Chocolate Crêpes with Ice Cream and Fudge Sauce

Instructions

Make the Chocolate Crêpe Batter:

1. In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt until evenly combined and lump-free.
2. In another bowl, beat the eggs until smooth. Whisk in the milk, melted butter, and vanilla extract until fully blended.
3. Gradually add the wet mixture into the dry ingredients, whisking continuously to form a smooth, thin batter with no lumps. A few small bubbles are fine. If the batter seems too thick, add a tablespoon or two of milk to loosen it slightly.
4. Let the batter rest for 15–30 minutes at room temperature. This step allows the flour to hydrate and helps the crêpes become more tender and flexible during cooking.

Cook the Crêpes:

5. Heat a nonstick skillet or crêpe pan over medium heat. Lightly grease with butter and swirl to coat the surface evenly.
6. Pour in approximately ¼ cup of batter and quickly tilt or swirl the pan to form a thin, even layer that covers the bottom. Work fast to prevent clumping or uneven thickness.
7. Cook for 1–2 minutes, or until the surface looks dry and edges start to lift. Flip with a thin spatula and cook the second side for about 30–60 seconds more until lightly browned.
8. Transfer the cooked crêpe to a plate and repeat with the remaining batter, stacking the crêpes with parchment or paper towels between each to prevent sticking.

Assemble the Crêpes