CHOCOLATE CREPES

Leia em PORTUGUÊS

I made these crepes to participate on this delicious event from Pecado da Gula to celebrate World Chocolate Day. I didn'nt know about this date specifically, and researching a bit on the Internet I found out that there are several dates different from this one, but that is not a problem because for me everyday is chocolate day :o)

I have made these crepes since I was a teenager, as the ingredients are ususally readily available in the pantry and it's a quick way to satisfy my cravings for something sweet or for chocolate.

There are several delicious ways to serve these crepes adding whipped cream, ice cream, fresh fruits, or whatever you like, but they are delicious even on their own. Best of all, you don't even have to wait for them to cool down, I find that they are best eaten still warm with the oozing filling.. yum

CHOCOLATE CREPES

For the batter:

2 eggs

1 1/2 cups milk

1 cup all purpose flour

2 tbsp sugar

2 tbsp cocoa powder

butter for greasing the pan

Filling:

8 tbsp sugar

4 tbsp cocoa powder

butter for greasing the crepes

Mix all ingredients of the batter in a blender.

In a bowl, mix sugar and cocoa for the filling and set a side.

Cut a block of cold butter and stick a fork on it OR protect half of the block with aluminum foil so that you can handle it. (don't worry, you will NOT use all that butter!)

Heat a nonstick pan and keep it over medium heat.

Use that block of butter to grease the hot pan and pour about a ladle of batter swirling the pan to evenly distribute the batter making it as thin as possible.

As soon as the batter dries on top, use the block of butter to lightly grease the whole surface of the crepe.

Sprinkle a couple of spoonfuls of the filling all over the crepe.

When the crepe is golden brown on the bottom, fold it in half and then in half again to form a triangle.

Repeat with the remaining batter. Serve warm with fresh fruits, whipped cream, icecream or whatever suits your fancy.