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A sesationally sweet treat rolled up on the plate from the kitchens of  nosphaer

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Hello, everyone!

This is my fairly simple, yet rather enjoyable recipe for some lovely crêpes that make a lovely canvas for your favorite rich custard, due to their bittersweet flavor. The batter is very basic and can be stored in an airtight container for the home cook to make small servings over the course of a week!

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YIELD = 6-8 Crêpes

Ingredients:

Crêpe Batter
- 2 Large Eggs, Beaten
- 1/3 C. (120 ml) Water
- 1/2 to 3/4 C. (120 ml) Nonfat Milk
- 1C. All-Purpose Flour(strong/bread flour won't ruin these, but cake flour is risky)
- Pinch of Salt (>1/8 tsp.)
- 2-3TBSP Honey (wildflower was used here)
- 3tsp. Vanilla Extract
- 2tsp. Almond Extract
- 3TBSP Unsweetened Cocoa Powder

Filling/Topping
- ~1C. Custard/Pudding of Choice (Homemade rich egg custard was used here. Try banana, or vanilla. You may PM Nosphaer for custard recipe)
- Chocolate Syrup (pictured as a drizzle)


Procedures:

In a rather medium-sized mixing bowl, combine the eggs, milk and water thoroughly by mixing. Sift the flour into this mixture slowly, whisking/mixing it rapidly and constantly until integrated evenly.

(whether you use a whip, fork, or electric mixer, a sifter is essential for keeping lumps out of your batter. If unavailable, a completely dry sieve can be implemented for the task)

Stir in the salt, flavor extracts, and honey. Add in the cocoa powder by stirring rapidly and slowly introducing the powder to the batter. As with the flour, caution should be taken to avoid creating lumps. The goal texture is significantly thinner than pancake batter ... not too watery, but just barely coating the back of a spoon.

(less cocoa powder means less chocolate flavor and lighter coloration in the crêpes. The adverse use of the powder has the adverse effects)

In a 6-8" nonstick pan, (grease the pan with a very light spray, if not nonstick) bring heat up to "medium-high", which is generally "7" on a "1-9" setting burner.

Pour just over one quarter cup of batter in the center of the pan, for a 7.5 inch crepe. Tilt the pan gently in a circular motion to spread the batter evenly. Maintain this moton over the burner until the batter sets and ceases to run.

Heat the crêpe until the edges just start to curl up slightly and discolor. If the bottom of the crêpe slides losely and is speckled with light discoloration, it's time to flip it, with or without a spatula, and cook it for another 15 to 20 seconds for a tender exterior.

(as with omelettes, many chefs would argue that the cook needs only to flip the crêpe once, before plating, as the more browned or burnt side usually is the bottom, and is not always as presentable. As for the spatula, never touch metal utensils to a good nonstick pan. Use a rubber spatula, unless doing this on a griddle.)

Plate your crepe, while spooning 1 to 2 tabespoons of custard into it. Fold twice, by thirds for an authentic look, always with the seam-side down. Top with raspberries, light whipped cream, mint leaves, or, of course, a storebought chocolate syrup.

The batter can be kept safely in the refrigerator, if sealed. Use within 3 days, at best. Discard within a week.

Enjoy, and feel free to inquire of anything of the recipe!

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Allergy warning – recipe contains tree nut, dairy & egg products