Ingredientes para Chocolate Breakfast Taco Crepes
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 2 large eggs
- Egg White, not separately measured in recipe
- vegetable oil, for greasing pan as needed
- 1 cup milk (any kind, including skim)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 tablespoons melted unsalted butter
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Como fazer Chocolate Breakfast Taco Crepes
- In a large mixing bowl, whisk together 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.
- In a separate bowl, whisk together 2 large eggs, 1 cup milk, 1 teaspoon vanilla extract, and 2 tablespoons melted unsalted butter.
- Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.
- Cover the batter and refrigerate for at least 2 hours to allow the flavors to meld and the bubbles to settle.
- Heat a lightly oiled crepe pan or non-stick skillet over medium heat. Pour ¼ cup of batter onto the hot surface for each crepe.
- Cook for 1-2 minutes per side, or until golden brown and cooked through. Use a spatula to carefully flip the crepe.
- Transfer cooked crepes to a wire rack to cool.
- Once cooled, stack the crepes and cover with plastic wrap to store them at room temperature. These can be made 1-2 days in advance.
- To serve, fill each crepe with your favorite seasonal fresh fruits (berries, bananas, etc.), a scoop of sorbet, and garnish with edible flowers from your garden (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
13g
Fat
2g
Carbs
2g
