Crepes with tahini, honey, chocolate and biscuits
Cooking time: 80’, Servings: 12, Difficulty Level: 2
Ingredients
For the crepes
2 cups all-purpose flour
4 teaspoons sugar
½ teaspoon salt
3 cups low fat milk (2%)
3 large eggs
2 tablespoons unsalted butter, melted and extra for the pan
For the stuffing
12 teaspoons tahini
12 teaspoons Attiki honey
12 teaspoons couverture chocolate, grated
12 teaspoons petit-beurre biscuits, grated
100 grams melted couverture chocolate for the topping
Fruits of your preference
Execution
- In a bowl, add the flour, sugar, salt and whisk to combine.
- Add the milk, eggs, 1 tablespoon butter and whisk to combine.
- Cover the bowl and refrigerate for 60 minutes.
- Heat a medium-sized non-stick frying pan over medium heat and lightly butter it.
- Pour 1/3 cup of the mixture into the pan and shake quickly to spread the mixture evenly over the pan bottom.
- Let the crepe be cooked for 1-2 minutes until edges look done and its middle gets golden.
- Using a wide spatula, flip the crepe over and cook for 1 extra minute.
- Repeat the process for the remaining crepes. The mixture will make enough for 12 crepes.
- Take one crepe at a time, spread 1 teaspoon tahini, 1 teaspoon honey, 1 teaspoon grated chocolate, 1 teaspoon grated cookie in the center of each crepe and fold the crepe.
- Roll the crepe, drizzle with melted chocolate, garnish with fruit if desired and serve.
