Step 1

Before starting this Vanilla and Chocolate Crêpes recipe, organise all the necessary ingredients.

Step 2

In a mixing bowl, place the flour.

Step 3

Add the cornflour or potato starch...

Step 4

... and the vanilla sugar...

Step 5

... and combine the dry ingredients with a whisk.

Step 6

Shape the flour into a fountain and crack the eggs in the centre...

Step 7

... and start whisking from the centre to incorporate the flour slowly.

Step 8

Add the milk in several batches...

Step 9

... stirring every time to incorporate the flour.

Step 10

The batter should thicken. Continue adding milk...

Step 11

... and whisk until smooth and homogeneous.

Step 12

Add the remaining milk...

Step 13

... and gently combine with a whisk.

Step 14

Mix the crêpe batter with a hand blender to get rid of any lumps. Set aside for 1 hour to rest, at room temperature or in the fridge.

Step 15

One hour later, transfer 1/4 of the vanilla crêpe batter in a separate bowl.

Step 16

Add the cocoa powder...

Step 17

... and mix with the hand blender...

Step 18

... until smooth and homogeneous.

Step 19

Transfer the chocolate batter in a funnel dispenser or a squeeze bottle.

Step 20

Heat a large knob of butter in a non-stick crêpe pan.

Step 21

When the butter is melted, wipe the excess with a paper towel.

Step 22

Pipe the chocolate batter directly in the pan, creating a spiral shape. It will cook pretty much instantly.

Step 23

Pour the vanilla batter over the chocolate spiral, creating a thin layer over the whole surface of the pan.

Step 24

Cook on one side...

Step 25

... until you no longer see any liquid preparation...

Step 26

... and flip the crêpe carefully to cook the other side.

Step 27

Transfer the crêpe over a baking sheet and sprinkle with castor sugar while it is still hot.

Step 28

Fold the crêpe into thirds...

Step 29

... and roll lengthwise.

Step 30

The result should be as shown in the photo.

Step 31

Repeat the operation with the rest of the batter: create a chocolate spiral in the pan...

Step 32

... then pour the vanilla batter to a thin layer.

Step 33

Cook on one side...

Step 34

... then flip to cook the other side. The crêpes will cook very quickly, so it is best to cook them over medium heat.

Step 35

Transfer on a baking sheet and sprinkle with castor sugar.

Step 36

Fold and roll the crêpe...

Step 37

... and set aside.

Step 38

Keep the crêpes warm until ready to serve.