MARIGOLD HL Chocolate Crepe Roll

1

Combine MARIGOLD HL Chocolate Milk with eggs, whisk until well incorporated.

2

In separate bowl, add in plain flour, cocoa powder, sugar. Stir well. Add in the wet ingredients slowly, keep stirring until well incorporated.

3

Add in melted butter into the chocolate batter, stir well.

5

Cook for few seconds until you see the top part dry, flip over and cook for another few seconds, remove from pan.

6

Repeat do until batter finish.

1

Yield : 10 Crepe skins.

1

Spread enough filling just to cover one crepe, take another crepe, stack on top about 2-3cm at the edge of the first crepe, spread 2nd crepe skin, slowly roll in.

2

Repeat the same until 5th crepe skin (you may use more to build bigger roll).

3

Carefully roll the crepe in the plastic wrap and twist the ends to tighten the cake roll and keep it moist.

4

Refrigerate until it set (or at least 1-2 hr).

5

Slice the crepe roll cake and ready to serve. Best served in cold.

1

Yield : 2 rolls.

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