Crêpe al cioccolato

Ingredienti

• 1 1/2 cup All-Purpose Flour
• 2 tablespoons Sugar
• 1/4 cup Unsweetened Cocoa Powder
• 1/4 teaspoon Salt
• 3 large Eggs (beaten)
• 2 tablespoons Unsalted Butter (melted)
• 1 tablespoon Vanilla Extract
• 2 cups Milk

Preparazione

1. 1

   In a large bowl, whisk the dry ingredients: flour, sugar, salt, and unsweetened cocoa powder until well combined and no lumps of cocoa can be seen.

2. 2

   Make a well in the center of the dry ingredients and add the beaten eggs, milk, vanilla extract, and unsalted melted butter.

3. 3

   Whisk until the chocolate crepe batter is smooth.

4. 4

   Warm a 10-inch crepe pan over medium heat and lightly oil the surface with oil spray or melted butter. I like to use a piece of absorbent paper to rub the surface of the crepe pan with the melted butter.

5. 5

   Pour 1/2 cup of batter into the pan and quickly tilt and rotate the pan to spread the chocolate crepe batter all over the pan surface.

6. 6

   Cook for 2-3 minutes, until the sides are crispy and unstick from the pan.

7. 7

   Slide a spatula under the crepe and flip it. Cook for an extra 1 minute on the other side or until dark brown spot shows.

8. 8

   Set aside on a plate and cover it with foil to keep warm while cooking the remaining crepes.

9. 9

   Re-grease the pan before cooking another crepe.

10. 10

    --- Storage ---

11. 11

    Store leftover chocolate crepes in the refrigerator on a plate sealed with foil for up to 3-4 days.