Cocoa Crepes with Creme Fraiche & Mandarin
  • ⅔ cup (100g) plain flour
  • 3 tbsp cocoa powder (best quality)
  • 3 tbsp caster sugar (aka superfine sugar)
  • 3 eggs
  • 1¼ cup (310ml) milk
  • 1 tsp vanilla
  • butter, to grease the pan
  • ½ cup creme fraiche
  • 1 tsp vanilla bean paste
  • 3 mandarins (try to find a thin-skinned variety with no air between the fruit and the skin)
  1. Place the flour, cocoa, sugar into a lage bowl and whisk to combine (sift your cocoa if it's very lumpy).
  2. In a separate bowl or jug, whisk together the eggs, milk and vanilla.
  3. Stream the liquid into the dry ingredients, whisking as you go, until you have a smooth, very liquid batter.
  4. To cook the crepes, place a frying pan over a medium-high heat. Grease the pan lightly with a little butter, and then ladle in just enough crepe batter to cover the base of the pan, tilting the pan to cover the base.
  5. Once the edges of the crepe start curl up a tiny bit, and look cooked, gently slide a spatula under the crepe and flip in one fluid motion.
  6. Cook the other side for a further 30 seconds or so, and then continue cooking until all the batter is used.
  7. To serve, stir the creme fraiche and vanilla bean paste together. Slice the mandarins across into ½ inch (1cm) pieces, and peel away the rind.
  8. Place 2-3 crepes on each plate, along with a dollop of creme fraiche and some sliced citrus.
Recipe by The Sugar Hit at