Fettuccine Crêpe
A fun twist on a classic: thin crêpes cut into ribbons to look just like fettuccine, topped with chocolate sauce and fruit.
Makes
4-6 servings
Ingredients
- 1 pack 3-in-1 pancake mix from Foster Clark’s
- 3 cups cold water
- 1 Tbsp unsweetened cocoa powder from Foster Clark’s
- 1 Tbsp additional water
- For the Chocolate Sauce:
- 240ml water
- 200g white sugar
- ½ cup unsweetened cocoa powder from Foster Clark’s
- A pinch of salt
- 1 tsp vanilla essence from Foster Clark’s
For serving:
- Fresh strawberry slices
- Fresh banana slices
Instructions
- Prepare the crêpe batter using the 3-in-1 mix and cold water, following the instructions on the pack.
- Take half of the prepared batter and add 1Tbsp of unsweetened cocoa powder and 1Tbsp of extra water. Mix well until the batter is fully combined and turns into a chocolate brown colour.
- Heat a non-stick pan over medium heat. Pour a small amount of batter into the pan and
- spread it very thinly to make a crêpe.
- Repeat this step until all the batter (plain and chocolate) is used, stacking the cooked crêpes on a plate and letting them cool slightly.
- Roll each crêpe into a long roll, then cut it into very thin strips using a sharp knife to create fettuccine-like ribbons.
- Arrange the white and chocolate crêpe strips alternately on a serving plate.
- Prepare the Chocolate Sauce:
- Place the water, sugar, cocoa powder, and salt in a saucepan over medium heat, stirring constantly until the mixture comes to a boil and thickens slightly (about 3 minutes).
- Remove the saucepan from the heat and add the vanilla essence, stirring well.
- Let the sauce cool slightly at room temperature. It can be used warm or cold as desired.
- Serve the crêpe ribbons on a plate, topped with chocolate sauce and fresh fruit.
Foster Clark’s Tip:
You can add a few drops of Foster Clark’s vanilla or orange essence to the crêpe batter or the chocolate sauce for a richer and more unique flavour.
Made With
