DOUBLE CHOCOLATE CREPES
- 2 cups (500 ml) whole milk
- 3 tablespoons (25 g) unsweetened Dutch-process cocoa powder
- 3 tablespoons (45 g) unsalted butter, cut into small pieces, plus more for cooking the crêpes
- 3 tablespoons sugar
- ¼ teaspoon coarse salt
- 4 large eggs, at room temperature
- 1 ¼ cups (175 g) flour
- 1 cup (160 g) chocolate chips or coarsely chopped bittersweet chocolate (or a jar of Nutella)
Instructions:
Crêpes are easy to make, and once you get the rhythm down, it’s hard to stop. I always want to just keep going and going and going. The most important thing is not to be in too much of a hurry and to give them a good bronzage in the pan before flipping them over.
- Heat the milk, cocoa, butter, sugar, and salt in a small saucepan until the butter is melted.
- Put the eggs and flour in a blender and pour in the cocoa and milk mixture. Blend until smooth. Chill the batter for at least 1 hour.
- To cook the crêpes, remove the batter from the refrigerator and let come to room temperature.
-  Heat a 10- to 12-inch (25- to 30-cm) nonstick skillet or crêpe pan over medium to high heat with a tiny bit of butter in it.
-  Once the pan is hot, wipe the butter around with a paper towel. Give the batter a good stir and pour in ¼ cup (60 ml) of the batter.
- Quickly tilt the pan so the batter spreads and covers the bottom. Cook the crêpe for 45 seconds to 1 minute, until the edges are crispy, then slide a spatula under the bottom and flip it over. Sprinkle about a tablespoon of chocolate chips over the top or smear a tablespoon of Nutella over one quarter, and let cook for another minute.
-  Fold the crêpe into quarters (once in half, then in half again), enclosing the chocolate, and serve immediately.
- STORAGE: These are best served hot off the griddle, like in Paris, and don’t hold well, so they should be eaten right away. You can keep them warm on a baking sheet in a low oven as you cook them up, if necessary. The batter can be made in advance and refrigerated overnight.