Ingredients

180 g Mix of natural flours for Crepes Mill Marello

30 g bitter cocoa powder

500 ml whole milk

3 eggs

30 g Vanigli veil sugar

Q.B. Butter (optional)

Preparation

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.