crêpes with dark chocolate sauce

We’ve made this classic stripped-down version of the dessert crêpe decadent with nothing more than a drizzling of simple chocolate sauce and a dollop of whipped cream.

MAKES ABOUT 8 CRÊPES HANDS-ON TIME 15 MINUTES REFRIGERATION TIME 1 HOUR TOTAL TIME 1¼ HOURS

1 cup all-purpose flour 1 cup 2% milk 2 eggs 2 tbsp salted butter, melted and divided 1 tbsp granulated sugar 1 tsp vanilla ¼ tsp salt Dark Chocolate Sauce

⅓ cup cocoa powder, sifted ¼ cup granulated sugar 2 tbsp corn syrup or agave nectar 60 g bittersweet or semisweet chocolate (about 2 oz), finely chopped (about 3 tbsp) pinch salt whipped cream (optional) In blender, blend together flour, milk, eggs, 1 tbsp of the butter, sugar, vanilla,

Dark Chocolate Sauce

PER CRÊPE about 210 cal, 6 g pro, 8 g total fat (4 g sat. fat), 30 g carb (2 g dietary fibre, 16 g sugar), 58 mg chol, 128 mg sodium, 164 mg potassium. % RDI: 5% calcium, 13% iron, 7% vit A, 15% folate.