by Kukla
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my 198 recipes »
Kukla's Notes:
Expand• 1 1/4 cups all-purpose flour Ask a question about this ingredient
• 1 tablespoon Ancho chile powder Ask a question about this ingredient
• 1/4 teaspoon hot paprika Ask a question about this ingredient
1 heaping tablespoon best quality cocoa powder Ask a question about this ingredient
• 1/2 teaspoon cinnamon Ask a question about this ingredient
• 1/4 teaspoon dried ginger Ask a question about this ingredient
• 1/8 teaspoon freshly grated nutmeg Ask a question about this ingredient
• 1/4 teaspoon salt Ask a question about this ingredient
• 1 cup milk Ask a question about this ingredient
• 2 tablespoons butter, melted Ask a question about this ingredient
• 3 eggs, lightly beaten Ask a question about this ingredient
• 2 teaspoons molasses Ask a question about this ingredient
• 1 teaspoon pure vanilla extract Ask a question about this ingredient
• 1 cup seltzer water Ask a question about this ingredient
To make the crepes: in a mixing bowl whisk all dry ingredients except cocoa powder, until combined. In a measuring cup combine milk and butter and warm in the microwave until butter is melted; then add to the dry ingredients. Add eggs, molasses and vanilla extract; sift the cocoa powder on top.
Ask a question about this stepWhisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 2 hours before making into crepes. Stir in the seltzer water at the last moment, just before cooking the pancakes.
Ask a question about this stepMelt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons or a small ladel of batter to the pan and swirl until the bottom of the pan is covered with batter.
Ask a question about this stepCook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.
Ask a question about this stepThank you sdebrango! There is, as always, such a variety of wonderful recipes for this contest that I just had to come up with something new too.
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
What a lovely idea, I'm partial to crepes and these sound so delicious!