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.

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