BENGINGI
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Chocolate Crepes
cook:
15 min
0.0
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There’s something undeniably special about chocolate crepes. Light, airy, and just a touch decadent thanks to top-quality cocoa powder. They’re one of my mom’s absolute favorites—a nostalgic, feel-good breakfast that’s hard to beat. The batter comes together in seconds—just a handful of ingredients whisked into a silky, pourable dream. Cook them up in a well-buttered pan, and you’ve got a stack of thin, tender crepes ready to be filled with whatever you love. For me, it’s always Nutella, crushed pistachios, and fresh raspberries. If that’s not a love letter on a plate, I don’t know what is.
8 crepes
US
original
metric
Ingredients
For the crepes
500 gr milk
140 gr all purpose flour
50 gr sugar
40 gr butter, melted
25 gr cocoa powder
4 pasture raised eggs
1 vanilla bean or 1 tsp vanilla paste
For the filling
Nutella
Pistachios, crushed
Raspberries
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