Biscuit Burrito with Charalambides Christis Milk & Cream
Ingredients
For the chocolate crepes:
1 cup all-purpose flour
3 tbsp cocoa powder
2 eggs
1 cup Charalambides Christis Fresh Milk (of your choice)
For the cream:
1 1/2 cups Charalambides Christis Dairy Cream (of your choice)
12 chocolate sandwich cookies, crushed
For the topping:
120 g white chocolate
Instructions
In a medium bowl, whisk together all the ingredients for the crepes until smooth.
Heat a non-stick pan over medium heat. For each crepe, add about 2 scoops of the batter. Cook for 1–2 minutes on each side.
For the cream: Whip the cream using a mixer or whisk until it thickens well, then fold in the crushed cookies.
Lay 2 crepes on a clean surface so they slightly overlap in the middle.
Add 3 tbsp of the cream slightly below the centre and roll like a burrito (fold the sides inward and roll tightly).
Place the burritos in the freezer for 15 minutes.
Melt the white chocolate and pour it over each burrito until fully coated.
Garnish with a little crushed biscuit and enjoy.
