This year, I wanted to add something nice on and in my crêpes for participation to “La crêpe dans les nuages”

SERVES:
PREPARATION: 20 minutes + 30 minutes for letting doing crêpe preparation + 2 hours in the fridge for the homemade chocolate whipped cream
COOK: 3 minutes each
DIFFICULTY:

What do you need ?

For crêpes:

• 100g plain flour
• 50 g corn flour
• 25g sugar
• 25g butter
• 2 eggs
• 1 teaspoon of vanilla aroma
• ¼ l milk or more
• a pinch of salt

For homemade chocolate whipped cream (250 ml siphon):

• 180 ml Fresh double cream
• 45 g icing sugar
• 2 tablespoon of no sweet chocolate powder
• Chantilly cream siphon
• 1 N2O creamer bulb for cream whip (gas cylinder)

How to make crêpes?

• Put the butter in the microwave at 600W for 1 minute in order to melt it
• In a large bowl, mix the plain flour, corn flour with the sugar and salt
• Add in the middle the eggs, milk, vanilla aroma and butter
• Mix them briskly
• Let stand the crêpe preparation for 30 – 60 minutes

Tip: Add more milk if you think the preparation is too heavy

• Put some butter or oil in a pancake pan
• Heat the crêpe pan for 5 minutes
• Add one ladle of preparation
• Heat the preparation for 3 – 5 minutes
• Turn the crêpe over and brown the other side of the crêpe
• Fill the pancake with sugar or chocolate… Enjoy it cold or warm

How to make Chocolate Whipped cream?

• Put, your Chantilly cream siphon and the double cream, one hour in the fridge before using them
• In a large bowl, mix together the double cream, icing sugar and chocolate powder

Tip: sift the sugar and the chocolate powder in order to avoid big bites of them

• Put the melange in your Chantilly cream siphon
• Screw the top on firmly
• Fit a gas cylinder and shake vigorously
• Put it in the fridge for 1 hour
• Shake again before serving

• Serve the crêpe with on the top the homade chocolate whipped cream

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