Description
Make thin, lacy crepes arranged in a spiderweb pattern.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons melted butter, plus more for the pan
- 2 tablespoons cocoa powder (for dark batter)
- 1 teaspoon powdered sugar (for dusting)
Instructions
- Whisk together flour and salt in a bowl.
- In a separate bowl, whisk eggs, milk, and water until combined.
- Gradually add the wet ingredients to the dry ingredients, whisking until smooth.
- Stir in the melted butter. Let the batter rest for 30 minutes.
- Divide the batter in half. Mix the cocoa powder into one half to create dark batter.
- Heat a non-stick crepe pan over medium heat. Lightly brush with butter.
- Pour about 1/4 cup of the light batter into the pan. Immediately drizzle thin lines of the dark batter over the light batter in a circular or web pattern before the batter sets.
- Cook for 1-2 minutes until the edges are brown. Flip and cook the other side for about 30 seconds.
- Slide the crepe onto a plate. Repeat with remaining batter.
- Dust the finished crepes lightly with powdered sugar before serving.
Notes
- For a thinner dark batter, add a teaspoon of water to the cocoa batter.
- Use a squeeze bottle for precise dark batter lines.
- Prep Time: 30 min
- Cook Time: 20 min
- Category: Dessert
- Method: Pan Frying
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 120
- Sugar: 3
- Sodium: 110
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 1
- Protein: 4
- Cholesterol: 45
Keywords: crepes, spiderweb, chocolate, dessert, breakfast, thin pancakes