Cooking and Serving: 30 minutes | 10 crêpes
Ingredients
1 ¾ cups (245 g) gum-free gluten free flour blend | ½ cup (40 g) unsweetened cocoa powder, (natural or Dutch-processed) | ¼ teaspoon kosher salt
Description
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 10 crêpes
Ingredients
1 ¾ cups (245 g) gum-free gluten free flour blend
½ cup (40 g) unsweetened cocoa powder, (natural or Dutch-processed)
¼ teaspoon kosher salt
6 tablespoons (43 g) confectioners’ sugar
3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
2 tablespoons (28 g) neutral oil, (like canolam vegetable, grapeseed or
1 teaspoon pure vanilla extract
2 cups (16 fluid ounces) milk, at room temperature
Fresh whipped cream, for serving
Chocolate sauce
Instructions
Whisk until very well combined
Alternatively, place the eggs, oil, vanilla and milk in a blender, place the.
dry ingredients on top, and blend until smooth.
For best results, cover and place the batter in the refrigerator for about an.
hour or for up to 2 days.
Before using the batter, remove it from the refrigerator, whisk until smooth,.
and allow it come to room temperature. It should be about the consistency of.
half and half (thicker than milk, thinner than heavy cream).
Heat a heavy-bottom nonstick 9 inch skillet (or a well-seasoned and lightly.
greased 9 inch cast iron skillet) over medium heat for 2 minutes. Holding the.
warm skillet just above the flame, carefully pour about 5 tablespoons (a bit.
more than 1/4 cup) of batter right into the center of the skillet and swirl.
the pan to distribute the batter evenly across the entire flat surface of the.
Cook over medium heat until the edges and underside of the crêpe are set but.
the top is slightly wet (about 60 seconds). With a wide spatula, turn the.
crêpe over and cook until the other side is set (about another 30 seconds).
Slide the crêpe out of the skillet onto a parchment-lined plate.
Repeat with the remaining batter, stacking the finished crêpes on top of one.
Serve with whipped cream, drizzled with chocolate syrup.
The crêpes may be covered well with a moist towel or plastic wrap and kept at.
room temperature for about 2 hours until you are ready to serve them, or.
wrapped tightly in freezer-safe wrap and frozen on a flat surface until ready.
to use. Defrost at room temperature, and refresh the crêpes in a warm,.
nonstick skillet for a few moments per side, per crêpe.
Whisk until very well combined
Alternatively, place the eggs, oil, vanilla and milk in a blender, place the.
dry ingredients on top, and blend until smooth.
For best results, cover and place the batter in the refrigerator for about an.
hour or for up to 2 days.
Before using the batter, remove it from the refrigerator, whisk until smooth,.
and allow it come to room temperature. It should be about the consistency of.
half and half (thicker than milk, thinner than heavy cream).
Heat a heavy-bottom nonstick 9 inch skillet (or a well-seasoned and lightly.
greased 9 inch cast iron skillet) over medium heat for 2 minutes. Holding the.
warm skillet just above the flame, carefully pour about 5 tablespoons (a bit.
more than 1/4 cup) of batter right into the center of the skillet and swirl.
the pan to distribute the batter evenly across the entire flat surface of the.
Cook over medium heat until the edges and underside of the crêpe are set but.
the top is slightly wet (about 60 seconds). With a wide spatula, turn the.
crêpe over and cook until the other side is set (about another 30 seconds).
Slide the crêpe out of the skillet onto a parchment-lined plate.
Repeat with the remaining batter, stacking the finished crêpes on top of one.
Serve with whipped cream, drizzled with chocolate syrup.
The crêpes may be covered well with a moist towel or plastic wrap and kept at.
room temperature for about 2 hours until you are ready to serve them, or.
wrapped tightly in freezer-safe wrap and frozen on a flat surface until ready.
to use. Defrost at room temperature, and refresh the crêpes in a warm,.
nonstick skillet for a few moments per side, per crêpe.