2/3 cup 1% milk
1/3 cup all-purpose flour
2 tbsp cocoa powder
1 tbsp butter, melted
1 tsp granulated sugar
1 tsp chocolate liqueur
Heat an 8-in. non-stick frying pan over medium-high.
Whisk eggs in a medium bowl. Whisk in milk, flour, cocoa, butter, sugar and chocolate liqueur until no lumps remain.
Pour 1/2 cup batter into the centre of the hot pan. Lift pan from burner. Quickly tilt to very thinly cover bottom. Return pan to burner and cook until top is set and edges begin to turn golden, about 30 sec. Loosen with a spatula and flip. Continue cooking 30 sec more. Transfer crepe to a plate. Cover with kitchen towel to keep warm. Repeat with remaining batter.
Stack three chocolate crepes and roll into a log. Slice into 1/3-in.-wide strips. Toss with whipped cream and toasted nuts. Serve immediately.
Crepes keep well in a warm (low-temp) oven, covered until ready to serve. Or cool and layer with wax paper and refrigerate up to 2 days.
Check out our homemade crepes recipe for more ideas and variations on how to use this French classic at home.