Fettuccine Crêpe

Ingredients

• 1½ cups flour or 7 heaping tablespoons Flour
• 2 cups milk, 400 ml Milk
• 4 eggs, at room temperature Eggs
• 1 tablespoon vanilla Vanilla
• 2 tablespoons vegetable oil Vegetable oil
• ¼ teaspoon salt Salt
• 2½ tablespoons sugar, 50 g Sugar
• Zest of 1 lemon Lemon zest
• Mixed fruit, as desired Mixed fruit
• If liquid vanilla is unavailable, vanilla powder can be used Vanilla powder
• A little white vinegar can be added to remove the eggy smell White vinegar
• White chocolate White chocolate
• Brown chocolate Brown chocolate

Instructions

1. In a large bowl, mix the room-temperature eggs with the room-temperature milk, vanilla, vegetable oil, salt, sugar, and lemon zest.
2. In the same mixing bowl, add the flour to the liquid ingredients and mix well until smooth.
3. Using a sieve over the bowl, strain the mixture after mixing.
4. Leave the mixture to rest in the bowl for 4 hours.
5. In a frying pan over medium heat, pour in a small amount of the mixture and form a thin, round crêpe.
6. In the same pan, move it according to the heat so the color is distributed evenly.
7. In the same pan, cook the first side for about 1 to 1½ minutes, then flip the crêpe and cook the second side for about 1 minute.
8. On a tray or work surface, arrange the cooked crêpes and cover them so they do not dry out.
9. On a cutting board, cut the crêpes into strips to resemble fettuccine.
10. On a serving plate, place the cut crêpes, then add the mixed fruit.
11. In a bain-marie over a bowl with heated water, melt the white chocolate and brown chocolate.
12. On the serving plate, garnish the crêpes with fruit and chocolate, then serve.