Zebra crêpes | Valrhona Chocolate
Required utensils: Pipette Nutrition tip: To make this recipe gluten-free, replace the 250g of wheat flour with 200g of rice flour and 50g of potat
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Cooking tools:
- Kitchen scale
- Mixing bowl
- Whisk
- Measuring spoon
- Double boiler
- Pipette
- Crepe pan
- Ladle
- Refrigerator
Ingredients
- 250 g Pastry flour*
- 1 Pinch of salt
- 2 tbsp Caster sugar
- 150 g Œufs
- 50 cl Whole milk*
- 50 g Unsalted butter
- 70 g CARAÏBE 66% chocolate
- 30 g 50% Almond & Hazelnut Praliné
- 40% hazelnut spread (optional for serving)
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