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Cinnamon and chocolate crepes

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Ingredients

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125g plain flour
Pinch of salt
2 large free-range eggs
300ml semi-skimmed milk
1 tsp ground sweet cinnamon
1 tbsp cocoa powder
10g cacao nibs
1 tbsp maple syrup
Vegetable oil, for frying
Icing sugar, for dusting
1 square dark chocolate, grated

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Cinnamon and chocolate crepes

This kid-friendly recipe makes two types of crepes and can be whipped up in under 20 minutes. Using a combination of cocoa powder and cacao nibs in the 'chocolate' batter cuts the sugar content and is far lower in calories and saturated fat than using melted chocolate.

Features:
    Cuisine:
    • 20 Mins
    • Serves 4
    • Easy

    Ingredients

    Directions

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    1. Sift the plain flour into a bowl with a pinch of salt and crack the eggs in. Slowly incorporate the milk and whisk to form a smooth batter.

    2. Pour half the mixture into a separate bowl, stir in the cinnamon and set aside. In the other bowl, stir through the cocoa powder, cacao nibs and maple syrup and mix well. Refrigerate the two batters for 30 minutes.

    3. When ready to cook, heat a crepe or large frying pan over a medium-high heat and brush lightly with vegetable oil. Pour in a ladleful of the chocolate batter, swirling it around so it fully coats the pan.

    4. Cook over a medium-high heat for 2 minutes on each side or until lightly golden. Tip onto a plate and keep warm. Repeat with the remaining chocolate batter, followed by the cinnamon batter.

    5. Arrange the pancakes on a platter and dust with icing sugar and grated dark chocolate. Serve with your choice of fillings

    *This recipe makes eight pancakes.

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