Description
Crêpe moelleuse au yaourt garnie de pépites de chocolat fondantes, servie tiède sur une assiette blanche avec un filet de sirop d’érable et des fruits rouges.
Ingredients
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1 egg
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3 tbsp sugar (about 45 g)
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1 sachet (8 g) vanilla sugar or 1 tsp vanilla extract
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3 tbsp neutral oil (sunflower or canola – about 45 ml)
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125 g (½ cup) plain yogurt (Greek or natural)
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60 ml (¼ cup) milk
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190 g (1½ cups) all-purpose flour
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10 g (2 tsp) baking powder
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50 g (¼ cup) chocolate chips (milk or dark)
Instructions
Step 1: Mix wet ingredients
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In a large bowl, whisk the egg, sugar, vanilla, oil, and yogurt until smooth.
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Add the milk and mix again.
🔹 Step 2: Add dry ingredients
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Gradually sift in the flour and baking powder.
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Stir or whisk until the batter is smooth and lump-free.
🔹 Step 3: Add chocolate chips
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Gently fold in the chocolate chips.
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Let the batter rest for 10–15 minutes (optional but improves texture).
🔹 Step 4: Cook the crêpes
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Heat a non-stick skillet over medium heat, lightly greased with butter or oil.
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Pour a small ladle of batter into the pan, spreading slightly.
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Cook for 1–2 minutes until bubbles appear and edges are set.
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Flip and cook the other side for about 1 minute, until golden.
🔹 Step 5: Serve warm
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Top with fresh fruit, maple syrup, extra chocolate chips, or a dollop of yogurt.