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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:
Sift flour into a large bowl. Add sugar and stir to combine.
In a separate bowl combine milk and eggs and whisk well. Add melted chocolate and whisk well.
Make a well in the centre of the dry ingredients and gradually whisk in the wet ingredients.
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.
Transfer to a plate and continue with remaining batter.
Allow crepes to cool and then place fruit inside and roll up.
Dust with icing sugar and serve with a generous scoop of ice-cream.