Chocolate Crepesdesserts 4 eggs 1 cup milk 1 cup water 1 7/8 cup all-purpose flour 2 tablespoon cocoa 4 tablespoon cooking oil 1 teaspoon granulated sugar 1/4 teaspoon salt Beat eggs in large bowl until frothy. Add rest of ingredients. Beat smooth. Cover and store in refrigerator overnight or at least a few hours. Add milk before cooking if too thick. Pour 2 tbsp. in greased hot cr=EApe pan. Tip pan to swirl batter all over pan bottom. Remove when underside is lightly browned. Stack with waxed paper between each cr=EApe. Secure in plastic bag to store in freezer. Use as needed. Source: Company's Coming Desserts - Jean Par=E9 |
