I don’t have much of a sweet tooth, but crepes are one of my weak spots. (And doughnuts, especially the ones that rhyme with Drispy Dreme.)
But back to crepes. They’re easier to make that it appears, as long as your batter is sufficiently thin. If you find yourself producing pancake-like creations on your first couple of tries, add a bit of water to thin the batter and proceed.
These make an indulgent breakfast and are endlessly adaptable. (Nutella! Bananas! Whipped cream!)
4 ounces dark chocolate, chopped
1 teaspoon salt
3/4 cup heavy cream
2 teaspoons butter, room temperature, plus 3 tablespoons butter, melted
4 eggs, room temperature
2 1/2 cups milk
2/3 cup sugar
1 teaspoon vanilla extract
2 1/3 cups flour
1. Make the dark chocolate sauce: Heat cream in a small saucepan until steaming (do not bring to a boil) and turn off heat. Immediately add chocolate and 1/2 teaspoon salt. Let sit until chocolate is melted, about 5 minutes. Add 2 teaspoons butter and whisk until butter incorporated and mixture is smooth. Set aside and keep warm.
2. Blend eggs, milk, sugar, and vanilla in a blender until frothy. Add flour and remaining 1/2 teaspoon salt and blend just to combine. Cover batter and chill 1 hour.
3. Heat a medium nonstick skillet over medium-high, then brush with butter. Ladle 1/4 cup batter into skillet and swirl to evenly coat bottom. Cook crepe until bubbles form on surface and edges are golden and crisp, about 2 minutes. Slide a spatula underneath crepe to loosen and carefully flip. Cook on the other side until a few brown spots appear, about 1 minute, then transfer to a plate. Repeat with remaining butter and batter.
4. Serve crepes with dark chocolate sauce.