Prep Time 20 mins
- Servings 8 to 9 Crepes
Ingredients
1 - 1/2 cups Milk
3 Eggs
3 tbsp Water
2 tbsp Canola Oil
1 - 1/2 tsp Vanilla Extract
1 - 1/2 cups All-purpose flour
2 tbsp Sugar
1/4 cup Cocoa Powder
5 Marie Biscuit, pounded to crumbs
Pinch of salt
Strawberries, Raspberries, Blueberries
Batter:
- In a large bowl, combine flour, cocoa powder, sugar,salt and give it a mix.
- Create a well in the centre of the mix, crack in the eggs, add water, canola oil and vanilla extract.
- Whisk the mixture together, with your balloon whisk, till no clumps are seen.
- Sieve the mixture thoroughly to another bowl to ensure having a smooth batter.
- Cling wrap your bowl and refrigerate your batter for 30-45 minutes.
- Heat your pan over medium high heat.
- Lightly brush your pan with vegetable oil
- Scoop 1/4 cup of batter and pour it on the pan
- Lift your pan off the heat, and swirl the pan so that the batter evenly and thinly coats the bottom.
- Cook for 30 seconds and flip. Cook for another 10 seconds on the other side and remove to a plate.
- Spread each crêpe with Nutella and biscuit crumbs(we used Marie Biscuit) on one side.
- Fold in half, then in fourths, like a napkin.
- Garnish with berries (the sourness is a perfect combi with Nutella) and dust powdered sugar.
Love,
Z&S
Crafts&Crumbs