Easy Chocolate Crêpes
These chocolate crêpes from Tom Aikens, made with butter, sugar, flour, dark chocolate, cocoa powder, eggs, and milk, are a simple and spectacular chocolate-lover's dessert (though we may have been caught indulging in them at breakfast, too).
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter, plus more for the pans
- 2 ounces dark (70% cocoa solids) chocolate, broken into pieces
- 1 3/4 cups all-purpose flour
- 1/3 cup superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery), plus extra for sprinkling
- 1/4 cup good-quality cocoa powder, (preferably natural)
- 1/4 to 1/2 teaspoon salt, (optional)
- 3 free-range eggs plus 2 egg yolks, beaten
- 2 cups 1% milk, plus more as needed
Instructions
- Gently melt the butter in a small saucepan over low heat. Add the chocolate and heat until melted. Remove from the heat.
- In a large bowl, sift together the flour, sugar, cocoa powder, and salt, if using.
☞ TESTER TIP: Questioning whether to add that pinch of salt? Seriously consider it. The salt really draws out the distinct notes of whatever chocolate you choose to use.
- Make a well in the flour mixture and then stir in the beaten eggs, then the 2 cups milk, and then the melted chocolate mixture. Pour the batter through a fine sieve, pressing on the solids with the back of a spoon. Let the batter rest at room temperature for an hour or two.
- When you’re ready to cook, heat a large nonstick skillet and rub with a little butter. Line a plate with parchment paper and place it alongside the stove.
- Add enough batter to the pan to thinly coat the surface when you tilt it from side to side. (This gets easier with practice.) Cook the crêpe for a minute on each side, using a thin spatula to carefully flip it or, if you dare, a flick of the wrist to send the crêpe into the air.
- Slide the crêpe onto the parchment-lined plate and sprinkle with more sugar.
- Continue to cook the crepes in the same fashion until all the batter is used, layering them on the plate and sprinkling each one with a pinch of sugar as you go. You may wish to swipe the pan with a touch of butter in between crêpes.
- Serve the crepes immediately.
Nutrition
Serving: 1crepe | Calories: 137kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 53mg | Fiber: 1g | Sugar: 8g