Chocolate Week: Chocolate Crepes

Hi everyone!  Remember me?  The one who hasn't written since November?  Sorry about that.  To make up for it, I'm giving you chocolate.  A whole week of it.  In the form of a week's worth of recipes that use chocolate in them.  Doesn't that sound nice for the week leading up to Valentine's day?  So to start with, here's today's recipe, Chocolate Crepes:

Mmm.  So good.  These are perfect if you're looking for a slightly unusual dessert (or a fancy-schmancy breakfast).  For regular crepes, leave out the cocoa powder and decrease the sugar to 1 tablespoon.  To really send these over-the-top, whip up some creamy crepe filling to go with them.  Enjoy!

Chocolate Crepes
Printable version

1 1/2 cups flour
4 tablespoons cocoa powder
2 1/2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoons butter, melted
1/2 teaspoon vanilla
2 large eggs
Powdered sugar, if desired

In a medium bowl, whisk together flour, cocoa, sugar, baking powder, and salt.  Stir in milk, melted butter, vanilla, and eggs.  Beat with a hand mixer until smooth.

Lightly butter a small skillet (I use an 8-inch) or crepe pan.  Heat over medium heat until butter becomes bubbly.

For each crepe, pour slightly less than 1/4 cup of batter into skillet.  Immediately rotate skillet around until a thin layer of batter covers the bottom.  Cook until the top looks dry.  Run a wide spatula around edge to loosen; turn and cook on the other side until light brown.  Repeat with remaining batter, re-buttering skillet as needed.

Stack cooked crepes with waxed paper between each.  Keep covered.  Fill with berries, whipped cream, jelly or jam, or whatever strikes your fancy.  Sprinkle with powdered sugar if desired.