CHOCOLATE, CHANTILLY AND CARAMEL CREPE RECIPE

For Candlemas, discover a gourmet pancake recipe from Jean-Paul Hévin!

INGREDIENTS FOR 4 PERSONS                                                                     

Crepes :
-    150 g of flour
-    30 g cocoa powder
-    7 g of baking powder
-    1 pinch of salt                                  
-    1 C. tbsp brown sugar
-    2 large eggs
-    25 cl of milk
-    25g melted butter

Chantilly :
-    100 g of whipping cream 33%
-    25 g thick crème fraîche
-    10 g of icing sugar
-    1 vanilla pod

1 tube of Jean-Paul Hévin dark chocolate caramel

PREPARATION :

In a salad bowl, sift the flour and cocoa powder. Add the yeast, salt and brown sugar. To mix everything.

In another salad bowl, break the eggs and add the milk. When the mixture is smooth, pour in the melted butter.

Mix everything and let sit at room temperature for 1 hour. Heat the pan and grease it with butter.

CHANTILLY :
Split the vanilla pod in half and scrape out the seeds. In a salad bowl, pour the whipping cream, add the vanilla seeds, heavy cream and icing sugar. Add to mixer and set aside to cool.

ASSEMBLY :
Using a pocket, place the whipped cream in the center, stopping 1/3 from the edge and add caramel. Fold the bottom of the crepe, then roll it up.

Good tasting !