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