For the Crepes
Using a hand blender, combine all ingredients except cocoa and mix very well until very smooth and no lumps are left Refrigerate for one hour to set. The mixture will be on the runny side, but it’s perfectly fine.
Remove 3/4 cup of the batter and place in a separate bowl. Add the one tablespoon cocoa and mix well. Transfer into a squeeze bottle.
Grease a medium-sized frying pan (I used cooking spray) and heat the pan on medium heat.
Start by making the chocolate pattern with the batter in the squeeze bottle (starting from center of the pan and going around snake style). Wait about 20 seconds for it to cook, then immediately add 1/4 cup of the white crepe batter over it and evenly spread in the pan.
Flip it to the other side once the edges begin to dry and fry for another 30 seconds, then remove to a plate.
Repeat the process until your batter is used up.









Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion2 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
Sounds delicious! Can I make the crepes in advance and freeze them? And do you fry them or eat them as is?
Yes! Stack cooled crepes with wax/parchment paper between each layer. In this recipe, it does not say to fry them, but you definitely can if you'd prefer.
is the end of this recipe missing??