Chocolate Crêpes with Whipped Cream – Gluten-free version

👨‍🍳 Method

For the Crepe Batter

1. 1
   Whisk the eggs, milk, melted butter and sugar with the salt in a bowl, add the flour and mix to a smooth batter.

   BowlWhisk
2. 2
   Refrigerate the batter for 30 minutes.

   Refrigerator

   💡Resting in the fridge relaxes the gluten and gets rid of the bubbles: the crêpes come out thin and delicate, and don't tear.
3. 3
   Heat a flat pan and grease lightly.

   ⚙ Greased Flat PanStoveFrying pan

   💡A very thin layer of fat, with the excess wiped off with paper towel: too much fat gives spots and fried edges.
4. 4
   Pour in a small ladle of batter and swirl the pan into a thin, even layer.

   Ladle

   💡The first crêpe almost always gets tossed: it tests the heat of the pan and the amount of batter.
5. 5
   Fry 1 minute, until the edges dry and brown lightly, flip and fry 1 more minute. Repeat until the batter is used up.

   Stove

For the Cream Filling

1. 6
   Whip the cold cream on medium speed, until it starts to thicken.

   ⚙ WhippingBowlHand mixerorStand mixer

   💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2. 7
   Add the powdered sugar and vanilla and keep whipping on high speed to firm peaks.

   Hand mixerorStand mixer

To assemble

1. 8
   Let the crêpes cool.
2. 9
   Melt the chocolate and let cool slightly.

   Double boiler (bain-marie)orMicrowave
3. 10
   Spread whipped cream on each crepe and roll up.

   💡Fill only chilled crepes and only just before serving: a warm crepe melts the whipped cream, and cut fruit releases juice that makes it soggy.
4. 11
   Pour the chocolate over the top and serve immediately.