Double Chocolate Cigar Crêpes
Recipe adapted from Bill's Basics by Bill Granger published by Harper Collins
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1 cup plain flour
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2 eggs
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2 cups buttermilk or make your own buttermilk with regular milk with a tablespoon of lemon juice
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2 tablespoons cocoa powder
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1-2 tablespoons butter for frying
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Nutella to serve-I could say a few tablespoons full but that wouldn't leave any for eating by the spoonful would it?
Step 1 - Sift the flour and cocoa powder into a bowl (if you are making a batch of plain and chocolate like I did then sift the cocoa in at the last step).
Step 2 - In a jug add the milk and the eggs and beat until combined. Make a well in the centre of the flour mixture and gradually whisk in the eggy milk mixture-gradually so that lumps don't form. Cover with cling wrap and set aside in the fridge for 30 minutes.
Step 3 - Heat a non stick frypan on medium and when hot, add butter and give the mix another quick stir before adding some batter to the pan while tilting it so that the batter spreads out. As soon as bubbles appear on the surface, flip the crepe over and cook the other side.
Step 4 - Serve with Nutella and roll up into a cigar shape and added cocoa dusted if desired (but definitely the Nutella ;) ).