Iced chocolate crêpes
easy
45 mins
45 mins
Ingredients
- 250 ml Milk
- 150 g Flour
- 1 pinch Salt
- 2 Eggs (size M)
- 150 g light chocolate decor cream-vanilla
- 150 g dark chocolate decor cream nut nougat
- 4 TABLESPOONS Whipped cream
- 150 g Milk chocolate
- 25 g white chocolate
- 10 g Coconut oil
- 7-10 Tbsp Oil
- 7-10 Tbsp Lemon balm
- 1 Spray or freezer bag
Directions
- 1
Mix milk, flour and salt to a smooth dough. Add the eggs at the end. Let the dough swell for about 15 minutes. Fry the crêpe dough in portions in a lightly oil-coated frying pan (approx. 22 cm Ø) until 4 crêpes are formed and let them cool down. Pour light and dark decor cream into a tall mixing bowl.
- 2
Add 2 tablespoons of whipped cream to each and stir until creamy with the whisks of the hand mixer. Spread each 2 pancakes evenly with cream and roll them up firmly. Freeze crêpe rolls for at least 2 hours. Place the crêpes on a cake rack and let them thaw for 10 minutes. Coarsely chop the milk chocolate and white chocolate separately and carefully melt each on a hot water bath, then remove from the water bath. Stir coconut oil into the milk chocolate. Pour white chocolate into a small piping bag or freezer bag and cut off a small corner. Coat crêpes with milk chocolate and sprinkle with white chocolate strips. Chill the crêpes again until the chocolate is firm.
- 3
Stir coconut oil into the milk chocolate. Pour white chocolate into a small piping bag or freezer bag and cut off a small corner. Coat crêpes with milk chocolate and sprinkle with white chocolate strips. Chill the crêpes again until the chocolate is firm. Cut crêpes into pieces with a knife dipped in hot water. Decorate with lemon balm and serve immediately
- 4
2 1/2 hours waiting time
Nutrition Facts
620 kcal
63 g
37 g
11 g
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