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1
Put the bread flour, cocoa powder, sugar, and salt into a large bowl.
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2
Use unsweetened cocoa powder.
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3
Mix the dry ingredients from Step 1 well with a whisk.
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4
You will strain the batter later, so there's no need to sift.
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5
Add the egg and about 1/3 of the milk and mix well (no need to warm up the milk).
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6
When you're done mixing, it will look like this.
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7
Add the rest of the milk and mix.
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8
If you're using rum, mix it in now.
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9
It's just for fragrance, so it's optional!
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10
Strain.
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11
The batter will look like this after straining.
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12
Add the oil to a very hot frying pan.
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13
Lightly wipe off the excess oil.
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14
If the pan is not very hot, the crepes will stick to the pan.
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15
Use about 80% of a ladle full of batter to make 1 crepe.
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16
Turn the pan by twisting your wrist to quickly spread out the crepe batter evenly in the pan.
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17
When the crepe starts to brown, go around the edge of the pan use cooking chopsticks to lift the edges of the crepe.
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18
Lift up the edge of the crepe with cooking chopsticks and then use your hand to flip it.
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19
Cook for a few seconds.
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20
Place the crepes on a cutting board to cool.
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21
It's ok to stack them in layers, and you'll be able to pull them apart easily.
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22
The fillings: store-bought swiss roll, chocolate cream, ice cream, chocolate sauce
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23
Assemble: Lay out one of the crepes.
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24
Slice a swiss roll into 1-2 cm and center it on the crepe.
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25
Squeeze a dollop of the whipped cream fromon the swiss roll.
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26
Put some ice cream on top of the whipped cream and pour the chocolate sauce over it.
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27
In the photo above, I tied the crepe into a ball.
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28
If you squeeze tightly, the shape will turn out nicely, but after awhile it will loosen, so you may want to tie it with a ribbon or something to secure.
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29
The filling is the same in these ones!
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30
For Step 17, fold all sides of the crepe and wrap it up.
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31
Flip it over and top with whipped cream, chocolate sauce, and strawberries.
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32
For plain crepes.
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33
For a matcha version
