ケーキ（チョコレートミルクレープ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Put the unsalted butter in a heat-resistant bowl and heat it at 600W for 30 seconds.

Break eggs into another bowl and mix with a whisk. Add granulated sugar (for the dough) and mix quickly.
Add 1 and mix quickly, add milk and mix well.
Sift (A) into the mixture, mix thoroughly so that no lumps are formed, and filter.
Stir lightly, cover with plastic wrap, and let rest in the refrigerator for 1 hour.

Lightly coat the frying pan with oil and heat over medium heat for about 30 seconds.
Put the dough in the frying pan and spread it while turning it.
When the surface does not move, cook over medium heat until the edges are browned, turn over, cook for about 15 seconds, and transfer to a plate.
Bake the rest of the dough in the same way.

Chop the chocolate and put it in a bowl.
Put hot water (not listed) at around 60 degrees in another bowl, and melt the chocolate while stirring until it becomes smooth.

Fill a bowl with ice water, stack the bowls containing (B) on top of each other, and whisk until peaks form.

3を5枚程重ねてセルクルで丸型にくり抜き形を整える。
残りも同様に全てくり抜く。

回転台に6を1枚置き、5を薄く塗り、クレープ生地を1枚重ね、5を薄く塗る。
同様に、全ての生地にクリームを塗り重ねる。
パレットナイフで、はみ出たクリームを馴染ませる。
ラップをかけ冷蔵庫で30分冷やし、ココアパウダーをふるい、切り分けたらお皿に盛り付けて完成。