Vanilla & Chocolate Crêpes

Before starting this Vanilla and Chocolate Crêpes recipe, organise all the necessary ingredients.

In a mixing bowl, place the flour.

Add the cornflour or potato starch...

... and the vanilla sugar...

... and combine the dry ingredients with a whisk.

Shape the flour into a fountain and crack the eggs in the centre...

... and start whisking from the centre to incorporate the flour slowly.

Add the milk in several batches...

... stirring every time to incorporate the flour.

The batter should thicken. Continue adding milk...

... and whisk until smooth and homogeneous.

Add the remaining milk...

... and gently combine with a whisk.

Mix the crêpe batter with a hand blender to get rid of any lumps. Set aside for 1 hour to rest, at room temperature or in the fridge.

One hour later, transfer 1/4 of the vanilla crêpe batter in a separate bowl.

Add the cocoa powder...

... and mix with the hand blender...

... until smooth and homogeneous.

Transfer the chocolate batter in a funnel dispenser or a squeeze bottle.

Heat a large knob of butter in a non-stick crêpe pan.

When the butter is melted, wipe the excess with a paper towel.

Pipe the chocolate batter directly in the pan, creating a spiral shape. It will cook pretty much instantly.

Pour the vanilla batter over the chocolate spiral, creating a thin layer over the whole surface of the pan.

Cook on one side...

... until you no longer see any liquid preparation...

... and flip the crêpe carefully to cook the other side.

Transfer the crêpe over a baking sheet and sprinkle with castor sugar while it is still hot.

Fold the crêpe into thirds...

... and roll lengthwise.

The result should be as shown in the photo.

Repeat the operation with the rest of the batter: create a chocolate spiral in the pan...

... then pour the vanilla batter to a thin layer.

Cook on one side...

... then flip to cook the other side. The crêpes will cook very quickly, so it is best to cook them over medium heat.

Transfer on a baking sheet and sprinkle with castor sugar.

Fold and roll the crêpe...

... and set aside.

Keep the crêpes warm until ready to serve.