2 eggs
1/2 cup heavy cream
1/2 cup whole milk
1 cup all-purpose flour
1 tablespoon butter
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
Crisp Crème Filling
1 cup sugar
1/2 tablespoon melted butter
1/2 cup chopped pecans
Chantilly cream to taste
2 eggs
1/2 cup heavy cream
1/2 cup whole milk
1 cup all-purpose flour
1 tablespoon butter
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
Crisp Crème Filling
1 cup sugar
1/2 tablespoon melted butter
1/2 cup chopped pecans
Chantilly cream to taste
1 In a blender, beat the eggs, heavy cream, whole milk, flour, butter, sugar, and cocoa powder
2 Lightly grease a 12 cm non-stick skillet and cook the crepes on both sides. Reserve
Crisp Crème Filling
Heat the sugar and butter over low heat until dissolved
Remove from heat, stir in pecans, and spread on a greased surface
Let cool and blend in a food processor or blender
Assembly
Alternate layers of crepe, crisp crème filling, and chantilly cream, and serve.
