Felder’s Chocolate Crêpes, Lime sauce

---

The crepes batter

1. For the next steps, I use a blender, you may also use an immersion blender (sometimes called 'hand blender')

2. First, pour the liquids : the Eggs (2), the Whole Milk (1 ¾ Cup or 400 g) and the Cream (½ Cup or 100 g)

3. Second, pour the powders : the Flour (¾ Cup or 125 g), the Cocoa Powder (¼ Cup or 30 g), the Salt (1 pinch) and the Sugar (4 Tablespoons or 50 g)

Ninja NinjaBlender NinjaImmersion Multi-Purpose Hand Blender

4. Mix a few minutes

5.  Place in the refrigerator, for at least 1 hour (or overnight)

---

The lime sauce ("Chiboust")

6. Bloom the Gelatin Sheets (3) in cold water (with ice cubes)

7. Separate the egg whites and yolks into two separate bowls

Stainless Steel Mixing BowlLarge Mixing Bowls, Stainless Steel

8. Pour into a saucepan the Cream (½ Cup or 120 g) and the Water (2 tablespoons)

9. For the Lemon Zest (1), use a microplane or grater

10.  Cook

Scanpan SaucepanMicroplane Zester GraterZester Deiss

11. In a mixing bowl, pour in the 4 yolks with the Sugar (2 Tablespoons or 30 g), then beat them together

12. Add in the Corn Starch (1 Tablespoon or 10 g) and beat

DeBuyer WhiskKitchenAid Whisk

13. Once the liquid is hot, stream it into the mixing bowl while beating

14. Transfer back to the saucepan (scrape the bowl with a rubber spatula)

KitchenAid Silicone Spatula Set Le Creuset Silicone Spatula

15.  Cook, and keep stirring on low heat

16. Cook until custard thickens

17. Remove from heat and add in the bloomed Gelatin Sheets (bloomed in water, then squeeze them to remove the excess of water), and stir

18. Transfer the custard in a plate, and wrap airtight

19.  Place in the refrigerator

Food Wrap9 x 13 inch

20. After 30 minutes, remove from the refrigerator, and mix

21. For the meringue : Whip the 4 egg whites to soft peak

22. Towards the end, add the Sugar (1 Tablespoon or 20 g) and whip a few seconds

KitchenAid 7-Quart Stand MixerHamilton Beach Stand MixerHand Mixer

23. Add 1/3 of the meringue into the cold cream and whip

24. Add in another 1/3 of the meringue

25. From now on, we are no longer whipping but gently folding with a rubber spatula (to preserve the whipped whites)

26. Finish by gently folding the remaining 1/3 of meringue into the batter

27. The cream is ready ! You may keep the cream in the refrigerator

---

The crepes

28. Remove the crepes batter from the fridge and mix well

29.  Heat a griddle or frying pan

30. You may use an electric appliance : To purchase online, see HERE

31. Lightly oil the frying pan (with a spray or liquid neutral oil such as grapeseed oil)

32. Pour about a ladle depending on how thick you like your crepes, and cook on both sides

Cuisinart Nonstick Hard Crepe PanElectric Crepe MakerSunflower Oil Cooking Spray

---

The chocolate sauce

33. In a mixing bowl, place the Dark Chocolate (¼ lbs or 125 g) (preferably chopped)

34. Boil the Water (4 Tablespoons or 50 g)

35. Pour over the chocolate, wait 2 minutes, then stir

36. I transfer it into a Pastry Bag which makes drizzling easier, but this is not necessary

Matfer Bourgeat Pastry BagsDisposable Pastry Bags

---

Serving

37. Serve a crepe on a plate

38. Pour some lime sauce

39. And drizzle the chocolate sauce