I got the idea of shaping a crêpe like lace from Chef Elise Labide; she calls it crêpe dentelle. Hers was a regular crêpe batter, I got mine in a chocolate version.
The idea is very simple: Your pour the batter in a plastic container with a spout, similar to the ones used to pour ketchup and mustard at any deli; heat the frying pan, dab some melted butter or oil; when sufficiently hot, let your inner Jackson Pollock free and use the bottle to swirl wild designs onto the skillet. The crêpe cooks on one side only; slide it into a pan when ready.
Great project to do with older kids.
INGREDIENTS: Makes at least 16 crêpes (8 inch)
(Feel free to use your favorite crêpe batter; if it is too runny, add some flour or cornstarch to the batter to make it hold better).
- 2 Large eggs
- 1 1/2 cup of all-purpose flour (175 g.)
- Dash of salt
- 1/2 Chocolate bar (dark preferably, but no more than 60%) or 1.5 ounces of dark chocolate (50 g.)
- 1/2 cup of powdered sugar (125 g.)
- Oil or melted butter (3 Tablespoons or 45 g.)
- 2 cups of milk (250 ml)
- 1 teaspoon of vanilla
- 1/2 Tablespoon of cocoa powder
- Beat the eggs in a bowl. Mix the flour, cocoa, salt and powdered sugar in another bowl. Transfer to the eggs and mix the two with a spoon; melt the chocolate with the butter in the microwave and add to the batter; add the milk and vanilla gradually, stirring constantly until the batter is smooth and has no lumps. Set aside for thirty minutes.
- Heat the skillet and brush it with a little butter or oil so that it has a film of grease on the surface, no more. Pour the batter in the bottle or a decorating bag with a very small tip and pour the batter onto the skillet making circles, loops and other designs.
- When the crêpe appears cooked (two or three minutes should suffice on medium-high heat), slide it into a platter or on a piece of wax paper, to cool a bit.
- Serve with some powdered sugar.
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