Yield: 5 crepes (1 of which no whipping cream)
Ingredients
Crêpe
50g Bread flour
20 g Granulated sugar
2 Egg
Milk 200 g (50 g + 150 g)
15g Unsalted butter, melted
Whipped cream
50 g Mascarpone
150 g heavy Cream
30 g Granulated sugar
Chocolate syrup
1/8 cup unsweetened cocoa powder
1/4 cup sugar
Small pinch of kosher salt
1/8 cup cold water
3/8 tsp vanilla extract
Instructions
Chocolate syrup
In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed. Add the salt and the water and bring to a boil over medium to medium high heat.
Reduce to a simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat. Let cool and then add vanilla.
Pour into piping bag and let cool down at room temperature.
Whipped cream
Put mascarpone in a bowl, add fresh cream and granulated sugar to it, and whisk it firmly. Transfer into a piping bag and let chill in fridge.
Crêpe
Sift bread flour into a bowl, add granulated sugar to it and mix well.
In a small well in the middle of the dry ingredients, add 50 g of milk and eggs, and mix well.
When everything is well mixed, add 150 g milk and mix well.
Add the melted butter and mix well and let sit for 30-40 minutes aturetroom tempera
Oil and heat a non-stick frying pan over medium heat before pouring in the batter (2 scoops per crepe). Wait till well cooked before flipping (much easier). Cook on both sides and let cool.
Cut the strawberries.
Coat the cooled crepe with whipped cream, and decorate with strawberries and chocolate syrup.
Roll up as shown and wrap in a square piece of wax paper/thick paper.
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