Chocolate Crepes

Ingredients:

• 2 cups milk
• 2 eggs
• 1/3 cup sugar
• 1 1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp. salt
• 3 Tbsp unsalted butter, melted and cooled
• Additional melted butter for making crepes

Instructions:

1. In a mixer combine the eggs, milk and sugar at medium speed until blended. Sift together the flour, cocoa powder, sugar and salt; add to wet ingredients and blend until smooth. Drizzle in melted, cooled butter. Cover and refrigerate the batter for at least 1 hour, or overnight. You can make them right away, but refrigerating the batter gives the flour time to absorb all the liquid.

2. Heat a 7-inch crepe pan or a small non-stick pan over medium-high heat. Using a pastry brush, brush pan with some additional melted butter before making each crepe. Pour approximately 3 tablespoons batter in hot buttered pan, tilting pan quickly to spread batter evenly on bottom and slightly up sides of pan. Cook about 90 seconds on one side, until lightly browned, turning and cooking about 60 seconds on the other side. Repeat with remaining batter, stacking crepes on a plate.