Chocolate Crepes with Creme Fraiche

⅔ cup all-purpose flour

1 tablespoon cocoa powder (Dutch processed is recommended)

1 tablespoon sugar

¼ teaspoon salt

2 eggs

⅔ cup milk

½ teaspoon pure vanilla extract

3-4 tablespoons butter, melted (plus additional for cooking crepes)

⅔ cup chocolate hazelnut spread

½ cup creme fraiche

Generous shaving fresh nutmeg

Whisk flour, cocoa, sugar and salt in a medium mixing bowl. Whisk in eggs, half the milk and vanilla to form a paste. Whisk in remaining milk. Pour batter through a fine mesh strainer into another mixing bowl. Stir in melted butter. Cover bowl and chill in refrigerator at least 1 hour. Heat crepe pan (or 8-inch non-stick skillet) over medium heat. Brush pan with small amount of melted butter. Stir batter. Ladle 3 to 4 tablespoons of batter into the pan; enough to form a thin layer. Quickly lift and rotate the pan in order to spread batter evenly. Cook for about 1 minute until crepe is lightly browned on the bottom and set on top; lift and turn with spatula. Cook an additional 30-45 seconds. Remove crepe and place on plate. Cover with paper towel. Repeat with remaining batter. Cool crepes. Spread 1 to 2 tablespoons of chocolate hazelnut spread onto each crepe; roll and place on serving tray. Dollop or spread creme fraiche over crepes. Generously grate whole nutmeg over plate. Serve.

Serves six to eight.

Spice Islands