Chocolate Crepes

From Caytee Wankier

2 eggs, beaten

1 1/2 cups milk

3/4 cup + 1 Tbsp flour

1/4 cup unsweetened cocoa

1/4 cup granulated sugar

1 Tbsp Butter, melted

1/2 tsp almond extract

Stir together flour and cocoa, mixing well. Set aside. Whisk together eggs, milk, sugar butter, and almond extract. Add flour mixture to egg mixture, whisking until smooth.

Pre-heat pan over medium heat, when hot, pour in about 3 tbsp batter. Swirl to evenly coat pan. Cook until crepe has a dull finish. Carefully loosen edges then remove to a plate lined with paper towels. Repeat. And cool.

Makes 18-20 crepes