- Milk - Flour - Eggs - Unsweetened cocoa powder - Vanilla extract - Salt - Sugar - optional - Melted butter - optional
In a large bowl, combine the flour, cocoa powder, granulated sugar and salt.
Make a hollow in the center and add the eggs, previously beaten with the vanilla extract. Then drizzle in the milk.
Beat with a hand whisk while continuing to drizzle in the milk, until the mixture is liquid and lump-free.
Leave the crepe batter to rest in the fridge or at room temperature for 30 minutes to 1 hour. It's not absolutely necessary, but it makes the crepe more flavorful.
Heat a crêpe pan lightly greased with butter, then place a ladleful of batter on top and make circular movements with the pan to spread it into a thin layer. Cook for about 2 minutes on each side.
Enjoy hot chocolate crepes with the filling of your choice, such as : -Nutella, peanut butter, jam, compote. - Fresh fruit, strawberries, raspberries, berries, apples - Vanilla ice cream.
This classic French crepe recipe is the best part of my French culture and childhood. Light and fluffy, they are delicious with all kinds of fillings.