Quick and fun recipe for these variegated crepes!
Just a few simple ingredients that we all have in the fridge and pantry are enough to add a burst of flavor and surprise to our morning breakfasts. Then, to fill them, your imagination takes over… from the classic spreadable cream to yogurt and fresh fruit, and… if you don’t add sugar to the batter, you can also serve them with cold cuts and cheese!!
The process is very simple… because the batter is classic; then to create the spiral, add cocoa to a portion of the batter and off to the pan!
Would you like to prepare them? The variegated crepes really take just a few minutes to make!
READ THE TIPS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 170.98 (Kcal)
- Carbohydrates 24.70 (g) of which sugars 3.60 (g)
- Proteins 4.42 (g)
- Fat 7.02 (g) of which saturated 1.87 (g)of which unsaturated 4.60 (g)
- Fibers 1.25 (g)
- Sodium 2.37 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5/8 cup milk
- 2/3 cup water
- 1 1/4 cup all-purpose flour
- 2 tbsp rice oil (or sunflower oil)
- 1 tbsp sugar
- 1 tbsp unsweetened cocoa powder
- to taste vanilla (powdered, pulp, or liquid)
Steps
– Combine the milk and water in a single glass.
– In a bowl, beat the egg with the sugar using a manual or electric whisk.
– Alternate the liquids with the previously sifted flour to remove lumps, and when these ingredients are used up, add the oil.
– Put the sifted cocoa in a small bowl and add a couple of ladles of batter (about 4 tablespoons); mix well and transfer to a disposable piping bag or a pastry bottle. In the case of the piping bag, make a small cut at the end to be able to make the spirals in the pan
– Slightly grease the pan (8.5 inches) with a little oil and heat it briefly. Move or turn off the heat underneath, and with a steady hand draw the cocoa spiral (the hot pan will slightly cook the batter). Turn on the burner, pour a ladle of batter over the spiral, rotate the pan to even out the batter, and cook for one or two minutes on each side.
VARIATIONS:
– If you want to make them lighter and lactose-free, use water instead of milk. You can also use other types of flour.
– If you want to make them lighter and lactose-free, use water instead of milk. You can also use other types of flour.
