من الوصفات المالحة لي غادي تنفعك في رمضان كريب رولي crêpe roulé

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: semi-sweet chocolate

💰Cheaper: milk chocolate

Semi-sweet chocolate offers a similar flavor with less richness.

Preheat the oven to 350°F (175°C).

Grease and line a jelly roll pan with parchment paper.

In a mixing bowl, beat eggs and granulated sugar until pale and thick, about 5 minutes.

Add vanilla extract and mix until combined.

Sift together cocoa powder, flour, baking powder, and salt in a separate bowl.

Gradually fold the dry ingredients into the egg mixture until just combined.

Spread the batter evenly in the prepared pan.

Bake for 12-15 minutes, until the cake springs back when touched.

Remove from the oven and let cool slightly.

Dust a clean kitchen towel with powdered sugar and invert the cake onto it.

Peel off the parchment paper and roll the cake tightly in the towel; let cool completely.

In a saucepan, melt dark chocolate over low heat, stirring until smooth; let cool slightly.

In a mixing bowl, beat butter until creamy; gradually add powdered sugar and mix until fluffy.

Add melted chocolate and mix until combined.

In another bowl, whip heavy cream until stiff peaks form; fold into the chocolate mixture gently.

Unroll the cooled cake and spread the chocolate filling evenly over the surface.

Re-roll the cake carefully without the towel and place seam-side down on a serving platter.

Chill in the refrigerator for at least 1 hour before serving.

Decorate with chocolate shavings and whipped cream before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens