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MINI-CRêPES
These mini crêpes are an original variation on traditional crêpes. With a touch of creativity, they are transformed here into miniature dainties, surprising the palate with their crispiness. A simple yet sophisticated recipe.
Mini-crêpes

What you need

Crêpe batter:
(makes 15 crêpes 20 cm in diameter)

  • 250 ml milk
  • 50 ml lager
  • 2 eggs (100 g)
  • 110 g flour
  • 25 g butter
  • 15 g sugar
  • 1 g salt
  • 25 ml GRAND MARNIER® Cordon Rouge liqueur


Filling:
(makes enough for approximately 15 crêpes)

  • 300 ml milk
  • 500 g chocolate
  • 10 g instant coffee
  • 60 ml GRAND MARNIER® Cordon Rouge liqueur
  • 100 g corn flakes

How to make it

Combine the salt and sugar with the flour.

Add the eggs one at a time. Gradually stir in the beer followed by the milk.

Pour in the melted butter followed by the liqueur.

If possible, let stand overnight in the refrigerator.

Bring the milk to the boil and add the instant coffee.

Pour over the grated chocolate, mix well and add the liqueur.

Spread this mixture thinly on the crêpes and sprinkle with crushed corn flakes. Roll up.

Let chill until firm then cut into 3 cm pieces.


Presentation:

The mini crêpes can be arranged on skewers or stood on end with a dollop of whipped cream.

Chef's tip

Crush the corn flakes finely to make rolling easier. Serve with a glass of GRAND MARNIER® Cordon Rouge liqueur.

These mini crêpes are ideally enjoyed among friends over a cup of tea or coffee.

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