Chocolate Dessert Crepe Batter
|Flour||1 Cup (16 tbs)|
|Buttermilk/Add 1 tablespoon lemon juice to 1 1/4 cups regular milk)||1 1⁄4 Cup (20 tbs)|
|Melted butter||2 Tablespoon, cooled|
Mixer or whisk method: Beat eggs in medium mixing bowl.
Add flour, sugar, and cocoa alternately with buttermilk, beating until smooth.
Beat in melted butter.
Blender or food-processor method: Combine ingredients in container; blend about 1 minute.
Scrape down sides with rubber spatula; blend 15 seconds or until smooth.
Refrigerate batter at least 1 hour before use.