Pancakes or super delicious, but this very thin French crêpes are even better! What about these praline and chocolate crêpes? Yum!
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First create a praliné, or use a store-bought nut paste. Melt butter and make sure the milk is lukewarm. Combine milk and sugar with a pinch of salt in a medium-sized bowl.
Add the eggs one by one and stir with a whisk to create a smooth batter. Add custard powder and gradually add flour, make sure the batter is smooth again. Add melted butter to the batter and set aside.
Roast the almond shavings in a dry skillet, so don't add any butter or oil. Transfer the almond shavings to a small bowl as soon as they're golden brown.
Heat the skillet again, this time you add a bit of butter. Add a large spoonful of batter and make sure it's a real thin layer. Make sure they don't become dark, a very light color is enough and then turn them over.
Transfer the crêpe to a plate and put a second plate upside down on top to keep them warm. Repeat until all the batter has been used. Meanwhile melt some chocolate by adding a small layer of water to the pan.
Put the bowl on top with the chocolate into pieces inside of it. Heat the water on medium-high heat to slowly melt the chocolate. Coat a crêpe with a thin layer of praline and fold them in half twice.
Drizzle with melted chocolate and serve with almond shavings. Enjoy!