Mini chocolate crepes
For dessert or tea time, Gourmand Asia recommends these mini chocolate crepes for a satisfying bite.
1. In a bowl, dissolve the cornstarch, the cocoa powder and the flour, in milk. Add the beaten eggs with vanilla sugar. Leave to rest for at least 30 minutes.
2. In a blini pan, pour the crepe batter with the aid of a small ladle. Cook the mini crepe over high heat then flip it over with a spatula and let brown on the other side.
3. In a saucepan over low heat, melt the chopped chocolate and butter with 2 tablespoons of water until you get a smooth mixture.
4. In a plate, spread the mini crepes with the melted chocolate. Sprinkle with chocolate chips and top with white chocolate ice cream
Our baking tip: To soften the bitterness of the cocoa, you can replace it with chocolate powder.
Photo credit: Sucré Salé
