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








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