Pistachio and Chocolate Swirl “Crêpes”
On the weekends I always enjoy making crêpes especially when it is raining outside. And in Chicago, it does rain quite often especially in between seasons.
Today, I am sharing with you a wonderful recipe from Nadia (@paprikasblog). Of course, you will find her recipe right HERE!
I hope your will Enjoy this Crêpe Recipe as much as I did! Bon Appétit!
For more Crêpes recipes, click HERE!
As always, you will find the Step-by-Step Video below the recipe.
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Pistachio and Chocolate Swirl “Crêpes”
Ingredients
PISTACHIO CRÊPES
- 4 1/2 Tbsp (60 g) butter (Melted)
- 1 2/3 cups (405 g) milk (Lukewarm)
- 1 1/2 cups (190 g) all-purpose flour
- 1/4 cup (50 g) sugar
- 1/16 tsp (0.38 g) sea salt
- 2 eggs
- 2 Tbsp (30 g) pistachio butter
CHOCOLATE CRÊPES
- 2 Tbsp (10 g) unsweetened cocoa powder
- 2 Tbsp (30 g) milk
Instructions
CRÊPES PREPARATION
- Place the butter and milk in a small sauce pan. Heat on low until the butter has almost melted, without turning the milk into a boil. Set aside.
- In a mixing bowl, whisk together the all-purpose flour, sugar and sea salt. Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the warm butter/milk mixture, a splash at a time while continuing mixing. Finally, add the pistachio butter. Mix until it is all incorporated.
- Then, set about 1/2 cup of batter into a small bowl. Whisk in the unsweetened cocoa powder and milk together.
REST
- Let both batter rest covered with a plastic wrap at room temperature for about an hour.
COOK!
- Heat your Pancake pan on Medium 5 minutes prior starting making your "Crêpes" and slightly oil the surface with a kitchen towel.
- Pour one large scoop of batter in your pan, spreading it over with your spatula. Add the chocolate Swirl around.
- Once one side is cooked, flip it over. Cook it for a few seconds more. Then, serve. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
