Ingredients for Midnight lemon chocolate crepes -“A zesty, indulgent dessert”
- 1 cup all purpose flour
- 2 tbsp cocoa powder
- 1 tbsp sugar
- 1/4 tsp salt
- 2 eggs
- 11/4 cups milk
- 1/2 tsp vanilla extract
- 1/2 tsp chocolate extract
- 1 tbsp melted butter (plus more for cooking)
- For the cocoa lemon glaze:
- 1/2 cup powdered sugar
- 2 tbsp cocoa powder
- 2 tbsp fresh lemon juice
- 1 tbsp milk (adjust as needed)
- 1/2 tsp lemon zest
Cooking Instructions for making Midnight lemon chocolate crepes -“A zesty, indulgent dessert”
Prepare the crepes batter: in a bowl whisk flour, cocoa powder, sugar and salt. In another bowl beat eggs, milk, vanilla & chocolate extract and melted butter, gradually mix the wet ingredients into the dry until smooth, let it rest for 10 mins.
Cook the crepes: heat a non- stick pan over medium heat and lightly butter it. Pour about 1/4 cup of batter into the pan, swirling to spread thinly, cook for 1-2 mins until set, then flip and cook for another 30 mins. Repeat with the remaining batter.
For the cocoa lemon glaze: in a small bowl, whisk powdered sugar and cocoa powder. Add lemon juice and milk, stirring until smooth and pourable.
Assemble & serve: stack or fold the crepes on a plate, drizzle the cocoa lemon glaze over the crepes. Dust with powdered sugar or mix of powdered sugar & cocoa powder and garnish with lemon and mint leaves.
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