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Made with Cooking Range Caraïbe 66% dark chocolate
An original recipe by l’École Gourmet Valrhona1 step
Makes approx. 10 crêpes
Recipe Step by Step
Preparation time: 15 minutes
Rest time before use: 4 hours
Baking time: 20 minutes
250 g Pastry flour*
1 Pinch of salt
2 tbsp Caster sugar
150 g Œufs
50 cl Whole milk*
50 g Unsalted butter
70 g CARAÏBE 66% chocolate
30 g 50% Almond & Hazelnut Praliné
40% hazelnut spread (optional for serving)
*See the nutrition tip section at the end of the recipe to use an alternative to these ingredients.
Separate the batter into one third and two thirds.
In the first third, add the praliné and the melted CARAÏBE 66% chocolate.
Leave to sit in the refrigerator for several hours.
Then, pour the coloured batter into a pipette.
Heat up a frying pan and add a knob of butter.
When the frying pan is hot, pour the coloured batter onto the pan, creating a whirl effect.
After a few moments, pour a ladleful of plain crêpe batter on the whirl.
Once the crêpe has formed it will take up the whole surface of the crêpe pan.
Fry each crêpe on both sides at a medium heat and repeat until you run out of both batters.
Assembly and finishing
To make this recipe gluten-free, replace the 250g of wheat flour with 200g of rice flour and 50g of potato starch.
To make this recipe lactose-free, replace the 50 cl of milk and the 50g of butter with 50cl of your choice of plant milk: almond, hazelnut, soy, oat, etc.