In Greek: κρέπες σοκολάτας, pronounced KREH-pes sok-oh-LAH-tahs
Crepes have become so popular in Greece that crepe stands are almost as numerous as souvlaki stands. Greek crepes are prepared in many ways; this particular recipe for chocolate crepes was inspired by my granddaughter. It makes 3 large crepes which, in the Greek style, are slightly heavier than their French counterparts.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 3 tablespoons of butter or margarine for frying
- 2 eggs
- 1 cup of milk
- 1 tablespoon of sugar
- 1 1/4 tablespoon of butter or margarine at room temperature
- 1/2 cup of all-purpose flour
- 6 tablespoons of chocolate cream spread (Nutella-type)
Combine eggs, milk, sugar, flour, and softened butter or margarine in blender and give 3 short bursts of power to combine. (Alternatively, whisk until blended and the butter is fully distributed.) Pour into a bowl and let sit for 5 minutes.
Using a 10-inch non-stick omelet pan, melt 1 tablespoon of butter or margarine over medium-low heat and add 1 ladleful of the batter. Shake gently to spread over the full surface of the pan. Cook until set on top and turn carefully using two spatulas (flipping is best). The crepe should be slightly browned. Cook until slightly browned on the other side, and put on a plate. Put 2 tablespoons of the chocolate cream spread at one end of the crepe and roll up.
Repeat to make 3 large chocolate crepes.
Note: To increase the recipe, increase all ingredients except the eggs.