18





250g
3
3
55g
720ml



10
60g
1
5





1.

2.4

3.(2)30

4.11

5.11

6.

-------------------------------------------------------------------------------------------
(English Recipe)

Crpe Triangle Pockets
Makes 18-20 pockets

Ingredients
2 cups all-purpose flour
3 tablespoons granulated sugar
3 large eggs
cup ( stick) unsalted butter, melted
3 cups whole milk
10 tablespoons chocolate hazelnut spread
1 cup whipped cream, plus more for serving
1 banana, sliced
5 halved strawberries

Preparation
In a large bowl, stir together the flour, sugar, eggs, and melted butter.
Add cup of milk at a time, stirring vigorously, making sure that each addition is completely incorporated and that the batter is smooth before adding more milk.
Strain the batter through a fine mesh sieve into another large bowl. The batter should be very liquidy and have no lumps. Rest in the fridge for at least 30 minutes, up to overnight.
In a medium nonstick pan over medium heat, pour cup of the batter in the center, and swirl the batter around to reach the edges of the pan.
Cook the crpe until bubbles rise to the surface and the bottom is golden brown, about 3 minutes. Flip and cook on the other side until the edges start to crisp slightly, about 1 minute more.
Transfer the crpe to a wire rack to cool. Repeat with the remaining batter.
Cut the crpes in half. Spread chocolate hazelnut spread or whipped cream evenly over each crepe half, then place a slice of banana or strawberry half on the right edge. Fold up the bottom of the crpe, then fold toward the left side to make triangular shape. Repeat with the remaining ingredients.
Serve with whipped cream.
Enjoy!