Chocolate Crêpes

The other day I remembered crêpes existed. No, really. My mother used to make them for me for breakfast constantly when I was younger but I haven't had them in ages. I was reminded thanks to tumblr and had an urge to make them immediately. Unfortunately that was when I realized we barely had any milk so I had to wait until tonight to actually make them (and upon doing so found out we actually had exactly enough milk to make one batch of them, meaning I didn't have to wait, whoops). I admit, I haven't perfected the art of crêpe making but if I make them more often, I hope to. I ended up topping these with some whipped cream and a drizzle of chocolate syrup.

Chocolate Crêpes (recipe adapted from Gourmade At Home)

• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 1 to 2 tablespoons granulated sugar
• Dash cinnamon (optional)
• 1 teaspoon pure vanilla extract
• 1 tablespoon butter, melted & cooled
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder

In a medium mixing bowl, whisk together all the ingredients except the flour and cocoa (the color of your crêpe will depend on the kind of cocoa you use; they may come out any shade from light brown to brownish-red to dark brown). Once thoroughly combined, gradually add in the flour while continuing to whisk. Make sure there are no lumps of flour in the batter. (Or simply place all ingredients in a blender and blend until smooth.) Heat a large frying pan on medium heat and spray with cooking spray. Pour between 1/8 to 1/4 cup of batter into the pan at a time. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook each crêpe for between 10 and 20 seconds on each side or until bubbly and darker brown than the original batter. Use a spatula to carefully flip the crêpes. Repeat with remaining batter, spraying the pan with cooking spray before each new crêpe.

You can top / fill your crêpes with whatever you want, including fruit, whipped cream, or jam.