Crêpe bowls

Servings: 8 crêpes

Ingredients:

11/3 cups (200 g) plain Cora crêpe mix

11/3 cups (325 ml) milk (or plant-based beverage)

2 strawberries per bowl

10 blueberries per bowl

4 blackberries per bowl

5 raspberries per bowl

Whipped cream

Mint leaves

After Eight chocolates

Chocolate custard

1/2 cup (125 ml) sugar

2 eggs

1/4 cup (60 ml) all-purpose flour

1 tbsp. (15 ml) cornstarch

2 cups (500 ml) milk

2 tsp. (10 ml) vanilla extract

13/4 oz. (50 g) chocolate chips

Preparation:For the custard

1. On a work surface, whisk together the sugar and eggs in a saucepan. Add the flour and cornstarch and mix well. Stir in the milk, vanilla and chocolate.
2. Bring mixture to the boil over medium heat, constantly stirring and scraping the bottom of the pan. Allow to simmer for 1–2 minutes. Stir to make sure the chocolate has completely melted and the mixture is smooth.
3. Pour into a container and place plastic wrap directly on the surface to cover. Refrigerate until completely chilled, about 2–3 hours.

For the crêpe bowls

1. To prepare 8 crêpes, place the Cora crêpe mix and milk (or plant-based beverage) in a bowl and vigorously whisk together until the batter is smooth.
2. Lightly oil a non-stick pan and heat over medium high. Add ¼ cup (60 ml) of the batter to the centre of the

pan and rotate the pan to spread the batter uniformly over the surface.

1. When the edge has coloured and easily lifts away, after about 1 minute, flip the crêpe over using a spatula and

continue cooking for 30 seconds or until cooked. Remove the crêpe from the pan.

1. Repeat Steps 5 and 6 with the remaining batter.
2. Preheat oven to 300°F (149°C). Place the crêpes in lightly greased ovenproof bowls (one crêpe per bowl). Place in the oven for 15–20 minutes, just long enough for the crêpes to harden. Once the crêpes have cooled, carefully unmould and set aside.
3. Slice the strawberries and mix all the fruit together in a bowl.
4. Place ¼ cup (60 ml) of custard in each crêpe bowl. Arrange the fruit on top.
5. Garnish with some whipped cream, mint leaves and an After Eight chocolate.

Bon appétit!