Ingredients

The following ingredients have 4 Servings
  • 3 C whole milk
  • 6 eggs
  • 4 Tbsp butter melted
  • 1 tsp vanilla
  • 1 1/2 C all-purpose flour
  • 3/4 C unsweetened cocoa powder
  • 3/4 C chocolate (not chips- bars, semi sweet baking, etc...)
  • 4 Tbsp granulated sugar
  • pinch of salt

Instruction

  • Put everything into a blender and mix until smooth.  Refrigerate the batter for an hour to let the bubbles settle and the batter with thicken a bit (I refrigerated mine overnight and it got TOO thick, if that happens to you thin it down with more milk or water to get the texture right).
  • heat a large flat skillet on med high and once it's hot  pout 3-4 Tbsp of batter, QUICKLY tilt the pan in a circle to cover the bottom.  I cook it for about 40 seconds on each side.  Use a spatula to loosen the edge and flip the crepe.  It depends on how hot your pan is.  I LIKE it cooking fast, I can get through the batch faster that way...
  • serve right away, or let the crepes cool, stack, refrigerate and serve the next day!