If you like surprise your loved ones with a special breakfastWhy don’t you make them some delicious pancakes with homemade chocolate sauce? Making the dough will cost you nothing and less, and the chocolate sauce too it is very easy: in fact, it consists of putting the cream and the chocolate in a saucepan over the heat and waiting for them to integrate, stirring with a few rods.
what of make pancakeswhat’s more, it’s a matter of practice. The first two or three may cost you more or come out less pretty (but they will be just as good). And you can always follow the trick that Karlos Arguiñano himself told on his Antena 3 program.
In the recipe that we propose today, it is Eva Arguinano the one who cooks the chef’s sister, expert in desserts and sweets, has his own space on the Open Kitchen program and prepared this dessert, with a slightly different recipe from his brother’s. You’ll have to try them both to see which one you get…
Crepes with chocolate sauce by Eva Arguiñano
for 4 people
- 130 grams of flour
- 3 eggs
- 15 grams of butter
- 15 grams of sugar
- 250 milliliters of milk
- 150 grams of chocolate (70% cocoa)
- 200 milliliters of cream (18% MG)
- 30 grams of sunflower oil
- some mint leaves
Step by Step
Prepare the pancake batter
Crack the eggs into the blender jar. Add a pinch of salt, flour, sugar, oil and milk, all together. Beat with the electric mixer until you achieve a liquid but consistent mass. To prevent it from having lumps, you can strain it once it has been whipped or sift the flour before adding it to the blender glass.
Curdle the crepes
Heat a frying pan of the diameter you want to make the crepes. Grease it with a little butter and pour a ladle of the dough. Move the pan so that the batter covers the entire bottom of the pan, in a very thin layer (if it is thick, you run the risk that the crepes will be a little undercooked). Wait a few minutes until it is cooked on one side, turn it over and cook it on the other. Transfer the crepe to a plate, cover it with a clean cloth and follow the same process until the dough is finished.
Prepare the chocolate sauce
Put the cream in a saucepan, along with the chocolate (reserve a little to decorate the crepes at the end). Heat and stir until the chocolate has melted and you have a semi-liquid sauce.
Plate and serve
Fold each crepe in half, and then in half again, to get the handkerchief shape. Serve them well sprinkled with the chocolate sauce, grate the reserved chocolate on top and decorate with some mint leaves.
Advice from Eva Arguiñano
- If you want to get an original touch in your chocolate sauce, aromatize it with cinnamon, orange or lemon zest, coffee, vanilla, cardamom…
- The texture of the chocolate sauce can be thicker or lighter if you add a little water or a splash of milk.
- Before folding the crepes, you can fill them with some laminated seasonal fruits: strawberries, kiwi, peach…
Do you love crepes and want to try other recipes? Here are a few that are irresistible: