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Due To a Rise in Temperature, Couvertures Being Sensitive We Can Only Offer Them at THE CHOCOLATE SHOP at Nariman Point

Chocolate Crepes

Whole milk (⅔ cup)
All purpose flour (¼ cup)
Cocoa powder (2 tbsp)
@Jindal Tru Bel Chocolate Ganache (1 tbsp )
Granulated sugar (2 tbsp)
2 Large eggs
15 g Unsalted butter, melted (1 tbsp)
Butter, for greasing the pan

Heavy cream (2 ½ cups)
@Jindal Tru Bel Chocolate Ganache

Combine the milk, flour, cocoa powder, sugar, eggs and melted butter and whisk until smooth
Pour the batter through a fine-meshed sieve into a large bowl
Heat butter in a medium non-stick frying pan over medium-low heat, and wipe the excess oil with a paper towel
Pour a ¼ cup of crepe batter, while swirling, to coat the bottom of the pan
Heat gently until the surface becomes matte, then flip with a spatula and cook for 10 seconds

Whisk the cream until it reaches stiff peaks

Lay down three crepes on butter paper in a line, slightly overlapping. Apply @jindal cocoa ganache on the crepes and spread a thin layer of cream and top with a sprinkling of @jindal cocoa nibs .
Fold in the edges of the crepe along the two longer edges, then roll the crepe up from the short end to the other short end. Place the assembled crepe rolls on a lined baking tray, cover and chill  the fridge for 1-2 hours
Using double boiler melt the choclate nibs and pour a layer of melted chocolate over the crepe roll ... Chill it and Garnish with whipped cream and edible flowers.

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