Milk Chocolate Crepe Batter
Ingredients
1 cup milk chocolate chips
3 tbsp. butter
1 c. all purpose flour
1 c. sifted powdered sugar
4 eggs
1/2 c. milk
1/2 c. water
1 tbsp. vanilla extract
1 tsp. salt
Over hot (not boiling) water, combine chocolate chips and butter; heat until chips melt and mixture is smooth. Remove from heat; cool slightly.
In blender container, combine cooled chocolate mixture, flour, powdered sugar, eggs, milk, water, vanilla extract and salt; blend at medium speed until smooth (about 2 minutes), scraping sides of container when necessary. Brush a 6-8 inch crepe pan or skillet with melted butter. When butter begins to sizzle, pour about 3 tablespoons batter into pan; turn and tip pan immediately to coat bottom. Cook until top of crepe begins to dry (about 20 seconds); turn and cook a few seconds. Remove from pan. Repeat with remaining batter.
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