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Crêpes Parisienne

4 servings

Ingredients

• 2 Stk Eggs
• 1 EL Powdered sugar
• 1 Prise Salt
• 0.25 L Milk
• 140 g Flour
• butter (for baking) (nach Bedarf)
• 100 g Cooking chocolate
• 2 EL Oil
• Hazelnuts (grated) (nach Bedarf)
• Powdered sugar (for dusting) (nach Bedarf)

Instructions

1. Beat 2 eggs, 1 tablespoon powdered sugar, a pinch of salt, and part of 250 ml milk with 140 g flour until smooth.
2. Gradually add the remaining milk until a thin batter forms.
3. In a little hot butter, thinly coat the pan bottom with batter and bake golden yellow on medium-high heat, turning once.
4. Warm 100 g cooking chocolate and stir in 2-3 tablespoons oil.
5. Spread the warm small crêpes with the chocolate filling, fold into a triangle, sprinkle generously with grated hazelnuts and powdered sugar.

Based on a cookbook by Hans Hofer (1964), adapted with AI.