Chocolate Crêpes batter

3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
3 large eggs, beaten
1 cup whole milk
2 tablespoons sugar
Pinch salt
2 tablespoons melted unsalted butter

Whisk together the flour, cocoa powder, eggs, milk, sugar, salt and 1 1/2 tablespoons of the butter in a medium bowl to form a smooth batter the thickness of heavy cream. Cover and refrigerate for at least 1 hour or overnight.

Heat a crepe pan or small heavy nonstick skillet over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 3 tablespoons crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds.
Transfer to a plate and cover loosely to keep warm. Repeat with remaining batter. (The crepes can be made up to 3 days in advance and refrigerated in an airtight container with layers of waxed paper separating them. The crepes also can be frozen, tightly wrapped, for up to 1 month. Defrost before using.

Yield: about 12 crepes