Chocolate Flavored Crepes
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INGREDIENTS 1-1/2 cups whole milk
2 tablespoons vanilla extract
1 tablespoon rum, brandy, or other liqueur
3 large egg yolks
2 tablespoons sugar
1 cup sifted, unbleached all-purpose flour
1/4 cup sifted cocoa powder
1 teaspoon salt
5 tablespoons melted, unsalted butter
Canola oil, for brushing the panPlace the milk, vanilla extract and rum in the blender. Add the yolks, sugar, salt, then the flour and cocoa powder. Finally, add the butter and blend on high speed for 30 seconds.
Scrape down the sides of the blender and blend on high speed 30 seconds more. Pour into an airtight container and refrigerate at least 2 hours.
(At this point, it can also be covered and refrigerated for up to 1 day. Bring it to room temperature before continuing with the recipe).
Heat an 8-inch crepe pan or skillet over medium-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with a little vegetable oil.
Using a 1/4 cup measure, fill it with batter and pour it into the skillet. Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan. Pour any excess batter back into the bowl.
Loosen the edges of the crepe with a metal spatula. You can use a spatula to turn the crepe, but I usually turn it with my fingers. Using both hands, I pick up the loosened edges with my thumb and index finger and quickly flip it over.
Cook on the other side, usually less than a minute, and slide it out onto a plate. Cover with waxed paper. Repeat with the remaining batter.
TO SERVE - These crepes may be filled with many different fillings, such as jam and sprinkled with a little sugar. Use your imagination and a few of your favorite ingredients to develop your own recipes.
TO STORE - Crepes may be kept tightly wrapped for up to 3 days in the refrigerator. They may also be frozen. Be sure to bring them back to room temperature before using.
TO REHEAT - Cover the crepes with foil and reheat in a 300 degree oven until warmed through.