30 g bitter cocoa powder
500 ml whole milk
30 g Vanigli veil sugar
Q.B. Butter (optional)
Set the flour, icing sugar, cocoa and place them in a bowl.
Add the eggs and incorporate them then gradually add the milk by mixing with a whisk to avoid the formation of lumps.
Cover the mixture and let it rest in the refrigerator for 30 minutes.
Heat a non-stick pan, unghela lightly with butter, pour a mixed ladle and make it spin so that it covers the whole bottom.
Cook the crack a couple of minutes, turn it by helping you with a spatula and cook it from the other side for 1 minute.
Serve warm or cold, at will.