Crepes

Ingredients:

• 130g flour
• 1.5 teaspoons sugar
• 0.25 teaspoon salt

• 30g butter
• 1 egg
• 360g milk
• 1/2 teaspoon vanilla extract

• frozen raspberries
• very dark chocolate

Methods:

• Melt the butter and let it cool down a bit.
• Mix flour, sugar, salt, egg and 100g of milk.
• Add the remaining 260g of milk, melted butter and vanilla extract. Mix until well combined.
• Pour batter on a hot non-stick pan covering the whole pan to make thin crepes. Remix the batter before each pour, as butter tends to separate.
• Meanwhile defrost the raspberries in a microwave and finely chop the chocolate.
• Once all the crepes are ready, put one of them on the pan, add some chocolate and allow it to melt a tiny bit. Transfer to a plate, top with raspberry sauce and roll it up.

Notes: Another heavenly option is to serve these crepes with dark muscovado sugar and freshly squeezed lemon juice.