Ingredients for two weeks:
- 250g flour
- 30g caster sugar
- a pinch of salt
- 3 medium-sized eggs
- 50cl semi-skimmed milk
- 25g melted soft butter
- 3 tablespoons unsweetened cocoa powder
- spread
In your Easy-pâtisserie, combine the flour, salt and sugar. Make a well in the center and pour in the eggs, previously beaten into an omelette. Mix well before gradually adding the milk. Finish by adding the melted butter.
Separate the mixture into two bowls, and add the cocoa to one of the bowls. Mix well. Cover with a tea towel and leave to rest for an hour, then cook the crêpes.
Cook the crepes using your Celtic Chef crepe maker.
Place a chocolate crepe on a plate, brush with spread and top with a plain crepe. Roll the two together tightly and wrap in cling film. Set aside in the fridge for 1 hour.
Proceed in the same way with the rest of the crêpes, starting with a plain crêpe and then a chocolate one...
Just before serving, carefully remove the cling film and cut into 2-centimeter lengths.
Prick on a stick and brush the top with a little spread.
