Chocolate Crepes

Chocolate Crepes

Ingredients:
1 1/4 cups all-purpose flour
3 tbsp. cocoa
2 tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 cups milk
2 tbsp. butter or margarine, melted
1/2 tsp. vanilla
2 eggs

Directions:
Mix flour, cocoa, sugar, baking powder and salt. Stir in remaining ingredients.
Beat until smooth.
Generously butter, or use non–stick skillet and heat over medium heat. Pour
scant 1/4 cup of batter into skillet. Rotate skillet until very thin film covers bottom. Cook
briefly until surface begins to dry. Loosen with spatula and flip. Cook other side.
Remove and stack crepes with wax paper between. Keep covered until used.
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
Variation: add 1 tsp. finely grated orange rind to mixture.
Crepes can be frozen or made into...
Decorative Chocolate Crepe Cups
Place each crepe on 8–inch square of heavy-duty aluminium foil. Trim foil to
make circles the same size as the crepe. Shape foil and crepe together to form cup
by turning up 2–inch edge and form wavey flutes. Place on ungreased baking sheet
and bake at 350F until crisp (about 15 minutes). Cool and remove foil. Use as
decorative and edible cup or bowl for mousse.
Variation: before removing outer foil, brush with melted chocolate (see
Decorative Chocolate Mousse Cups recipe above) and chill.
Chocolate Poppyseed Pastries
Cream Cheese Pastry Dough: