Crepe with Chocolate Sauce

Step 1: Chocolate sauce preparation

1. In a casserole over medium heat, pour the cream and vanilla sugar. let it reach boiling point.
2. Add the butter and the Aiguebelle Dark Chocolate 55%. Using a spatula, mix until you get a smooth texture.
3. Remove from heat and let it cool for 1 hour before using.

Step 2: Crepe preparation

1. Pour the milk in a casserole and place it over medium heat.
2. Add the butter until it’s completely melted and reached boiling point.
3. Delicately whisk the eggs and sugar in another bowl then add salt to the mixture.
4. Add the flour to the egg’s mixture. Mix until you get a homogeneous mixture.
5. Add the warm milk and butter to the egg’s mixture. Blend continuously until you get a smooth yet thick mixture.
6. Heat up a non-stick pan before starting to cook the crepes.
7. Pour and spread a ladle of the mixture on the center of the pan.
8. Let the crepe cook for one minute before turning it to the other side.
9. Cook the second side for a minute or so until the crepe can slide easily on the pan.
10. The crepe should have a golden color. Beware not to overcook!
11. Cook the remaining crepe batter.

Step 3: Decoration

1. Spread around 1 tablespoon of chocolate sauce on the crepe, fold it in quarters, then drizzle extra chocolate sauce on top. Serve!