Chocolate Crepe Roll
Course: DesertsIngredients
- Crepes
250 g (8.6 fl oz) milk
1 tbsp cocoa
100 g (3.5 oz) flour
35 g (1.25 oz) sugar
1 egg
2 tbsp sunflower oil
- Chocolate cream
250 g (9 oz) Mascarpone cheese
1 tbsp cocoa
100 g (3.5 oz) cream 30% fat
70 g (2.5 oz) powdered sugar
- Chocolate glazing
160 g (5.5 oz) milk chocolate
40 ml (1.4 fl oz) odorless sunflower oil
35 g (1.25 oz) chopped peanuts
Directions
- In a large bowl, combine all wet ingredients: egg, milk, sunflower oil and sugar.
- Flour and cocoa should be combined separately
- Combine both mixtures. Mix everything well.
- Heat the pan for 2-3 minutes. Cook the crepes on each side for about 1-2 minutes in a dry frying pan.
- Let’s prepare the chocolate cream. To do this, mix cream, Mascarpone, powdered sugar and cocoa. Whip the cream with a mixer for about a minute until it becomes thick.
- To make the roll, place the crepes following one another, overlapping each other.
- Apply chocolate cream on top, then carefully roll your crepes.
- When you have your roll, wrap it in film. Place in the refrigerator for 1-2 hours to stabilize.
- Let’s prepare the chocolate glaze. First, melt the chocolate using water bath or in the microwave.
- Mix completely melted chocolate with sunflower oil and chopped peanuts.
- Remove cling film from your roll and pour the glaze on top trying to cover the entire thing.
- Place the crepe roll in the refrigerator again for 1 hour until the glaze has completely hardened.
- Once the glaze has hardened, you are ready to serve this crepe roll! By the way, I suggest to cut it with a hot knife.
