Serendipity's Chocolate Crepes
These thin chocolatey pancakes are so easy to prepare. i tried to make it with my nephews, but they kept sticking their fingers in the chocolate syrup. i didn't have brandy, so i used kahlua instead and they came out fantastic, but you could use vanilla extract. these crepes are great warm, and extremely versatile. get creative!!
Steps
In a large bowl , whisk eggs.
Add milk , brandy or vanilla , melted butter , and chocolate syrup , and stir.
Whisk in flour slowly , so no lumps form.
Do not overmix.
Stop as soon as the flour is completely incorporated.
In a crepe pan or large nonstick skillet , melt 1 teaspoon of butter over medium-high heat.
Have two clean plates ready.
When butter bubbles , quickly pour in one ladle of crepe batter and roll the pan around so the entire bottom is covered in a very thin layer.
Cook the crepe , shaking once or twice to prevent sticking , until most but not all of the batter on top has set , or the bottom is golden brown , about 2-3 minutes.
Slide the crepe onto a plate , cooked side down.
Quickly invert the plate into the pan , flipping the crepe.
Cook another 1-2 minutes , until golden brown.
Slide onto the second to cool.
Continue with remaining batter , adding more butter as necessary , stacking crepes on top of each other on second plate.
There are so many differen.
Ingredients
eggs, whole milk, brandy, unsalted butter, chocolate syrup, all-purpose flour