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Crepes
Recipe courtesy Paula Deen, 2007

Ingredients
3 eggs, large
1 1/3 cups milk
3/4 cup all-purpose flour
6 tablespoons butter, melted, plus more for pan
2 tablespoons cocoa powder
Pinch salt

Directions
Various toppings: whipped cream, chocolate sauce, jams, powdered sugar,
etc.

In a medium mixing bowl, whisk the eggs. Add remaining ingredients and whisk vigorously until
combined, small lumps are ok. Set batter aside to rest for 20 minutes.

Heat an 8-inch nonstick saute pan over medium heat. Lightly brush the pan with melted butter. Pour

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

1/4 cup batter into the hot pan, twirling the pan so the batter spreads out evenly into a very thin
layer. Cook about 30 seconds until the crepe comes away from the sides of the pan. Gently flip the
crepe over with your fingers or the help of a rubber spatula and continue cooking another few
seconds. Transfer to a plate and repeat cooking crepes until all the batter is used.

Now the crepes can be filled and topped to your liking. Try whipped cream, chocolate sauce, hazelnut
spread, butter, jam, caramel sauce, powdered sugar, peanut butter, fresh fruit etc.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved