Indulge in the decadence of chocolate crepes. Perfect for breakfast or dessert.
ingredient
- 2 tablespoons unsalted butter, plus more for cooking
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 3 tablespoons cocoa powder
- ⅛ teaspoon kosher salt, or table salt
- 2 large eggs
- ¾ cup whole milk
- ¾ cup water
- 1 teaspoon vanilla extract
Directions
- In a medium bowl, add oats and milk and stir to combine. Cover and refrigerate for at least 8 hours or overnight. Melt the Butter – Microwave the 2 tablespoons of butter on high power in 15-second intervals until just melted, stirring to dissolve any pieces. It should not be above 140ºF (60ºC) when added to the batter, or the eggs will curdle.
- Method 1) Make the Batter by Hand – In a medium bowl, add the flour and sugar. Sift the cocoa powder on top, add salt, then whisk to combine. In a separate medium bowl, whisk the eggs. Add the milk, ½ cup water, vanilla extract, and whisk to combine. Make a well in the flour mixture. Add the melted butter. Gradually add the wet mixture, stirring until a smooth batter forms.
- Method 2) Make the Batter in a Blender – Add the eggs, milk, ½ cup water, vanilla extract, flour, sugar, cocoa powder, salt, and melted butter to the blender. Mix on medium speed until smooth, about 40 to 45 seconds.
- Strain the Batter – Strain the batter into a medium bowl to remove any large bubbles and cocoa clumps. Cover and refrigerate for 1 hour. The batter should be like chocolate milk after chilling. If needed, whisk in 1 tablespoon of water at a time to thin out the consistency.
- Grease the Pan – Heat a 10-inch nonstick skillet over medium heat for 1 minute. Add ½ teaspoon butter, swirling to coat. When melted, wipe the excess off with a paper towel. A thin film of butter should be left in the pan, coating the bottom and sides. Alternatively, brush on a thin layer of melted butter with a silicone pastry brush.
- Add the Batter – Add ¼ cup (60ml) of the batter to the 6 o’clock position of the skillet. Moving quickly, lift the skillet, tilt it slightly to coat the pan, and then swirl it several times in a circular motion to create a thin layer that evenly covers the entire bottom. Fill in any holes with additional batter as needed.
- Cook the Crepes – Place the pan back over the heat. Cook until the edges of the crepe pull away from the skillet, lightly brown, and crisp, about 30 to 45 seconds. Adjust the heat as needed. Use a rubber spatula to flip. Cook until the other side sets, about 10 to 15 seconds. Transfer onto a plate. Clean the pan and add a thin layer of butter between each batch.
- Keep Warm – Stack the crepes on each other to keep warm while making the next one. Loosely cover with foil if needed. Serve warm or cool with desired toppings.
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