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Crespelle di Cioccolatto
1 cup Cake Flour
½ cup very cold Water
½ cup cold Milk
2 whole Eggs
2 Egg Yolks
3 ½ tablespoons melted, clarified, unsalted Butter*
2 Tablespoons Sugar
1/8 teaspoon Salt
2 Tablespoons Cocoa powder
1 teaspoon butter to season the pan
Grated chocolate or chocolate curls for garnish
Yield 6-8 Crespelle
Sift flour into a mixing bowl. Add milk and then water, blending or whisking constantly to avoid lumps.
Blend or whisk in eggs, melted butter, sugar and salt.
Refrigerate for at least 30 minutes. (longer is fine)
In a 10-inch non-stick sauté pan season the pan with 1 teaspoon of clarified butter.
For each crepe, ladle a scant ¼ cup of batter (less, if using an 8 inch pan) into the center of your pan. Tilt the pan in all directions so the batter forms a thin circle in the pan. In about 30 -45 seconds your crepe will be lightly browned.
Shake the pan to loosen your crepe. Turn it over with tongs, a heat-resustant spatula, or a fork. Cook the second side until dry and remove from pan (do not over brown). Stack crepes on top of each other as you cook to keep them warm. (If you are not serving right away, place a piece of waxed paper between each crepe.)
To clarify butter, heat it over low heat until the solids separate from the liquid butter. Carefully spoon or pour the solids off, retaining the clarified liquid butter. Dispose of the solids.
Like pancakes, until you have a perfectly oiled pan - sometimes it is wise to throw the first crepe away.
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