While frying these crepes, the air is filled with a wonderful aroma of chocolate.
Ingredients
- Butter, 50 g
- Dark chocolate, 50 g
- Milk, 250 ml
- Vanilla extract, 2 teaspoons or vanilla sugar, 1 tablespoon
- Cocoa powder, 1 tablespoon
- Eggs, 2
- Sugar, 1/3 cup
- Wheat flour, 150 g
- Sparkling water, about 1/3 cup
Filling:
- Strawberries, about 500 g
- Powdered sugar, about 8 tablespoons + extra for dusting
- Creamy cottage cheese, 500 g
- Vanilla bean, 1
Preparation
Melt the butter and broken chocolate pieces in a saucepan. Add milk, vanilla extract, and cocoa powder. Stir continuously over low heat until melted, being careful not to overheat. Remove from heat, add the eggs and sugar, and mix. Sift in the flour and blend into a smooth batter. Let the batter rest for about 30 minutes. Add sparkling water and mix again. The batter is ready to use or can be refrigerated for 1-2 days. If refrigerated, you may need to add more sparkling water before use.
Heat a pan, then reduce to medium heat and fry the crepes for about 1.5 minutes on each side. Keep the pan well-heated. The first crepe can be fried on a greased pan; afterwards, grease as needed.
For the filling, cut strawberries into pieces. Set aside one cup of strawberries and blend with 3 tablespoons of powdered sugar to make a strawberry puree. Mix the creamy cottage cheese with the remaining powdered sugar. Split the vanilla bean lengthwise and scrape the seeds into the cheese mixture, blend well and sweeten to taste if needed.
Spread 2 tablespoons of the cheese filling onto a warm crepe, sprinkle with strawberry pieces, dust with powdered sugar, and drizzle with warm strawberry puree.
