Crêpe Kamúy Recipe
Une crêpe fourrée au chocolat avec cacao et rhum, recouverte de sauce anglaise, de cannelle, de fruit de la passion et de mangue – une bouchée de rêve!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crêpe Batter
Filling
Sauce
Garnish
Method
Crêpe Preparation
- 1
Make the Crêpe Batter
In a large bowl, whisk together the flour, milk, eggs, melted butter, and salt until smooth. Let it rest for 30 minutes.
- 2
Cook the Crêpes
Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter into the skillet, swirling to cover the bottom. Cook for 1-2 minutes until golden, then flip and cook for another minute. Repeat with remaining batter.
Filling and Sauce
- 3
Prepare the Filling
In a small saucepan, melt the dark chocolate with cocoa powder and rum over low heat until smooth. Remove from heat.
- 4
Assembly
- 5
Assemble the Crêpes
Place a crêpe on a plate, add a spoonful of the chocolate filling, and fold the crêpe over. Drizzle with the warm sauce, sprinkle with cinnamon, and top with passion fruit pulp and diced mango.