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80% would make again

Black & White Mille Crepe

Ingredients

for 6 slices

  • 12 large eggs
  • 4 cups whole milk (980 mL)
  • 1 cup water (240 mL)
  • ⅔ cup butter (150 g), melted
  • 2 ½ cups all-purpose flour (310 g)
  • 6 tablespoons sugar
  • 1 teaspoon vanilla
  • ⅓ cup dark chocolate powder (40 g)
  • whipped topping, to taste
  • powdered sugar, for topping

Nutrition Info

  • Calories 756
  • Fat 46g
  • Carbs 56g
  • Fiber 2g
  • Sugar 17g
  • Protein 27g

Estimated values based on one serving size.

Preparation

  1. Have all ingredients at room temperature. Whisk together eggs, milk, and water.
  2. Add butter, vanilla, and sugar. Sift in flour. Whisk until no clumps remain.
  3. Strain the crepe batter into two bowls: one for the vanilla crepes, the other for chocolate crepes.
  4. Sift cocoa powder into one bowl and whisk together.
  5. Preheat an eight-inch pan over medium heat. Pour ¼ (60ml) cup of batter into the pan, swirl until you have an even crepe.
  6. Flip after one minute and continue to cook for an additional 30 seconds. Stack crepes and cool to room temp.
  7. Layer crepes, spreading a thin layer of whipped topping between each layer.
  8. Dust with powdered sugar. Chill if not serving immediately.
  9. Enjoy!

Ingredients

for 6 slices

  • 12 large eggs
  • 4 cups whole milk (980 mL)
  • 1 cup water (240 mL)
  • ⅔ cup butter (150 g), melted
  • 2 ½ cups all-purpose flour (310 g)
  • 6 tablespoons sugar
  • 1 teaspoon vanilla
  • ⅓ cup dark chocolate powder (40 g)
  • whipped topping, to taste
  • powdered sugar, for topping

Nutrition Info

  • Calories 756
  • Fat 46g
  • Carbs 56g
  • Fiber 2g
  • Sugar 17g
  • Protein 27g

Estimated values based on one serving size.

Preparation

  1. Have all ingredients at room temperature. Whisk together eggs, milk, and water.
  2. Add butter, vanilla, and sugar. Sift in flour. Whisk until no clumps remain.
  3. Strain the crepe batter into two bowls: one for the vanilla crepes, the other for chocolate crepes.
  4. Sift cocoa powder into one bowl and whisk together.
  5. Preheat an eight-inch pan over medium heat. Pour ¼ (60ml) cup of batter into the pan, swirl until you have an even crepe.
  6. Flip after one minute and continue to cook for an additional 30 seconds. Stack crepes and cool to room temp.
  7. Layer crepes, spreading a thin layer of whipped topping between each layer.
  8. Dust with powdered sugar. Chill if not serving immediately.
  9. Enjoy!

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