The combination of aromatic spices of classic gingerbread and addition of cocoa, Ancho chile powder and hot paprika warms up basic crepes. They can be whipped up quickly and filled with just about any dessert food. To make a rich dessert, layer a few berries or fruit, homemade whipped cream or ice cream. I made white and bittersweet chocolate sauces just by melting the chocolates with orange juice, which was accumulated after I segmented and squeezed two large oranges. Enjoy! —Kukla
Makes 14 (10-inches) crepes
• 1 1/4 cups all-purpose flour
• 1 tablespoon Ancho chile powder
• 1/4 teaspoon hot paprika
1 heaping tablespoon best quality cocoa powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon dried ginger
• 1/8 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1 cup milk
• 2 tablespoons butter, melted
• 3 eggs, lightly beaten
• 2 teaspoons molasses
• 1 teaspoon pure vanilla extract
• 1 cup seltzer water
In This Recipe
To make the crepes: in a mixing bowl whisk all dry ingredients except cocoa powder, until combined. In a measuring cup combine milk and butter and warm in the microwave until butter is melted; then add to the dry ingredients. Add eggs, molasses and vanilla extract; sift the cocoa powder on top.
Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 2 hours before making into crepes. Stir in the seltzer water at the last moment, just before cooking the pancakes.
Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons or a small ladel of batter to the pan and swirl until the bottom of the pan is covered with batter.
Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.