Chocolate crepes? Well why in the world not! I paired this recipe with hazelnut praline spread from Le Pain Quotidien it is called Brunette, how cute! I made some hazelnut brittle then ground it in a food processor and of course topped everything with some unsweetened whipped cream. This is a dessert crepe although I think it could be a wonderful breakfast crepe with a little jam and dusted with powdered sugar.
makes 18 crepes
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tbs. espresso powder
1 cup sugar
3 cups milk
3 egg yolks
1 large egg
2 tbs. unsalted butter, melted then cooled (plus butter for pan)
1/2 tsp. salt
Sift flour and cocoa powder into remaining ingredients whisk until smooth.
Pre-heat crepe pan over medium high heat. Smear 1 tbs. of butter into the pan with a paper towel to evenly grease pan. Measure 1/4 cup of batter, holding pan pour batter as you swirl pan to create a thin pancake. Play around with temperature, it usually takes a few tries to get it right. Your batter should immediately start to bubble around the edges with the bubbles slowly working their way to the middle about one minute total until cooked on first side. Then carefully flip crepe with large wooden or plastic spatula. Cook for another 30-40 seconds. Remove and place on sheet pan. Using your greased paper towel keep your crepe pan moist but not too greasy as you continue to make your crepes. Stack crepes on a sheet pan covered with aluminum foil and in 250 degree oven until ready to serve.