The first time I had a crepe was when I was in Paris. In the morning, Mark and I would step outside our hotel in the neighborhood of Rue Cler, and walk up to a small patisserie we enjoyed. I would get the same thing everyday, for the entire time we were there. A crepe au sucre, crepe with sugar. It was delicately folded into a triangle, wrapped in paper. It was heavenly. Mark no doubt would get some pastry with apple in it, or almond filling. We’d take our treats to the streets and enjoy a nice stroll, hand to mouth.
It’s taken me a couple of years to actually make crepes on my own. This chocolate crepe was the fuel to get me started on the road to being a crepe making machine.
If you’re an avid crepe maker, then a crepe pan would probably be great. Since I still consider myself a novice, I find using a medium size skillet to work just fine.
I’ll have you know that it took me a few sad looking crepes to actually make a pretty one. Just remember if they don’t come out looking pretty at first, they taste the same going down – delicious.
Chocolate Crepes – This recipe was adapted from the cookbook La Tartine Gourmande – Recipes for an Inspired Life . This batter can be made the night before and stored in the refrigerator in an airtight container. Another note, this recipe calls for millet flour, but regular all-purpose flour will work just fine if you have a hard time finding it.
Makes about 10 to 12 8-inch crepes
3/4 cup millet flour
4 tablespoons cornstarch
2 1/2 tablespoons good quality unsweetened cocoa powder
2 tablespoons cane sugar
Pinch of fine-grain sea salt
2 large eggs
1 1/4 cups milk
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted
Butter for the pan
I like to fill my crepes with a couple of spoonfuls of plain Greek yogurt sweetened with a little maple syrup and fresh sliced strawberries. Mark takes his crepes with a spread of Nutella (chocolate-hazelnut spread) and fresh strawberries.
These crepes are also great with a sprinkle of sugar and warm butter.
Directions – optional – all of the ingredients can be placed into a food processor and blended until smooth to save on time.
Sift flour, cornstarch, and cocoa together in a large bowl. Mix sugar and salt in and form a well in the center and add eggs in the middle. Slowly whisk in the milk. Stir ingredients together until batter is nice and smooth. Next whisk in melted butter and vanilla extract.
Cover the bowl with plastic wrap and refrigerate for 2 hours (or overnight). Bring batter back to room temperature before cooking and give it a good stir as batter will be a little bit thicker at the bottom.
In a medium skillet over a medium heat, melt a thin slab of butter into the pan (about 1/2 teaspoon).
Pour 1/4 cup of batter into the hot skillet, enough to cover the bottom of the pan. Quickly swirl the pan to coat bottom of pan, and cook crepe for 1 to 2 minutes (small bubbles will form on top).
Flip the crepe to the other side using a spatula and cook other side for 1 minute.
Place cooked crepes on a large plate and cover with foil to keep warm.
Repeat until finished with batter.