Crepes
From Martha’s Food Everyday magazine
1 c all purpose flour
1 T sugar
1/4 t coarse salt
1 1/2 c whole milk
4 large eggs
3 T unsalted butter, melted
Puree about 30 seconds, until smooth with bubbles on top.
Let rest 15 minutes.
Pour 1/3 cup in heated, lightly buttered 12″ skillet on medium. Cook 2-3 minutes until golden brown then loosen edges with spatula and use fingertips to quickly flip and cook about a minute more.
Repeat then fill with stuff.
Recipe says it makes 9 crepes but I ended up with a dozen.
Chocolate sauce
I kind of winged this so measurements are approximate.
Whisk 1 cup water with 1/4 cup each unsweetened chocolate baking powder and sugar. Put over low heat and add 2 T unsalted butter and a sprinkling of coarse salt. Check taste when butter’s stirred in and add chocolate/sugar accordingly. Stir often and cook til it’s saucy enough.
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