Ingredients

makes 8 crêpes

　　1/3 cup flour

　　1/4 cup cocoa powder

　　2 tablespoons sugar

　　Pinch of salt

　　1 teaspoon grated orange zest

　　2 eggs

　　5 tablespoons butter (2 for batter, 3 for cooking crêpes)

　　1/2 cup milk

　　1/4 cup cream

　　

Step 1

Sift together the flour, cocoa, sugar, and salt. Add the orange zest. In a medium bowl, whisk the eggs, then whisk in the flour mixture to make a paste. Melt 2 tablespoons butter in a saucepan over medium-high heat and continue cooking until it turns golden brown and has a nutty aroma. Slowly add the butter to the batter. Whisk in the milk and cream. Allow the batter to rest for approximately 1 hour. Batter will separate, so whisk it together again when you are ready to make crêpes.

　　

Step 2

Heat about 1/2 teaspoon butter in a 6–8-inch nonstick skillet (or crêpe pan) over medium heat. Swirl the pan, then ladle or pour 2 tablespoons batter into the pan. Immediately tilt and swirl the pan until the batter covers the bottom completely. Keep rolling the batter toward the outer rim of the pan so that the edges do not get too thin. When the edges begin to turn golden, flip the crêpe with a plastic spatula. Cook approximately 30 seconds more, then slide the crêpe onto a cooling rack or baking sheet. Repeat the process with the rest of the batter.

　　Cooks' Note

　　Chocolate batter will become lighter in color as it cooks, so if your crêpe begins to darken, that means it’s burning! When it comes to serving them, consider folding the crêpes into triangles (keeping them covered and warm in a low oven, if necessary) and then drizzling with your favorite chocolate sauce, or set alongside vanilla or coffee ice cream.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.