Chocolate Crepes Recipe
ingredients:
1 cup all-purpose flour
3 tablespoon unsweetened dutch cocoa powder
3 tablespoon powdered sugar
1 1/2 cups milk
2 large eggs
1 teaspoon canola oil
Filling with fruit is optional suggestions are raspberries, sliced bananas or strawberries
Nutella
Optional Chopped hazelnuts
whipped cream
Chocolate Kahlua Hot Fudge (make ahead of time) or any store bought hot fudge sauce.
In a blender add flour, milk, cocoa powder, powdered sugar, eggs and oil until smooth.
Heat a large nonstick pan and grease with cooking spray for each crepe made. Pour 1/4 cup crepe mixture into pan, immediately the pan so that the batter spreads out thin into a large circle. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip, cook 30 seconds to 1 minute or until light golden brown. Continue making all remaining batter the same. Stack these with wax paper in between until ready to use. They freeze perfectly as well.
To serve on a flat open crepe, place slices of banana on crepe, spoon nutella from one end of the crepe to the other, add whipped cream to the top of each crepe. Fold or roll from each edge of crepe over filling. Drizzle with Chocolate Hot Kahlua Fudge Sauce and optional chopped hazelnuts.
(This batter will also keep in the refrigerator for up to a day.)
Makes 12 servings.
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