Chocolate Crepes:
1 cup flour
2 Tbsp cocoa powder
1/4 cup sugar
pinch of salt
4 large eggs
1 cup milk
5 Tbsp butter melted
1/2 cup cream
non-stick spray for the pan
combine dry ingredients and mix together well. in another bowl whisk eggs and milk together. Slowly stir into the dry ingredients. pour in a slow and steady stream to help prevent lumps. whisk in butter then cream. Make sure it is smooth. Strain if you need to. It is best if you can refrigerate the batter for a few hours before using, but who has that much patience? Cook on medium heat using a medium frying pan. Pour a small amount (less than 1/4 cup batter) into the center of the pan and swirl it around to make a thin round layer. cook and then flip. I liked mine a little over cooked. with a tiny bit of crisp around the edges, but that's not really how they are supposed to be. Good thing crepes are forgiving. We used nutella and bananas and some yummy homemade cream on ours. also some strawberry sauce. Use any of your favorite ingredients... the sky is the limit. This recipe made enough batter for us to have crepes for Sunday brunch and then again Monday.
