CREPES A LA BASTILLE
2 cups whole milk
2-1/2 Tbsp sweet butter, melted
1 oz. dark chocolate (65-75% cacao), melted
1-1/2 cups flour
1/3 cup high quality DARK cocoa
1/3 cup sugar
pinch of salt
Making the Crepes
Melt butter & chocolate together, mixing to combine and smooth out chocolate.
In large bowl, combine milk and eggs.
In separate bowl, combine dry ingredients.
Whisk together milk and eggs with dry ingredients, continue whisking incorporating butter and chocolate mixture.
Cover and refrigerate at least an hour, or overnight.
Be sure to re-whisk batter before cooking the crepes.
Cooking the Crepes
Butter a hot frying pan (small or medium) or crepe pan, then wipe out excess butter with paper towel so it is sort of dry.
Pour in small amount of crepe batter and tilt pan as needed so batter spreads and covers bottom of pan. As edges begin to turn up, flip crepe with spatula for few seconds to cook other side.
1/3 cup heavy cream
2 Tbsp honey
3 ounces Dark chocolate (65-75% cacao), chopped
Combine cream and honey in a small saucepan over medium heat. Cook 3 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil).
Remove from heat. Stir in chocolate until smooth.
Fill Crepes with Dark Chocolate Ice Cream or Chocolate Ganache and Drizzle with Chocolate Sauce.