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Crepes: Chocolate Crepes with Jam

Source of Recipe

Williams Sonoma


List of Ingredients

2 cups milk
2 eggs
3 tablespoons unsalted butter, melted
1 1/2 cups flour
1/3 cup Dutch process unsweetened cooca
1/3 cup sugar
1/2 teaspoon salt
1 cup raspberry jam, or as needed
whipped cream for serving


Recipe

In a blender, combine the milk, eggs, butter, flour, cocoa powder, sugar and salt, and blend until smooth and lump-free, about 30 seconds. Alternately, combine the ingredients in a bowl and whisk vigorously until smooth and lump-free. Let the batter stand at least 30 minutes or as long as overnight before making crepes. Refrigerate the batter if letting it stand longer than 1 hour.

Preheat an electric crepe maker and make crepes according to the manufacturerís instructions. The batter should make about 8 large crepes. Alternately, heat a 9-inch steel crepe pan over medium-low heat. Coat the pan lightly with melted butter, wiping out any excess. Pour about 1/4 cup of the batter into the pan, then tilt the pan and rotate it in a circular motion to spread the batter evenly over the surface. Cook the crepe until golden underneath, about 1 minute. Flip the crepe over and cook 1 minute more. Transfer the crepe to a plate and repeat with the remaining batter to make about 16 crepes.

To assemble, lay a crepe flat, spoon 1 to 2 Tbs. of the jam into the center and fold the crepe into a triangle. Repeat with the remaining crepes and jam. Serve crepes with a dollop of whipped cream and garnish with raspberries. Serves 8.