Strawberry and chocolate crepes
For the batter
- 200gr flour
- 400gr CHARALAMBIDES CHRISTIS full-fat milκ
- 2 eggs
- 2 tbsp butter (melted)
- 1 tsp sugar
- 1 tsp salt
- 1 tsp white rum
Για τη γέμιση
- 1 small jar of chocolate spread (Nutella)
- ½ of a small box of strawberries
- Black rum
- Whipped cream, ice cream, chocolate syrup (optional)
Cut the strawberries into small pieces and place them in a bowl; add the rum over the top until they are fully covered and place in the refrigerator for approximately 3 hours. Place all the ingredients for the batter in a large bowl and mix together well until it becomes a uniform mix. Place the batter in the refrigerator for about 1 hour. Cook the crepes in a frying pan and then fill them with the ingredients.
- 1 tbsp dry yeast
- 3 tbsp sugar
- 1 ½ cup CHARALAMBIDES CHRISTIS hot full-fat milk
- 4 cups all-purpose flour
- 1 tsp salt
- ⅓ cup melted butter
- 1 egg (separated)
Boil milk in a small pan. Remove from heat and add salt, sugar and butter. Stir until butter is melted and the sugar is dissolved.
Empty the mix into the mixer bowl and when it’s cooled off to 40⁰c, stir in the yeast. Let it stand until it froths. Add in the egg white and stir vigorously until it becomes one with the rest of the ingredients. Add as much flour as necessary in doses, stirring and then using the hook of the mixer to mix it all together until the dough becomes elastic and non-sticky. Cover the dough and let it rise for an hour, or until it doubles in volume.
Separate the dough in 60gr pieces. Make them into balls and pierce them in the centre using your finger so that they look like donuts. Make sure the hole is big enough.
Place the bagels on a baking tray on non-stick paper, cover, and let rise for 10 minutes. Drop them in water (simmering) and boil for 15 seconds. Remove them using a pierced ladle and place them on a buttered tray. Beat the egg yolk in a tsp of water, brush it on the bagels and bake in an oven at 200⁰c for 25 minutes. Serve cold or hot.