Chocolate Crepes Recipe
The flavor of this Chocolate Crepes recipe has occupied my mind so much that I almost never consider any other Chocolate Crepes recipe. It is a great Dessert. The Chocolate Crepes is a glorious invention of the French cuisine. Try it and feel free to pitch in suggested improvements or variations.
Ingredients
1/2 cup all purpose flour
1 tablespoon cocoa
2 teaspoons sugar
Dash of salt
3/4 cup milk
1/4 teaspoon almond extract
1 egg
2 teaspoons butter or margarine, melted
Vegetable oil
Directions
Combine flour, cocoa, sugar, and salt.
Add milk and almond extract; beat at low speed of an electric mixer until smooth.
Add egg, and beat well; stir in butter.
Refrigerate batter 2 hours.
Brush bottom of a 6-inch crepe pan or heavy skillet with oil; place over medium heat until just hot, not smoking.
Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan in a thin film.
Cook 1 minute or until lightly browned.
Lift edge of crepe to test for doneness.Crepe is ready for flipping when it can be shaken loose from pan.
Flip crepe, and cook about 30 seconds on other side.
Place crepes on a towel to cool.
Stack between layers of wax paper to prevent sticking.
Repeat until all batter is used.
Add milk and almond extract; beat at low speed of an electric mixer until smooth.
Add egg, and beat well; stir in butter.
Refrigerate batter 2 hours.
Brush bottom of a 6-inch crepe pan or heavy skillet with oil; place over medium heat until just hot, not smoking.
Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan in a thin film.
Cook 1 minute or until lightly browned.
Lift edge of crepe to test for doneness.Crepe is ready for flipping when it can be shaken loose from pan.
Flip crepe, and cook about 30 seconds on other side.
Place crepes on a towel to cool.
Stack between layers of wax paper to prevent sticking.
Repeat until all batter is used.
