This is a weeknight dessert, not a weekend project. The batter comes together in one bowl and rests while you heat the pan. Each crepe takes about two minutes. By the time you have cooked the last one, the stack is ready to fold and fill.
The cocoa batter is slightly bitter, which is the point. The hazelnut and cacao cream inside is sweet enough for both. Fold each crepe in quarters and arrange them on a warm plate. Nothing else is needed, though a small spoon of creme fraiche on the side is not a bad idea.
This also works for breakfast if you are that kind of person. We are.
Set servings and units first. You can change them anytime.
Whisk together 3.5 oz flour and 0.5 oz cocoa powder in a bowl. Make a well in the center.
Add the 2 eggs and a small amount of the 1 1/4 cups milk to the well. Whisk from the center outward, gradually incorporating the flour, until smooth.
Whisk in the remaining milk, 0.7 oz melted butter, and a pinch of salt. The batter should be thin, like single cream.
Rest the batter for 10 minutes at room temperature. This relaxes the gluten and produces a more tender crepe.
Heat a non-stick pan over medium heat. Add a small knob of butter and swirl to coat. When the butter stops foaming, ladle in about 60ml (4 tablespoons) of batter.
Immediately tilt the pan in a circular motion to spread the batter into a thin, even circle. Cook until the edges look dry and the surface is set, about 1-2 minutes.
Flip with a spatula and cook for 30-45 seconds on the other side. Transfer to a plate. Repeat with remaining batter, adding butter between crepes as needed.
Spread about 2 tablespoons of Gusta Hazelnut and Cacao Cream across each crepe. Fold in half, then in half again to form a triangle. Arrange on a warm plate and serve immediately.
You made Crepes al Cacao con Crema di Nocciola. Time to eat.
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The first crepe is always a test for temperature and batter consistency. If it sticks or tears, the pan is too hot or too cold. Adjust, discard, and continue. By the third crepe the pan will be dialed in.
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