Ingredients

The following ingredients have 8 Servings
  • 1 cup all-purpose flour
  • ⅔ cup cold milk
  • ⅔ cup cold water
  • 3 eggs
  • ¼ teaspoon salt
  • 3 tablespoons melted butter, plus more butter or oil for brushing hot pan
  • diced fresh herbs
  • dash sweet liqueur
  • 2 teaspoons sugar
  • 2 tablespoons cocoa powder

Instruction

  • Whisk together all ingredients in a bowl.
  • Let batter sit in the refrigerator at least 1 hour (or overnight).
  • Pre-heat non-stick pan on high heat, and brush or spray with oil or butter. Oil should shimmer on the pan.
  • Holding pan just off heat, add 2-3 TB batter and swirl to coat pan. Place back on heat and cook for about 90 seconds, until the bottom of the crêpe is golden and slides off the pan easily.
  • Flip and cook the other side for 5-10 seconds. Move crêpe to a wire rack or plate to cool, and repeat with remaining batter.
  • Make Ahead: Stack with wax paper in between crêpes. Refrigerate for up to 2 days, or freeze for up to 3-4 months in an airtight container. Don't skip the wax paper-- the crêpes will stick together.