Chocolate Crepes
February 29, 2012
I wanted to make a soufflé recipe given that yesterday, February 28, was National Chocolate Soufflé Day, but I remembered I have already given you an easy soufflé recipe before. To refresh your mind, a soufflé is a baked cake with a light and airy texture which is basically composed of egg yolks and whipped egg whites along with other basic ingredients.
I'll give you a crepe recipe instead. A crêpe or crepe refers to a thin kind of pancake which is basically composed of wheat flour. Its name is derived from a French word which means "curled". It may have originated in Brittany but it is widely popular in France.
Crepes can be eaten for lunch or dinner when they contain ham, eggs, cheese, and other meat products. When they are served sweet, just like this chocolaty recipe, it can be part of your breakfast. It's best for dessert though!
Today is February 29 and this day happens only once in every 4 years, so make it as special as you can. You can make this recipe and add it to your leap day happenings!
| Chocolate Crepes • 1/2 cup flour • 1 tablespoon cocoa powder • 2 teaspoons sugar • Dash salt • 3/4 cup milk • 1/4 teaspoon almond extract • 1 egg • 2 teaspoons melted butter Stir together dry ingredients. Blend in milk. Add almond extract, egg, and melted butter. Blend until smooth. Refrigerate batter 3 or more hours. Lightly coat the bottom of a small frying pan with oil. When the pan is hot, pour a couple tablespoons of batter into the pan, tilting to coat the bottom. Flip over once. Remove from pan and let cool. (Crepes can be frozen by layering individually between sheets of waxed paper.) |
Enjoy and have a happy leap day!
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