OPTILLA CREPES ROLLED AND PACKED

• 300 ml milk
• 40 g butter
• 125 g flour
• 25 g cocoa powder
• 3 eggs
• Pinch of salt
• 20 g sugar
• Chocolate optilla spread and praline powder

preparation

1. Make the pancake batter: in a bowl, combine the flour, cocoa, salt and sugar
2. Add the eggs 1 by 1, then the melted butter
3. Then add the warm milk and mix vigorously to dissolve all the lumps
4. Heat the pan with a knob of butter and spread a ladle of dough
5. Flip the pancake when it is cooked and begins to brown
6. Apply the optilla hazelnut spread and sprinkle with praline, fold 2 sides of the pancake and roll