Okay, so possibly these are intended to be dessert crepes. But I think they're good for breakfast.
Serve on their own, or with Nutella, whipped cream, berries, .... Serves 2-3.
| Ingredients | Step |
|---|---|
| 1 T. unsalted butter | Melt in small 7-inch skillet. |
| ½ c. milk 1 egg, room temperature 1 T. sugar melted butter ½ t. vanilla ⅛ t. salt< |
Whisk vigorously to combine. |
| 42 g (⅓ c.) flour 5 g (1 T.) cocoa powder |
Sift in. Whisk until completely smooth (excepting butter). |
| Let batter rest 15 minutes. | |
| Heat the same 7-inch skillet over medium. Then pour a scant ¼ c. (3 T.) batter into the skillet. Swirl quickly to coat the bottom of the pan. Let cook until edges look dry, 60-90 seconds, then flip and cook 30-60 seconds more. Repeat for remaining batter. |
Source: Zaynab Issa at NYT