Easy Chocolate Crepes

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Thin, tender chocolate crepes with a subtle cocoa flavor, perfect for breakfast, brunch, or dessert, customizable with various fillings and toppings.

4 large eggs

1 cup cold milk

¾ cup cold water

1½ cups all-purpose flour

¼ cup unsweetened cocoa powder

3 tablespoons granulated sugar

¼ teaspoon salt

1 teaspoon vanilla extract

3 tablespoons salted butter, melted

In a blender, combine the eggs, milk, water, flour, cocoa powder, sugar, salt, and vanilla extract. Blend until smooth.
Add the melted butter to the batter and blend again for a few seconds.
Let the batter rest for 15 minutes to allow the bubbles to settle.
Preheat a crepe pan or nonstick skillet over medium heat. Lightly grease with butter or cooking spray.
Pour approximately ⅓ cup of batter into the pan, swirling to evenly coat the bottom.
Cook for about 1 minute until the surface appears dry, then flip and cook for an additional 15–30 seconds.
Transfer the cooked crepe to a plate and cover with a damp towel to keep warm.
Repeat with the remaining batter, stacking the crepes as you go.
Serve warm with your choice of fillings and toppings.

Store leftover crepes in an airtight container in the refrigerator for up to 3–4 days.
Reheat crepes in a skillet over low heat for about 30 seconds per side or in a 350°F oven for 5–10 minutes.
For dairy-free, substitute milk with plant-based milk and use dairy-free butter.
Can freeze crepes for up to 2 months with parchment paper between layers.
To make crepes thinner, use just enough batter to coat the pan and swirl quickly.
Chocolate chips can be folded into the batter for added texture.

Find it online: https://bitezly.com/easy-chocolate-crepes/