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Chocolate Crêpes with Ice Cream

An easy-to-make, even easier-to-eat and delicious dessert. The batter can wait in the fridge while you eat dinner and then it’s ready for use. With a little jam and ice cream, it is just right for a Friday night.

CHOCOLATE CRÊPES WITH ICE CREAM
2 SERVINGS

150 G FLOUR
1 TSP. BAKING POWDER
40 G SUGAR
25 G COCOA POWDER
1/4 TSP SALT
2 EGGS
350 ML MILK
2 TBSP. RAPESEED OIL

ACCESSORIES:
VANILLA ICE CREAM
STRAWBERRY JAM
SALTED CARAMEL

Mix all the dry ingredients in a bowl.

Add the eggs with a little milk and mix it into a smooth batter.

Whisk in the rest of the milk along with the oil.

Leave the batter to rest for 1-2 hours in the refrigerator.

Heat a little butter or oil in a pan, wipe it off with a paper towel and bake the pancakes. No additional fat is needed after the first time.

Serve with ice cream, jam and caramel.

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