Ingredients
6
6 servings
- •12 large eggs
- •4 cups whole milk
- •1 cup water
- •⅔ cup butter, melted
- •2 ½ cups all-purpose flour
- •6 tablespoons sugar
- •1 teaspoon vanilla
- •⅓ cup dark chocolate powder
- •whipped topping, to taste
- •powdered sugar, for topping
Instructions
- Have all ingredients at room temperature. Whisk together eggs, milk, and water.
- Add butter, vanilla, and sugar. Sift in flour. Whisk until no clumps remain.
- Strain the crepe batter into two bowls: one for the vanilla crepes, the other for chocolate crepes.
- Sift cocoa powder into one bowl and whisk together.
- Preheat an eight-inch pan over medium heat. Pour ¼ (60ml) cup of batter into the pan, swirl until you have an even crepe.
- Flip after one minute and continue to cook for an additional 30 seconds. Stack crepes and cool to room temp.
- Layer crepes, spreading a thin layer of whipped topping between each layer.
- Dust with powdered sugar. Chill if not serving immediately.
- Enjoy!
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