Ingredients
Method
Crepes
- Using a medium mixing bowl, whisk together eggs, cannamilk, butter and salt. Whisk flour in, using small amounts at a time until well mixed and there are no lumps.
- Refrigerate, covered for at least one hour. Make filling and topping while your batter is chilling.
- Spread 1 tsp oil evenly over non-stick frying pan, using a paper towel to distribute evenly. Heat over medium heat.
- Pour 1/4 cup of batter in center of pan and spread quickly by tilting and turning until the entire pan is evenly coated with a thin layer of batter.
- When the batter starts to look dry after about 20 to 30 seconds, flip crepe over with a thin spatula. Heat until slightly brown, about 10 to 15 seconds. Remove from pan.
- Stack crepes on a plate, they will not stick together.
- After all crepes are done, you can prepare them for serving. Place crepe on a flat surface, spread filling to within an inch of the edge and roll up. Drizzle with chocolate sauce.
Crepe Filling
- Mix cottage cheese, icing sugar, lemon zest and vanilla in a bowl. Cover and refrigerate until needed.
Chocolate Sauce
- Put water, white sugar, cocoa powder and salt in a saucepan. Heat over low heat while whisking constantly until mixture simmers and thickens. Remove from heat and stir in vanilla. Serve warm or cold.