chocolate enchiladas
3/4 cup all-purpose flour 1/4 cup plus 2 tablespoons unsweetened cocoa powder 2 tablespoons granulated sugar 1 1/4 cups milk 2 large eggs 1/2 recipe Kahlúa Cho...
Ingredients
- 3/4cupall-purpose flour
- 1/4cupplus 2 tablespoons unsweetened cocoa powder
- 2tablespoongranulated sugar
- 11/4 cups milk
- 2large eggs
- 1/2recipe kahlúa chocolate pudding
- 4ouncesemisweet chocolate, chopped
- 2tablespoonunsalted butter
Directions
- 1
Chocolate Enchiladas 3/4 cup all-purpose flour 1/4 cup plus 2 tablespoons unsweetened cocoa powder 2 tablespoons granulated sugar 1 1/4 cups
- 2
Scrape down the sides of the container and process for 10 seconds
- 3
Transfer the batter to a bowl and let rest in the refrigerate for 30 minutes
- 4
Heat a nonstick crepe pan or sauté pan over medium-high heat for 1 minute
- 5
Add 1/2 cup of the batter to the pan, tilting it so the batter coats the bottom in a thin film
- 6
Pour any excess batter back into the bowl, and cook the pancake for about 2 minutes, until the top looks set but not dry and you can lift up
- 7
Place the crepe cooked side up on a sheet of wax paper, and repeat with the remaining batter, for a total of 6 crepes
- 8
Stack the crepes between sheets of wax paper