Cocoa crepes

Inserted by Rosa Rizzo the


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)


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.


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