By Paula DeenJUMP TO RECIPE
- 3 large eggs
- 1 1/3 cups milk
- 3/4 cup all purpose flour
- 6 tablespoons melted, plus more for pan butter
- 2 tablespoons cocoa powder
- 1 pinch salt
In a medium-mixing bowl, whisk the eggs. Add remaining ingredients and whisk vigorously until combined, small lumps are okay. Set batter aside to rest for 20 minutes. Heat an 8-inch nonstick saute pan over medium heat. Lightly brush the pan with melted butter. Pour 1/4 cup batter into the hot pan, twirling the pan so the batter spreads out evenly into a very thin layer. Cook about 30 seconds until the crepe comes away from the sides of the pan. Gently flip the crepe over with your fingers or the help of a rubber spatula and continue cooking another few seconds. Transfer to a plate and repeat cooking crepes until all the batter is used.
Now the crepes can be filled and topped to your liking. Try whipped cream, chocolate sauce, hazelnut spread, butter, jam, caramel sauce, powdered sugar, peanut butter, fresh fruit etc.