Chocolate Milk
Combine MARIGOLD HL Chocolate Milk with eggs, whisk until well incorporated.
In separate bowl, add in plain flour, cocoa powder, sugar. Stir well. Add in the wet ingredients slowly, keep stirring until well incorporated.
Add in melted butter into the chocolate batter, stir well.
Heat 21 cm non-stick fry pan on medium heat. Grease thinly with oil, pour in 1/3 cup of choc crepe batter, slowly rotate the pan in clockwise motion, allowing batter slowly fill the pan.
Cook for few seconds until you see the top part dry, flip over and cook for another few seconds, remove from pan.
Repeat do until batter finish.
Yield : 10 Crepe skins.
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.
Repeat the same until 5th crepe skin (you may use more to build bigger roll).
Carefully roll the crepe in the plastic wrap and twist the ends to tighten the cake roll and keep it moist.
Refrigerate until it set (or at least 1-2 hr).
Slice the crepe roll cake and ready to serve. Best served in cold.
Yield : 2 rolls.
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