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Rolled Chocolate Crepes with Summer Stone-Fruit

MAKES: 16 CREPES • 30 MINUTES

Ingredients:

  • 300 g plain flour

  • 2 tbsp caster sugar

  • 600 mL milk

  • 4 eggs

  • 150 g dark chocolate buttons, melted

  • 30 g butter

  • 1 mango, stone removed, chopped

  • 4 peaches, stone removed, chopped

  • 4 apricots, stone removed, chopped

  • Icing sugar to dust

  • Ice cream to serve

Directions:

  1. Sift flour into a large bowl. Add sugar and stir to combine.

  2. In a separate bowl combine milk and eggs and whisk well. Add melted chocolate and whisk well.

  3. Make a well in the centre of the dry ingredients and gradually whisk in the wet ingredients.

  4. Heat a small frying pan over medium heat. Add a little butter and when melted, pour some batter into the pan, swirling to coat the base. Cook for 1 to 2 minutes, then flip and cook for 30 seconds on the other side.

  5. Transfer to a plate and continue with remaining batter.

  6. Allow crepes to cool and then place fruit inside and roll up.

  7. Dust with icing sugar and serve with a generous scoop of ice-cream.

Download Recipe Here:

Rolled Chocolate Crepes with Summer Stone-Fruit
.pdf
Download PDF • 3.65MB

This recipe is featured in The BARN Magazine 2023:


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