¾ cup milk
¾ cup unbleached all-purpose flour
2 Tablespoons unsweetened Dutch process cocoa powder
2 Tablespoons granulated sugar
½ teaspoon vanilla
¼ teaspoon salt
Melted butter, for brushing the pan
- Combine all wet ingredients first, then add the flour, salt and other dry ingredients. Whisk until smooth. (TIP: Combine ingredients in a blender.)
- Strain the batter, to remove any lumps, into a quart size measuring cup with a spout and let the batter rest at room temperature for 30 minutes.
- Turn on the crepe maker and adjust level to 3 through 5. Melt the butter and use a pastry brush to put a coating to the cooking plate before pouring and cooking. Pour batter onto crepe maker and spread batter around the surface evenly. Cook for 3-5 minutes on each side.
- Transfer the crepe to a cooling rack. Proceed with the remaining batter. Once cool, stack the crepes between sheets of waxed paper.