Strawberry Cheesecake Chocolate Crepes Recipe

Add the 1 1/2 cup all-purpose flour, 1/4 cup cocoa powder, 2 tbsp granulated sugar, 1/8 tsp kosher salt, and 3 eggs to a food processor or blender. Process until just combined.

With the processor running, slowly pour in the 1 1/4 cup milk and 1/4 cup water. Continue to blend until the batter is smooth. Finally, add the 4 tbsp melted unsalted butter and 1/2 tsp vanilla extract, pulsing to incorporate. Set the batter aside while you heat your pan.

Heat a crepe pan or an 8-inch to 10-inch omelet pan over medium heat. Once hot, pour about 1/4 cup of batter into the center of the pan, then quickly swirl the pan to spread the batter evenly and thinly across the bottom.

Cook the crepe for 2 to 3 minutes, until the bottom is a light brown and the edges look completely set. Carefully flip the crepe over and cook for an additional 1 minute on the second side. Transfer the cooked crepe to a serving platter and repeat with the remaining batter.