Description
A crepe with a holiday flare that can be enjoyed all year round.
Ingredients
- 1-¾ cup Milk
- 1 cup All-purpose Flour
- 1 whole Egg
- 2 Tablespoons Dark Molasses
- 1 Tablespoon Vegetable Oil
- ¼ teaspoons Baking Powder
- 2 teaspoons Sugar
- ¼ teaspoons Ground Ginger
- ¼ teaspoons Ground Cinnamon
- ¼ teaspoons Ground Cloves
- ¼ cups Unsweetened Cocoa
Preparation
In a bowl with a stand or hand mixer, mix to combine all ingredients. Blend until smooth.
Heat a nonstick skillet with flared sides over medium-high heat. Remove from heat.
Pour 1/4 cup of the batter into the skillet; lift and tilt the skillet to spread batter evenly across bottom of skillet. Return skillet to heat. Cook about 1 minute or until light brown.
Flip crepe with a spatula and cook the other side for about 30 seconds. Remove crepe from pan and place on a warm plate and cover to keep warm.
Repeat with remaining batter.
Top crepes with your favorite syrup and enjoy!
