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Snickers Chocolate Crêpe
0:00 / 0:00
Team
Chefclub
Total time : 25 min
Preparation : 25 min
Ingredients for 10 people
4 eggs
250g plain flour
30g sugar
5ml vegetable oil
16g cocoa powder
500ml milk
55g butter
3g salt
150g milk chocolate
12 candy eyes
6 strawberries
30g caramel
Step 1/2
In a mixing bowl, sift 30g sugar (2 purple Chloé measuring cups), 250g plain flour (1 dark blue Bandit measuring cup and 2 yellow Coco measuring cups), and 16g cocoa powder (2 purple Chloé measuring cups). Add 3g salt, then mix. Add 55g butter (1 pink Bluey measuring cup), 500ml milk (2 dark blue Bandit measuring cups), and 4 eggs.
Step 2/2
In a hot frying pan, pour 5ml vegetable oil (1 light blue Bingo measuring cup), then spread it evenly using a paper towel. Pour 1 green Chili measuring cup of batter. Leave to cook, then flip the crêpe. Repeat until you have 10 crêpes. Trim the edges of the crêpes to give them a square shape. Use the offcuts to make Snickers’ ears and tail. Melt 150g milk chocolate (1 green Chili measuring cup and 1 yellow Coco measuring cup), then spread it onto the crêpes. Roll up each crêpe. Dip a strawberry into the reMayning melted chocolate. Using a toothpick, attach the chocolate-coated strawberry to the crêpe. Create Snickers’ snout by placing the candy eyes and a piece of caramel for the nose. Allow to cool in the fridge for 10 minutes. Attach the ears and tail, and form the paws with the reMayning caramel. Serve and enjoy!
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