Chocolate Crepes- Breakfast Recipe

Chocolate Crepes

Happy Valentine's Day to all my friends and readers!

Today's recipe is a simple but cute breakfast treat for Valentine's Day. It is for those of you who want to put together something special and to feel fancy, but not elaborate cooking :) Crepes are simple and super easy to make.Crepes are thin, soft and buttery pancakes made with milk,flour and eggs. These thin pancakes are so versatile, you can roll or fold them with any filling of your choice.The classic French crepes is made with buckwheat flour and can be made sweet or savory.

I make crepes almost weekly and my filling are usually sweet coconut, ripe plantains and nuts. My kid loves bananas and nutella filling for his crepes.But this simple and quick snack can be converted into an elegant breakfast or dessert.What richer and more delicious taste can you think of than chocolate,cream and fresh fruits.

This is your basic go to crepe recipe but you are adding cocoa powder. To make it special try adding orange blossom water or liquor flavoring. It is super easy to whip up in a blender and then strain the batter for a silky crepes.You can use any filling like cream, jam, nutella or ice cream. Try this,you will surely love it.

Ingredients
Egg-4
All purpose flour- 1 cup
Cocoa powder- 3 tbs
Milk- 1 1/2 cup

Water- 1/3
(add to adjust consistency)
Sugar- 3 tbs
salt- a pinch
Vanilla essence- 1 tsp
Bourbon- 1 tbs (optional)
Butter- 1 tbs

For the filling
Whipped cream
Sliced strawberry
Powdered sugar

Add, eggs, flour,melted butter and all other ingredients into a blender.Start blender on low speed and increase to high. Blend until smooth for 30-40 seconds. Check consistency,it should be thin pourable consistency,add more water if needed. Strain the batter and set aside for 10 minutes. If you are whisking the batter,whip eggs and sugar first, add the flour and mix till there is no lump and then gradually add milk and make a thin batter.

Heat a 10 or 12 inch non stick pan.Lightly grease with butter and wipe off any excess butter with paper towel.Pour around 1/3 cup of batter into the pan and quickly lift the pan and spread the batter by swirling and tilting pan. Spread batter into a thin, even layer till the edge of the pan.Let it cook until the top looks dry.It will take only 20 -25 seconds. Using a thin spatula lift one edge of the crepe. Grab that edge with your finger and gently peel off the crepe from the pan and gently flip over. Cook the other side for 10 seconds and transfer to a plate. Repeat the same process to make the rest of the filling. To serve spread whipped cream and sliced strawberry, roll or fold the crepes and dust with powdered sugar.