Chewy Chocolate Crepes - Bread

Method

• Put the bread flour, cocoa powder, sugar, and salt into a large bowl.
• Use unsweetened cocoa powder.
• Mix the dry ingredients from Step 1 well with a whisk.
• You will strain the batter later, so there's no need to sift.
• Add the egg and about 1/3 of the milk and mix well (no need to warm up the milk).
• When you're done mixing, it will look like this.
• Add the rest of the milk and mix.
• If you're using rum, mix it in now.
• It's just for fragrance, so it's optional!
• Strain.
• The batter will look like this after straining.
• Add the oil to a very hot frying pan.
• Lightly wipe off the excess oil.
• If the pan is not very hot, the crepes will stick to the pan.
• Use about 80% of a ladle full of batter to make 1 crepe.
• Turn the pan by twisting your wrist to quickly spread out the crepe batter evenly in the pan.
• When the crepe starts to brown, go around the edge of the pan use cooking chopsticks to lift the edges of the crepe.
• Lift up the edge of the crepe with cooking chopsticks and then use your hand to flip it.
• Cook for a few seconds.
• Place the crepes on a cutting board to cool.
• It's ok to stack them in layers, and you'll be able to pull them apart easily.
• The fillings: store-bought swiss roll, chocolate cream, ice cream, chocolate sauce
• Assemble: Lay out one of the crepes.
• Slice a swiss roll into 1-2 cm and center it on the crepe.
• Squeeze a dollop of the whipped cream fromon the swiss roll.
• Put some ice cream on top of the whipped cream and pour the chocolate sauce over it.
• In the photo above, I tied the crepe into a ball.
• If you squeeze tightly, the shape will turn out nicely, but after awhile it will loosen, so you may want to tie it with a ribbon or something to secure.
• The filling is the same in these ones!
• For Step 17, fold all sides of the crepe and wrap it up.
• Flip it over and top with whipped cream, chocolate sauce, and strawberries.
• For plain crepes.
• For a matcha version