Puszyste Naleśniki Krem Czekolada (Printer-Friendly Version)

Puszyste naleśniki podawane z kremem waniliowym i gęstą polewą czekoladową. Doskonałe na każdą okazję.

# What You'll Need:

→ Batter

01 - 2 cups all-purpose flour (approximately 8.8 oz)
02 - 2 large eggs
03 - 1 cup whole milk (8.45 fl oz)
04 - 1 cup carbonated water (8.45 fl oz)
05 - 2 tablespoons granulated sugar
06 - 1/2 teaspoon salt
07 - 3 tablespoons vegetable oil or melted butter
08 - 1 teaspoon vanilla extract (optional)

→ Vanilla cream

09 - 8.8 oz mascarpone cheese
10 - 1 cup heavy cream (30–36% fat) (8.45 fl oz)
11 - 3–4 tablespoons powdered sugar
12 - 1 teaspoon vanilla extract or seeds from 1 vanilla pod

→ Chocolate sauce

13 - 3.5 oz dark chocolate (minimum 60% cocoa)
14 - 3.4 tablespoons heavy cream (30–36% fat) (1.7 fl oz)
15 - 1 tablespoon unsalted butter

→ Optional garnishes

16 - Fresh fruits
17 - Chopped nuts or sliced almonds
18 - Fresh mint leaves

# Steps to Follow:

01 - Combine flour, sugar, and salt in a large mixing bowl. Create a well in the center.
02 - Add eggs, milk, and vegetable oil or melted butter into the well. Incorporate vanilla extract if using.
03 - Gradually mix from the center, drawing flour from the edges until the batter is smooth and free of lumps.
04 - Slowly pour in carbonated water while gently stirring until batter has the consistency of thick cream.
05 - Set the batter aside for 15–20 minutes to allow the flour to hydrate.
06 - Heat a crepe pan over medium heat. Pour a ladle of batter, spreading evenly.
07 - Cook each crepe for 1–2 minutes per side until golden. Stack cooked crepes on a plate.
08 - In a chilled bowl, combine mascarpone, cold heavy cream, powdered sugar, and vanilla. Whip on high speed until thick and fluffy.
09 - Break chocolate into pieces and place in a heatproof bowl.
10 - Warm heavy cream in a small saucepan until steaming but not boiling.
11 - Pour hot cream over chocolate. Let sit 2–3 minutes, then stir until smooth. Incorporate butter until melted and fully blended.
12 - Allow the sauce to cool slightly to thicken before serving.
13 - Spread a layer of vanilla cream on each crepe. Roll or fold into triangles.
14 - Arrange crepes on a serving platter. Generously drizzle with chocolate sauce. Decorate with fresh fruits, chopped nuts, or mint leaves as desired. Serve immediately.

# Additional Tips:

01 - For intensified vanilla flavor, use fresh vanilla seeds in the cream.
02 - Adjust batter consistency by adding milk if too thick or flour if too thin.
03 - Crepes are best fresh but can be refrigerated for 2–3 days.
04 - Experiment with milk or white chocolate for the sauce for variation.
05 - Substituting carbonated water with light beer adds lightness and subtle flavor.

Go Back