Sumptuous Chocolate Crepes - flour

Method

• Sift together the flour, cocoa, sugar, and salt.
• Add the orange zest.
• In a medium bowl, whisk the eggs, then whisk in the flour mixture to make a paste.
• Melt 2 tablespoons butter in a saucepan over medium-high heat and continue cooking until it turns golden brown and has a nutty aroma.
• Slowly add the butter to the batter.
• Whisk in the milk and cream.
• Allow the batter to rest for approximately 1 hour.
• Batter will separate, so whisk it together again when you are ready to make crepes.
• Heat about 1/2 teaspoon butter in a 68-inch nonstick skillet (or crepe pan) over medium heat.
• Swirl the pan, then ladle or pour 2 tablespoons batter into the pan.
• Immediately tilt and swirl the pan until the batter covers the bottom completely.
• Keep rolling the batter toward the outer rim of the pan so that the edges do not get too thin.
• When the edges begin to turn golden, flip the crepe with a plastic spatula.
• Cook approximately 30 seconds more, then slide the crepe onto a cooling rack or baking sheet.
• Repeat the process with the rest of the batter.