2/3 cup of wheat flour
1/2 cup of cocoa powder
1 1/4 cups of milk
2 tablespoons of sugar
2 tablespoons of melted butter
a pinch of salt
3 eggs
For serving with butter
For topping with whipped cream
2/3 cup of wheat flour
1/2 cup of cocoa powder
1 1/4 cups of milk
2 tablespoons of sugar
2 tablespoons of melted butter
a pinch of salt
3 eggs
For serving with butter
For topping with whipped cream
1
In a blender, mix together the flour, cocoa powder, sugar, eggs, milk, and melted butter
Pour the batter into a bowl, cover it, and refrigerate for 15 minutes
2
Butter an anti-stick skillet and heat it over low
Turn off the heat
3
Place two tablespoons of batter onto the skillet, away from the heat, and spread it evenly
Fry until the edges start to curl, flip, and fry again
Repeat this process until all the batter is gone
4
Fill each crepe with whipped cream and fold into a triangle
5
Cover the crepes with aluminum foil and refrigerate or freeze them for later use
Remove from freezer 30 minutes before serving and top with melted chocolate, if desired.
