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| Chocolate Crêpes |
| Ingredients
2/3 cup flour 1/3 cup sugar 1 teaspoon unsweetened chocolate powder 1 egg 1 egg white 1/4 cup vegetable oil 1/4 cup skim milk Method Sift the flour, sugar and cocoa into a bowl. Add the egg, egg white, vegetable oil and milk and stir until batter is smooth and creamy. Let batter rest in the refrigerator 2 hours. When ready to prepare crêpes, heat crêpe pan over medium heat. To test to see if the pan is hot enough, add a drop of water. It should dance across the surface of the pan. Pour 1/3 to 1/4 cup of the batter into hot pan. Rotate pan until batter is cooked through and then turn to cook the other side. The first one is always a disaster, fear not! When done remove from pan and let cool on a rack. Can be stored until ready to serve; may be made one to two days ahead of time, refrigerated, or stacked between sheets of wax paper and sealed in a zipper freezer bag and stored indefinitely. |
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