Summary

Ingredients

• 0.25 liter ¼ milk
• 1 pinch (s) salt
• 2 medium egg (s)
• 150 grams flour
• 150 g cream (chocolate decor cream cream-vanilla), liht
• 4 tablespoon whipped cream
• 150 g chocolate, whole milk
• 25 g chocolate, white
• 10 g coconut fat
• 150 g cream (chocolate decor cream nut nouat), dark
• Oil, for the pan

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Instructions

1. Mix the milk, salt and eggs together. Stir in the flour, tablespoon at a time. Let the dough soak for about 15 minutes.
2. Bake 4 crepes from the dough in portions in a pan lightly coated with oil. Let cool down.
3. Pour the light and dark decor cream into a tall mixing bowl. Add 2 tablespoons of cream and stir with the whisk of the hand mixer until creamy.
4. Spread 2 crêpes each with light and dark chocolate cream. Roll up tightly and freeze for at least 2 hours.
5. Place the crepes on a wire rack, defrost for about 10 minutes. Roughly chop the whole milk and white chocolate separately and melt each in a warm water bath. Stir the coconut fat into the milk chocolate.
6. Pour white chocolate into a small piping bag. Cover crepes with milk chocolate. Sprinkle strips of white chocolate on top. Chill the crepes again until the chocolate is firm.
7. Slice the crepes with a knife. It is best to keep dipping the knife into hot water.