Waffles and crêpes -chocolate spread
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65 rates
Preparation : 20 min
Cooking : 45 min
Total time : 2 h 5 Rest : 1 h
6 people
500 ml of milk
1 thimble rum (optional)
250 g plain flour
1 pinch salt
50 g melted butter
30 ml olive oil
3 eggs
1 knob butter
50 g hazelnuts
100 g dark chocolate
1 pinch salt
200 g milk chocolate
400 g sweetened condensed milk
250 g plain flour
100 g sugar
2 eggs
75 g melted butter
1 knob butter
1 pinch salt
400 ml semi-skimmed milk
1 sachet baking powder (11 g)
Associated products
RECIPE STEPS
1
Melt the butter in a bain-marie.
Place all the ingredients in the metal bowl and run the program.
- 1 thimble rum (optional)
- 250 g plain flour
- 1 pinch salt
- 50 g melted butter
- 30 ml olive oil
- 3 eggs
- 500 ml of milk
Expert
01:00 / 13 / __°C
2
Rest the batter for 30 minutes.
3
Pour a ladle of batter into the pan and cook the crêpe for 1 minute on each side.
Repeat until all the batter has been used.
- 1 knob butter
4
Melt the butter in a bain-marie.
Place all the ingredients in the metal bowl and run the program.
- 400 ml semi-skimmed milk
- 250 g plain flour
- 100 g sugar
- 2 eggs
- 75 g melted butter
- 1 pinch salt
- 1 sachet baking powder (11 g)
Expert
01:00 / 13 / __°C
5
Rest the batter for 30 minutes.
6
Place a ladle of batter in a hot buttered waffle maker and cook the waffle for 3-5 minutes; set aside.
Repeat until all the batter has been used.
- 1 knob butter
7
Put the hazelnuts in the metal bowl and run the program.
- 50 g hazelnuts
Expert
01:00 / 15 / __°C
8
If necessary, scrape down the sides of the bowl.
Break the chocolate bars into pieces and then add them to the bowl, with the condensed milk and the salt.
Run the program.
- 1 pinch salt
- 200 g milk chocolate
- 400 g sweetened condensed milk
- 100 g dark chocolate
Expert
05:00 / 3 / 60°C
9
Scrape down the sides of the bowl with a spatula and rerun the program.
Expert
02:00 / 3 / 60°C
10
Store the spread in jars at room temperature for up 15 days.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
