chocolate wrap

1. In a blender, beat the milk, melted butter, eggs, 100% Cocoa Powder and flour.2. Grease a crepe pan with oil, place over medium heat and place 40 g of batter. Give both sides. Repeat this process with all the dough and set aside. 3. Pass the Melken Ao Leite into a sleeve and set aside. 4. With each order, apply 100 g of the filling to one end of each dough. 5. Roll up the dough, remove the ends and divide it in half with a diagonal cut. 6. Mix the sugar with the cinnamon and dip the wrapper pieces in this mixture. 7. Microwave for 10 seconds to heat the filling before serving. 8. Finish on the plate with a 50 g scoop of cream ice cream. Variation: Chocolate Crepe 1. Prepare the dough.2. Transfer the Melken Ao Leite to a sleeve, apply 50 g in half of the dough and fold it in half. Apply again 20 g of Stuffing in half of the dough and fold. 3. Mix sugar with cinnamon and sprinkle 2 g on each crepe. 4. Microwave for 10 seconds to heat the filling. 5. Apply 10 g of Confectioner Chocolate Gel in a “zig zag” fashion. 6. Finish the dish with a 50 g scoop of cream ice cream on top of the crepe.