20 Oct Hot Chocolate Crepes
500ml of whole milk
powdered sugar or bitter cocoa powder
Whip the eggs with sugar using a whisk. Slowly incorporate the milk and the flour until the batter will not become homogeneous.
Put the terrine with the mixture in the fridge for half an hour.
Remove the dough from the fridge, put the non-stick pan on the stove with a little butter, and pour a ladle of batter into it. Cook for a minute on both sides with the help of a spatula.
Lay the hot crepe on a plate and stuff it in half with hot cocoa. Fold the wallet crepe, dust over cocoa powder or icing sugar and GOLDEAT gold in foil and garnish the dish as you like with cocoa topping and sliced strawberries.