Bicolored Chocolate Vanilla Pancakes

INGREDIENTS:

 pancake dough (about 12 pancakes, 24 cm pan):

250 g of flour

0.5 litre of milk

3 eggs

2 bags of vanilla sugar

1 CS Unsweetened Cocoa Pumped

1 pinch of salt

vegetable oil

PREPARATION:

Put the flour and vanilla sugar into the base. To make a fountain, break the whole egg.

Add salt and some milk.

Beating (using a robot or electric drummer) makes it easy.

Gradually add the milk until the dough becomes even.

Take out 2 prepared scallops and mix with cocoa. Pour this mixture into a sauce bottle.

Let the dough rest in the refrigerator for 1 hour.

Heat the crepes with some vegetable oil. Wipe off excess with a cloth.

With the help of a sauce bottle, create a chocolate preparation swirl. Boil for 30 seconds, then pour in the batter. Tiny moments on every page.

Top pancakes you like.

Note: The choice of frying pan is very important. In my case, I have a Le Creuset non-stick forged aluminum crepe, so I don't grease my pan.