- 200 gram all-purpose flour
- 50 gram sugar
- optional: teaspoon custard powder (or vanilla powder, or a bit of vanilla extract)
- 3 eggs
- pinch of salt
- 400 ml lukewarm milk
- 50 gram butter + extra for cooking
- 1 recipe for praliné
- 100 gram milk chocolate
- small handful of almond shavings
Kitchen equipment needed
- small pan with a bowl that fits on top (bain-marie)
- medium-sized bowl
- small bowl
- medium-sized skillet
- large spoon
Preparation — 10 minutes
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.
Finishing the praline and chocolate crêpes — 20 minutes
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!