- 2 cups milk
- 1½ cups flour
- ½ cup cocoa powder
- 6 T. powdered sugar
- 2 large eggs
- ½ tsp. vanilla
- ¼ salt
- butter for the pan
- Whisk all the ingredients in a bowl, vigorously until the batter is completely smooth.
- Melt a little butter in the pan, over medium high heat.
- Ladle a scoop of batter into the hot pan, swirling it around to coat the bottom of the pan.
- If the batter goes up the sides a little, that's ok.
- Cook for about a minute until the sides become loosened from the pan.
- Using a spatula, flip one side of the crepe over the spatula, then gently flip it.
- Cook for about another 45-60 seconds.
- Slide the crepes onto a plate in a pile.
- Repeat with the butter before ladling a scoop of the batter for each crepe.
Have you ever had crepes? When I was eleven or so, my mom would take me to a restaurant in Torrance called The Magic Pan. That’s all they did was crepes. I remember having a savory crepe filled with chicken in a creamy cheese sauce with broccoli, for dinner. Dessert was amazing. I remember eating a chocolate crepe wrapped around a perfect “bar” of vanilla ice-cream, topped with chocolate whipped cream and drizzled with chocolate sauce. Basically the stuff dreams are made of. Well the other morning I invited my dear friend Cindy over for breakfast and I wanted to make it special. We haven’t seen each other in a while (she’s been cruising around Mexico, swimming with dolphins, climbing Mayan ruins and flying in tin can airplanes bound for exotic adventures. I blog. That’s my exciting life.) and we needed a bit of girl time to catch up. So breakfast had to be fab. Fabby. Fabulous. Fabulosity. Chocolate crepes with flambéed bananas foster sounded like the best thing. So here we go . . .
Now get the rest of your ingredients. It looks like I drank the rum and then threw all the stuff on the counter and grabbed my camera. No care taken whatsoever in the placement of these lovely ingredients. Hey! I was expecting company and I was in a hurry, ok?! Jeez!
Now put in the bananas.
Now while putting in about 1/4 tsp. cinnamon, take a blurry picture. See, pride goes before the fall!
Then add about 1/2 cup of rum. If you’re bad you’ll add more. What do you think I am?
Take your long lighter and light it close to the bananas. A gentle flame will explode off the bananas (just kidding). Gently stir until the flame goes out. Now the alcohol is all burned out of the pan and you’re left with a lovely rum flavor. YUMMY! Nummers! NUMYUMMY!
Take a crepe spatula, or a long frosting spatula, and turn the crepe over on it, then . . .