Chocolate waffle
constituents
For the flapjacks
3 eggs
10 g( 2 ladles) sugar
2g(1/2 tsp) swab
12 ml( 1 teaspoon) oil painting
250 ml( 1 mug) milk
125g( 1 mug) flour
For the stuffing and decoration
Chocolate
hazelnut cream
system
In a coliseum put the eggs, sugar, swab. Whisk with a mixer.
Add milk, oil painting and sifted flour and blend with mixer. Let stand 30 twinkles
Cook on a baking distance waxed on both sides. Fold the hotcake in half, put the chocolate, and roll.
embellish with hazelnut cream.
