CHOCOLATE CREPE

CHOCOLATE CREPE  (A keeper)
Adapted from :  Love Bakes Good Cakes
Source  :  Citronlimette
Tried & Tested :  zaralovebaking..delicious (serves :  8-9)




Ingredients :

   2  eggs  (I use grade 'B' egg)
   1  cup  fresh milk
1/3  cup  water
3/4  cup  all-purpose flour
1/3  cup  unsweetened cocoa powder
1/4  cup  sifted powdered sugar/icing sugar
   1  tsp  vanilla extract
   2  tbsp  unsalted butter  (melted plus 2-3 tsp for coating the pan)


Method :

1.  In a blender or food processor, blend the eggs, milk, water, flour, cocoa powder, powdered sugar, vanilla extract and 2 tbsp melted butter for about 1 minute.

2.  Cover and refrigerated for about 1 to 2 hour.

3.  Heat a non-stick pan over medium-high heat until hot.  Add some butter and pour 2-3 tablespoons of batter tilting and rotating the pan to coat the surface evenly.

4.  Cook until almost dry on top and brown on the edges.  With a spatula, flip the crepe and cook the other side for about 15 seconds.

5.  Repeat with the remaining batter until done.

6.  The crepes can be frozen.  They can be reheat in a preheated 250'F oven. 

7.  Serve with any filling of your choice.