- Generous 3/4 cup flour
- pinch of salt
- 1 egg, beaten
- 1 1/4 cups milk
- 1 heaping tbsp. cocoa
- 10 tsp. butter or oil
Makes 10 crepes
Mix all together until smooth.
Heat a skillet over medium heat.
Add 1 tsp. of butter or oil.
Butter is best for a fruit filled crepe.
Add enough batter to cover the base of skillet (7” wide) tilting pan to cover evenly.
Cook for about half a minute, then lift up the edge of the crepe to see if it looks done. Loosen the crepe around the edges and flip it over with a spatula.
Cook the other side for 1 minute until golden. Put on warm plate .
Cover with foil to keep warm.
Continue until all 10 are made layering with waxed or parchment paper.
Fill as desired.
Can be frozen and thawed when needed.
If freezing then reheat in a warm oven and fill as desired.