Ingredients

180 g Mix of natural flours for Crepes Mulino Marello

30 g Bitter cocoa powder

500ml Whole milk

3 Eggs

30 g Vanilla icing sugar

to taste Butter (optional)

Preparation

Sift the flour, icing sugar, cocoa and place them in a bowl.

Add the eggs and incorporate them, then gradually add the milk, 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, grease it lightly with butter, pour a ladle of mixture and swirl it so that it covers the entire bottom.

 

Cook the crepe for a couple of minutes, turn it over using a spatula and cook it on the other side for 1 minute.

 

Serve warm or cold, as desired.