Leopard Print Crepes
Equipment
Ingredients
Crepe Batter
all-purpose flour
150 g
milk
300 ml
eggs
2 pcs
butter (melted)
30 g
sugar
20 g
salt
1 g
Leopard Spots Decoration
melted dark chocolate
50 g
butter (for chocolate mix)
10 g
milk (for chocolate mix)
20 ml
Instructions
Prepare Crepe Batter
In a large bowl, whisk together flour, sugar and salt. Add eggs and gradually pour in milk while whisking to avoid lumps. Stir in melted butter until smooth. Let batter rest for 15 minutes.
Prepare Leopard Chocolate Spots
Melt dark chocolate with butter over low heat or in microwave in short bursts. Stir until smooth. If too thick, add a splash of milk. Transfer to a small piping bag or squeeze bottle for spots.
Cook Leopard Crepes
Heat a non-stick pan over medium heat. Lightly grease with butter. Pour 1/4 cup batter, swirl to coat pan thinly. Cook 1-2 minutes until edges lift. Pipe chocolate spots randomly while cooking first side. Flip carefully and cook 30 seconds more. Stack on plate.
Serve
Stack leopard crepes and serve warm with powdered sugar, fresh fruit or whipped cream.
Storage
Best eaten fresh. Freeze between parchment paper. Thaw in fridge before reheating.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.