Crêpes au Chocolat, Deux Fois (Double-Chocolate Crêpes)
Crêpes are easy to make, and once you get the rhythm down, it's hard to stop. I always want to just keep going and going and going. The most important thing is not to be in too much of a hurry and to give them a good bronzage in the pan before flipping them over.
Once cooked, they can be stacked and filled with any filling you want, or simply eaten warm on their own. Crêpes are the quintessential French snack, and they're sold at stands all over Paris, often filled with a smear of Nutella (chocolate-hazelnut paste) or big chunks of melting chocolate. Either choice is good if you're one of those people like me who just can't get enough chocolate.
Heat the milk, cocoa, butter, sugar, and salt in a small saucepan until the butter is melted.
Put the eggs and flour in a blender and pour in the cocoa and milk mixture. Blend until smooth. Chill the batter for at least 1 hour.
To cook the crêpes, remove the batter from the refrigerator and let come to room temperature.
Heat a 10- to 12-inch (25- to 30-cm) nonstick skillet or crêpe pan over medium to high heat with a tiny bit of butter in it.
Once the pan is hot, wipe the butter around with a paper towel. Give the batter a good stir and pour in 1/4 cup (60 ml) of the batter. Quickly tilt the pan so the batter spreads and covers the bottom. Cook the crêpe for 45 seconds to 1 minute, until the edges are crispy, then slide a spatula under the bottom and flip it over. Sprinkle about a tablespoon of chocolate chips over the top or smear a tablespoon of Nutella over one quarter, and let cook for another minute.
Fold the crêpe into quarters (once in half, then in half again), enclosing the chocolate, and serve immediately.
Storage: These are best served hot off the griddle, like in Paris, and don't hold well, so they should be eaten right away. You can keep them warm on a baking sheet in a low oven as you cook them up, if necessary. The batter can be made in advance and refrigerated overnight.