Crepe tagliatelle with chocolate and peanut butter
To accompany:
- 125g of wheat flour
- 2 eggs
- 250 ml of milk
- 1 tablespoon of oil
- 1 pinch of salt
- 1/2 teaspoon of vanilla extract
- 1/2 tablespoon of oil (approx., for greasing)
- 4 teaspoons of peanut butter
- 4 teaspoons of melted dark chocolate
- 15g of peanuts (approx.)
- 15g of chocolate chips (approx.)
- Prepare the dough. Mix the flour with the salt. Add the eggs, oil, and vanilla. Incorporate a splash of milk and beat to begin combining the dough.
- Adjust the consistency. Gradually add the remaining milk, whisking well, until you have a smooth, lump-free mixture. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least 30 minutes.
- Heat a frying pan over medium heat. Grease it with a drop of oil spread with a paper towel.
- Pour a ladleful of batter into the pan and spread it evenly. Cook for a few minutes; when the edges start to lift, flip it over with a spatula. Cook the other side and set aside. Repeat until all the batter is used.
- Form the “tagliatelle”: Stack 3 crepes, roll them up and cut the roll into strips of your preferred thickness. Repeat with the rest.
- Place the crepe tagliatelle on a plate (the original recipe uses about 3 crepes per serving).
- Add the toppings: Finish with melted chocolate, peanut butter, chopped peanuts, and chocolate chips.
Materials
Was
Rods
Transparent film
Crepe pan
Kitchen paper
How to preserve chocolate and peanut crepe tagliatelle?
The crepes (without the topping) can be stored in the refrigerator for 1–2 days, well covered to prevent them from drying out or absorbing odors. Ideally, add the chocolate and toppings just before serving to maintain their texture and freshness. If necessary, warm them for a few seconds in a pan or microwave before assembling the dish.
Any tips for making perfect crepe batter?
Yes: aim for a smooth, lump-free batter. Start by mixing flour, eggs, and a little milk, then gradually add the rest. Let it rest for 30 minutes in the refrigerator: the batter will firm up, and the crepes will be thinner and more elastic. Here, you can find more tips for a
What side dishes can I add to these crepes?
In this version, the finish is reminiscent of a homemade Snickers: melted dark chocolate and peanut butter. From there, you can adapt it to your liking: cocoa cream, honey, jam, etc.
Is it possible to prepare crepe batter without lactose?
Yes. Substitute the milk with a plant-based milk (oat, soy, almond, etc.) or lactose-free milk. The dough will be just as thin and easy to handle.
How can I enjoy these crepes if I have intolerances?
Here you can find all the recipes to get some.
Carbohydrates: 63.1g
Saturated fat: 8.3g
Protein: 23g
Fiber: 4.8g
Sugar: 16.3g
ProPoints: 17
SmartPoints: 21
Nutritional information for 1 serving (282g)
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