Chocolate Breakfast Crepe  Crepes  631 reads

Chocolate Breakfast Crepe
2/3 cup flour
1/3 cup sugar
1 teaspoon unsweetened chocolate powder
1 egg
1 egg white
1/4 cup vegetable oil
1/4 cup skim milk

Mix all dry ingredients together in a mixing bowl. Add all liquid ingredients and stir until batter is smooth and creamy. Let batter rest in the refrigerator until the air is settled, about 2 hours. When ready to prepare crepes, heat crepe pan over medium heat and pour 1/3 to 1/4 cup of the batter into hot pan. Rotate pan until batter is cooked through and then turn to cook the other side. When done remove from pan and let cool on a rack. Store until ready to serve. May be made one to two days ahead of time.

Fill with seasonal fresh fruits, sorbet, and garnish with flowers from the garden!
Rating 3.05/5
Rating: 3.1/5 (93 votes)
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