My husband came home with a jar of chocolate tahini on the weekend. Wow, what a delicious find, particularly as it’s better for you and not as sweet as some other chocolate spreads. We smeared it on freshly made crepes and served them with Mornington Peninsula sour cherries that I preserved last summer. Yum!
NB you should be able to find chocolate tahini at a Greek deli, we got ours from Sweet Greek at Prahran market.
100g plain flour
40g caster sugar
1 egg yolk
1 tbs butter
extra butter for greasing pan
Blend together flour, sugar, salt and eggs in a food processor until combined. Add milk gradually, with the motor running, until the mixture is creamy and smooth. Melt the butter and then add it to the mixture and blend for a further 10 seconds or so. Rest batter for 30 minutes.
Brush the a low sided pan or crepe pan with butter over medium heat. Add a ladleful of butter and quickly swirl the pan so that the base is covered thinly with crepe mixture. Cook for a minute or two or until the base is crispy and golden and turn to cook the other side until golden. Repeat.
Smear lovingly with chocolate tahini if you can get your hands on it, you won’t be disappointed!