Chocolate batter will become lighter in color as it cooks, so if your crêpe begins to darken, that means it’s burning! When it comes to serving them, consider folding the crêpes into triangles (keeping them covered and warm in a low oven, if necessary) and then drizzling with your favorite chocolate sauce, or set alongside vanilla or coffee ice cream.
Recipe information
Yield
makes 8 crêpes
Ingredients
Preparation
Step 1
Sift together the flour, cocoa, sugar, and salt. Add the orange zest. In a medium bowl, whisk the eggs, then whisk in the flour mixture to make a paste. Melt 2 tablespoons butter in a saucepan over medium-high heat and continue cooking until it turns golden brown and has a nutty aroma. Slowly add the butter to the batter. Whisk in the milk and cream. Allow the batter to rest for approximately 1 hour. Batter will separate, so whisk it together again when you are ready to make crêpes.
Step 2
Heat about 1/2 teaspoon butter in a 6–8-inch nonstick skillet (or crêpe pan) over medium heat. Swirl the pan, then ladle or pour 2 tablespoons batter into the pan. Immediately tilt and swirl the pan until the batter covers the bottom completely. Keep rolling the batter toward the outer rim of the pan so that the edges do not get too thin. When the edges begin to turn golden, flip the crêpe with a plastic spatula. Cook approximately 30 seconds more, then slide the crêpe onto a cooling rack or baking sheet. Repeat the process with the rest of the batter.
