INGREDIENTS
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Chocolate Crêpe Batter
260g plain flour
60g cocoa powder
100g caster sugar
8 whole eggs
4 egg yolks
1.1L milk
120g unsalted butter, melted (warm)
Method
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Chocolate Crêpe Batter
Dry mix: Whisk flour, cocoa, and sugar together; sift.
Wet mix: In a separate bowl, whisk eggs, yolks, milk, and warm melted butter.
Combine: Gradually whisk wet into dry until smooth. Pass through a fine sieve.
Rest: Cover and refrigerate overnight (12–24 hrs).
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To Cook
Heat a large crêpe pan; lightly oil, then wipe off excess.
Pour 60–80ml batter, tilting to coat in a thin, even layer.
Cook ~1 minute until edges lift; flip and cook ~1 minute more.
Slide onto greaseproof paper dusted with caster sugar. Repeat, stacking with a light sugar sprinkle between crêpes