Bicolor Crepe in the Morning

Name: Bicolor Crepe in the Morning
Yield: 4
Ingredients: '1 tablespoon of oil'; '1 egg'; '1 cup of milk'; '1 cup of wheat flour'; '1 teaspoon of active dry yeast'; '1 teaspoon of cocoa powder'; 'Sauce'; '100g of frozen red fruit pulp'; '1 cup of sugar'; '1 cinnamon stick'; 'Vanilla ice cream'

1
'1 tablespoon of oil'
2
'1 egg'
3
'1 cup of milk'
4
'1 cup of wheat flour'
5
'1 teaspoon of active dry yeast'
6
'1 teaspoon of cocoa powder'
7
'Sauce'
8
'100g of frozen red fruit pulp'
9
'1 cup of sugar'
10
'1 cinnamon stick'
11
'Vanilla ice cream'

Ingredients

1
'1 tablespoon of oil'
2
'1 egg'
3
'1 cup of milk'
4
'1 cup of wheat flour'
5
'1 teaspoon of active dry yeast'
6
'1 teaspoon of cocoa powder'
7
'Sauce'
8
'100g of frozen red fruit pulp'
9
'1 cup of sugar'
10
'1 cinnamon stick'
11
'Vanilla ice cream'

Directions

1
Blend the oil, egg, and milk in a blender and gradually add the wheat flour and yeast
2
Divide the dough into two parts and mix in the cocoa powder into one part, mixing well
3
In a small non-stick pan, lightly greased with oil, cook the crepes using both doughs
4
Let it cool
5
Prepare individual plates by placing a simple crepe and another chocolate crepe on top of each other
6
Sauce
7
In a saucepan, combine the fruit pulp, sugar, and cinnamon stick
8
Over low heat, let it simmer until a syrupy consistency is reached
9
Let it cool
10
Place a portion of vanilla ice cream on top of each plate with the crepes and drizzle the sauce over it