Title: Chocolate Crepes
Categories: Dessert
Yield: 24 Crepes

4		Eggs
1	c	Milk
1	c	Water
1 7/8	c	All-purpose flour
2	tb	Cocoa
4	tb	Cooking oil
1	ts	Granulated sugar
1/4	ts	Salt

Beat eggs in large bowl until frothy. Add rest of ingredients. Beat smooth. Cover and store in refrigerator overnight or at least a few hours. Add milk before cooking if too thick. Pour 2 tbsp. in greased hot cr=EApe pan. Tip pan to swirl batter all over pan bottom. Remove when underside is lightly browned. Stack with waxed paper between each cr=EApe. Secure in plastic bag to store in freezer. Use as needed.

Source: Company's Coming Desserts - Jean Par=E9

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