Haigh's Chocolates Chocolate Crepes with Berry Compote
Crepes sometimes have a reputation for being harder to make than pancakes, which is totally unfounded. The difference between the two is simply crepes have a...
Keywords
- Crepes sometimes have a reputation for being harder to make than pancakes
- to help fully hydrate the flour and relax the gluten
- resulting is a softer crepe. Traditionally crepes are rolled or folded before serving.
Ingredients
- 11/2 cups (375ml) milk
- 1 teaspoon vanilla bean paste
- 100g Haigh’s Dark Chocolate Pastilles
- 40g unsalted butter + extra for cooking
- 1/3 cup (80ml) water
- 3 extra-large eggs, lightly beaten
- 11/3 cups (200g) plain flour, sifted
- 1/4 cup (55g) caster sugar
- Pinch of salt
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