Welcome to another edition of Sundae Sunday! I don't know if it's the Valentine's season or what but lately we have totally been in the mood for chocolate! So we created a dark chocolate crepe sundae as a special treat for this month. Mmmmmm!
Dark Chocolate Crepes, makes 5-6, recipe slightly adapted from Alton Brown
Needed: 2 eggs, 3/4 cup milk, 3/4 cup flour, 1/2 cup water, 2 1/2 heaping tablespoons dark cocoa (I used dutch-processed cocoa) and 3 tablespoons melted butter.
Combine all the ingredients in a blender and pulse until no lumps remain. Allow batter to rest in the blender container, in the refrigerator for 30 minutes (up to over-night). Heat a non-stick pan over medium heat. Pour 4-5 tablespoons at a time on to the hot pan, tilt the pan slightly to evenly distribute the batter. Cook for 1-2 minutes until some bubbles form, then flip and continue to cook for another minute or so. (These cook much faster than pancakes because they are so thin.)
Serve with a big scoop of ice cream and some chocolate syrup for the full sundae experience! xo. emma + elsie