Filled with dulce de leche and topped with ice cream, this chocolate crêpe is simple yet so yummy.
2 eggs, room temperature
1 cup cocoa powder
3 1/2 tablespoon butter, room temperature
3 tablespoons milk
1 teaspoon vanilla extract
1/4 cup flour
1 pinch of salt
1 teaspoon oil
1 (13.4 ounces) can dulce de leche
Vanilla ice cream
In a bowl, whisk the eggs and add the cocoa powder.
Add the butter, milk and vanilla, mixing well. Add the flour and salt, and stir until you have a smooth batter.
Preheat a frying pan over medium heat, brush with oil and pour in enough batter to cover the entire bottom of the pan.
When the edges are golden brown, flip it over to brown the other side.
With the crepe still warm, top it with the dulce de leche, fold it in half twice and serve with a scoop of ice cream and chocolate syrup.
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