For the many lovers of chocolate and crêpes!
at the market from producers. Bring your empty bottles and your egg boxes…
I only really know the Talensac market well; you’ll find these products organic on Saturday mornings on the producers’ side (to the right of the covered market as you go up).
Put the flour, sifted with the bicarbonate of soda, into a mixing bowl. Add the 3 eggs, half the milk, 25 g of melted butter, 50 g of sugar and the salt and mix it all together (I use my small beater). Pour in the rest of the milk and carry on mixing.
Leave to rest for at least an hour.
Make your crêpes in a large galette pan, or even with two pans to be quicker.
To do this, heat the pan dry for a minute or two over high heat. When it’s very hot, brush butter over the whole pan. With a ladle, pour in some batter (about a ladleful) and, with a flick of your wrist, turn the pan so the batter covers the whole surface (if it doesn’t, no great matter… it’ll only affect the looks).
Cook the batter until it lifts slightly at the edge or turns brown at the edge. Turn it with a large spatula or your fingers and carry on cooking for a short minute.
Do the same for all the crêpes.
Melt the chocolate in the microwave (4 minutes at 450 W).
Dry-fry the flaked almonds. Keep an eye on them, as they brown very quickly.
At the last moment, reheat the crêpes one by one in the pan.
Fold them and put them on warm plates.
Drizzle them with chocolate and almonds.
Recipe by
