Ingredients:
- 2 eggs
- 2/3 cup milk
- 1/3 cup flour
- 2 tbsp. cocoa powder
- 1 tsp. vanilla
- 1 tbsp. butter, melted
- 1 tsp. sugar
- As needed whipped cream
- For serving chopped strawberries, blueberries or fruit of choice
- For serving toasted and chopped nuts
Directions:
- Heat an 8-inch nonstick frying pan over medium-high heat.
- Whisk eggs in a medium bowl. Whisk in milk, flour, cocoa powder, vanilla, butter and sugar until no lumps remain.
- Pour 1/2 cup batter into the centre of the hot pan. Lift pan from burner. Quickly tilt to very thinly cover the bottom of the pan. Return pan to burner and cook until top is set and edges begin to turn golden, about 30 seconds. Loosen with a spatula and flip. Continue cooking for 30 seconds more.
- Transfer crepe to a plate. Cover with a kitchen towel to keep warm. Repeat with the remaining batter.
- Stack three chocolate crepes and roll into a log. Slice into 1/3-inch-wide strips. Toss with whipped cream, fruit and toasted nuts. Serve immediately.
