Ingredients
For the crêpes
- 125 g all-purpose flour
- 2 tbsp unsweetened cocoa powder
- ½ tsp instant coffee optional
- 1 egg
- 2 tbsp sugar
- ½ tsp salt
- 310 ml milk any type
- 20 g unsalted butter melted and cooled to room temperature plus more to cook
For the whipped cream
- 500 ml whipping cream
- 5 tbsp icing sugar
For serving
- Assorted berries
- Icing sugar
Instructions
For the crêpes
- Mix all the dry ingredients in a bowl and make a hole in the center.
- Add the wet ingredients at the center and whisk from the center, adding the dry ingredients little by little to prevent lumps from forming.
- Let the dough rest for 30min in the fridge.
- Place a bit of butter on a non-stick 25cm/10in diameter pan over medium heat and add about ⅔ ladle of the batter. It's easier if you place the batter to one side and spin the pan around to cover it completely.
- When the edges become crispy, unstick a corner and flip it with your two hands carefully.
For the whipped cream
- Whip up the cream with the icing sugar using an electric mixer. Stop when it looks like a soft cloud. If you go too far you could split it and make butter instead.
For the assembly
- Make sure the crêpes are no longer hot. Spread the whipped cream over ¼ of the crêpe. On top of that, add the berries.
- Fold it in 4 to form a triangle. Dust with icing sugar to finish and serve immediately.
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