cup chocolate sauce

Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes
before making into crepes. Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter. Before serving add cream inside the crepe and top it with chocolate sauce.


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