3/4 cup milk
1/2 cup all purpose flour
2 tablespoons unsweetened cocoa powder
2 tablespoons sugar
1 teaspoon vanilla
2 tablespoons melted butter
1/8 teaspoon salt
Vegetable oil or melted butter for brushing pan
Combine all ingredients, except vegetable oil, in a food processor or blender, and process
until smooth, 15 to 30 seconds. Pour batter through a sieve into a pitcher or bowl with spout.
Heat a 6-inch crepe pan or non-stick skillet to medium high heat and brush lightly with oil or butter.
sheets of waxed paper or parchment.
1 cup whipping cream
1 cup fresh or frozen raspberries, extra for garnish
Confectionersí sugar for garnish
Lay crepe on a plate. Spoon filling in a line down the middle.
Fold one side over and tuck under the filling. Continue rolling and
rest with folded side down. Sieve a little confectionerís sugar
Courtesy of AY Magazine