Chocolate crepes

Yield: 24 Crepes

Measure Ingredient
4 Eggs
1 cup Milk
1 cup Water
1⅞ cup All-purpose flour
2 tablespoons Cocoa
4 tablespoons Cooking oil
1 teaspoon Granulated sugar
¼ teaspoon Salt

Beat eggs in large bowl until frothy. Add rest of ingredients. Beat smooth. Cover and store in refrigerator overnight or at least a few hours. Add milk before cooking if too thick. Pour 2 tbsp. in greased hot cr=EApe pan. Tip pan to swirl batter all over pan bottom. Remove when underside is lightly browned. Stack with waxed paper between each cr=EApe. Secure in plastic bag to store in freezer. Use as needed.

Source: Company's Coming Desserts - Jean Par=E9

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