Chocolate Crepes
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Print Recipe-
Prep Time
35 Minutes -
Cook Time
15 Minutes -
Servings
6-8
Ingredients
- 1 cup (125 grams) all-purpose flour
- 3 tablespoons (18 grams) unsweetened cocoa powder
- 3 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 1⅓ cup Hiland Vanilla Almond Milk, room temperature
- ½ teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 tablespoons Hiland Unsalted Butter, melted and slightly cooled
- vegetable oil for the pan
Directions
- Combine the flour, cocoa powder, sugar, salt, almond milk, vanilla extract, eggs and melted butter in a blender. Blend on medium speed until the batter is smooth and well combined, about 30 seconds. Stop to scrape down the sides if needed.
- Cover the batter and allow to rest at room temperature for 30 minutes.
- Heat a non-stick pan over medium heat and lightly grease with vegetable oil.
- Pour a ladleful of batter into the pan, swirling to coat evenly. Cook until the edges look set, about 1-2 minutes. Then flip and cook an additional 30 seconds on the second side.
- Serve immediately with your favorite toppings.
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