Chocolate crepes
24 Crepes
Ingredients
| Quantity | 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 |
Directions
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