Chocolate Crepes
Course: BreakfastCuisine: FrenchDifficulty: Easy4
servings30
minutes2
minutesI had to help this recipe as the first time I made it, it didn’t make more than 1 and a half crepes so to double it or triple it is needed. I have DOUBLED it here and it only made 4 crepes and if you have hungry troops like I do that isn’t enough. I have made this and allowed the batter to sit overnight and then made it and allowed the batter to sit for 15 minutes. Either way, there really is no difference. If you remember and do it the night before, great and if not, no worries. These are so good. I ate mine with sliced strawberries, but my kids enjoy them with a slather of Nutella. Enjoy with whatever is your favorite or make them for dessert and serve with ice cream. These are my go to for Valentine’s Day.
Ingredients
1 cup whole milk
2 lg eggs, room temperature
2 Tablespoons sugar
2 Tablespoons butter, melted, plus more for the pan
1 teaspoon vanilla
1/2 teaspoon kosher salt
2/3 cup flour
2 tablespoons cocoa powder
Nutella, powdered sugar, whipped cream, ice cream or syrup
Directions
- In a medium bowl, whisk milk, eggs, sugar, melted butter, vanilla, and salt. Whisk vigorously to blend. SIFT in the flour and cocoa powder. Let the batter rest for 20 minutes or cover and refrigerate overnight. If you refrigerate it over night, whisk it very well before making the crepes.
- To cook the crepe, heat a crepe pan over medium heat, melt the butter and pour about a 1/4 cup while turning the pan so the batter spreads out thin. Cook for 60-90 seconds without touching and once edges begin to come together, gently flip. Cook for 30-60 seconds.
- Serve hot and eat right away or place in a warm oven on a cookie sheet to keep warm.
