• ⅓ cup very hot water (80ml) • 3 Tablespoons natural cocoa powder • 1 cup all-purpose flour (125g) • 3 Tablespoons granulated sugar • ½ teaspoon table salt • 1 cup milk (I use whole milk) (236ml) • 2 large eggs • 2 Tablespoons unsalted butter melted • ¾ teaspoon vanilla extract • Cooking oil or spray or melted butter for cooking

Whisk together hot water and cocoa powder until completely combined.

Whisk together flour, sugar, and salt in a large bowl and make a well in the center of the bowl.

Add water/cocoa mixture, about half of the milk, eggs, butter, and vanilla extract and whisk together until smooth and combined.

Gradually whisk in remaining milk until you have a completely smooth and well-combined batter. Cover and rest the batter in the refrigerator for 30-60 minutes.

Place a nonstick skillet over medium-heat and lightly brush the surface of the pan with cooking oil. Allow the pan to warm up for several minutes. 

Lift the pan from the heat and our approximately ¼ cup of batter into the pan. Tilt and swirl the pan to form a thin circle and return to the heat.

Cook until crepe begins to appear dry and the edges have set, then flip with a spatula or crepe turner. Cook on the other side until cooked through, then remove from heat.

Repeat with remaining batter, lightly brushing pan with oil between crepes.

Cook until crepe begins to appear dry and the edges have set, then flip with a spatula or crepe turner. Cook on the other side until cooked through, then remove from heat. Add to stack. 

Crepes can be served either warm or chilled. I like to fold mine and serve with fresh berries! Enjoy!