Children's Day is a time for fun, enjoyment and merriment. It is a day that commemorates the birthday of Jawaharlal Nehru, as he loved children a lot. Dedicated to the kids, the day proffers as the best time to rekindle the joys of childhood. Delectable and scrumptious delicacies are prepared on this day to satisfy the kids to the fullest. Moreover, kids who are foodies wait for this day to arrive every year. To start of with breakfast, chocolate breakfast crepes make a perfect option as a starter for the most important meal of the day. In this article, we have brought the recipe for making chocolate breakfast crepes at home. Read on further to know these recipes. Take your pick!
How To Make Chocolate Breakfast Crepes
Recipe 1
Ingredients
Chocolate breakfast crepes make a great option as a breakfast starter. Read to know the recipe of how to make chocolate breakfast crepes.
Chocolate Breakfast Crepes
- 2/3 cup Flour
- 1/3 cup Sugar
- 1 Egg
- 1 Egg White
- ¼ cup Vegetable Oil
- ¼ cup Skim Milk
- 1 tsp unsweetened Chocolate Powder
Method
- Take a large bowl and combine together flour, sugar and chocolate powder. Mix well.
- Add egg, egg white, vegetable oil and skim milk to the flour mixture.
- Stir the mixture to form a smooth and creamy batter.
- Refrigerate the batter for about 2 hours to allow the air to settle down.
- Heat a crepe pan on medium heat.
- Pour 1/3 to ¼ cup of the batter into the hot crepe pan.
- Gently rotate the pan to even out the batter.
- Turn the pancake on the other side to cook thoroughly.
- Remove from the pan and let it cool on a rack.
- Repeat with the remaining batter.
- Fill the crepes with fresh fruits and sorbet.
- Garnish them with fresh flowers and serve.
Recipe 2
Ingredients
Ingredients
- 2 cups Milk
- 1½ cups Flour
- ½ cup Cocoa Powder
- 6 tbsp powdered Sugar
- 2 large Eggs
- 2 tbsp Butter (melted)
- ½ tsp pure Vanilla Extract
- ¼ tsp Salt
Method
- Mix together milk, flour, cocoa powder, sugar, eggs, vanilla extract and salt in a large mixing bowl.
- Whisk the mixture to get a smooth batter.
- Refrigerate the batter for 20 minutes.
- Melt some butter in a crepe pan or large skillet on low-medium heat.
- Add 3 tbsp of the batter into the pan and swirl to cover the entire bottom of the pan.
- Cook for a minute till the crepe gets moist on the top and flips on to the other side.
- Cook for another minute and transfer to a plate.
- Repeat with the remaining batter.