Summary

Ingredients

For the dough:

• 3 egg (s)
• 150 grams flour
• 250 ml milk
• 2 packs vanilla sugar
• 2 tablespoon cocoa powder
• 30 g clarified butter, for fryin

For the cream: 1

• 75 g butter, soft
• 75 g powdered suar
• 150 g chocolate, white, melted

For the cream: 2

• 75 g butter, soft
• 75 g powdered suar
• 150 g chocolate, dark, melted

For the glaze:

• 200 g couverture, whole milk, for the dark rolls
• 200 g chocolate couverture, dark, for the liht rolls, alternatively
• 400 g dark chocolate for both types

For decoration:, white and dark decor font

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Instructions

1. Mix eggs, flour and milk with vanilla sugar to a smooth dough. Color one half of the dough dark with cocoa powder.
2. Bake six large crepes from the batter in portions in a large pan in a little hot clarified butter. Let them cool down on a wire rack.
3. For the white cream, stir the butter and powdered sugar until frothy, then slowly add the melted chocolate and stir in. Preferably with a hand mixer. If the cream is still too soft, sprinkle some powdered sugar over it and work it into the cream.
4. Then the dark crêpes with 2 tablespoon each. Spread over the cream filling and roll up very tightly.
5. Do the same for the dark cream and fill the light crêpes with it.
6. Place the rolls in the refrigerator for a good 15 minutes.
7. Temper the different glazes in a water bath. Place the crêpes roulades on a grid, cover with glaze and then decorate with decorative writing.
8. Place the coated crêpes roulades in the refrigerator again and then cut into slanted pieces about 3 cm wide and serve as fresh as possible.