CHOCOLATE AND NUT CREPES

Preparation Method :

• Beat the eggs in a mixing bowl; gradually add the flour, sugar, milk and water.
• Beat until smooth, and then mix in the melted butter.
• Put all the ingredients in the blender; blend for a minute.
• Then scrape down the sides and blend until smooth.
• Refrigerate the batter for at least an hour before use.
• Heat a pan over medium heat with 1 tablespoon of oil.
• Lift the pan from the heat; pour in just enough batter to cover the bottom.
• Swirl the pan so the batter completely covers the bottom; return to medium heat; cook until the crepe is set and the edges dry.
• Then slide a spatula under the edge of the crepe to loosen it; lift carefully and turn gently.
• Cook the other side for few seconds; remove from heat. Shake the pan to loosen the crepe; slide the crepe from the pan onto oiled paper or a plate.
• Mix the cocoa, cornflower and sugar with a small amount of milk.
• Bring the rest of the milk to a boil; add the cocoa mixture, bring it to a boil, stirring constantly until a thick chocolate sauce is formed.
• Mix half of the chocolate sauce and the nuts.
• Fill the warm crepes with the mixture and then roll them up.
• Pour the remaining sauce on top of the crepes.
• Sprinkle the reserved nuts and serve.