1 cup flour
1 pinch salt
2 eggs
3/4 cup whole milk (I used coconut milk; a great way to use up the rest of a can)
2 tablespoons melted butter (plus more to coat the pan)
1 cup ginger ale
Zest from 1 orange
Handful of semi sweet chocolate chips
In a food processor or blender, mix flour, salt, eggs, milk, and butter until totally blended into a thin batter.
Pour into a bowl with ginger ale and orange zest. Cover and let sit in fridge for at least an hour.
Heat crêpe pan, adding more butter. Pour a circle of batter into the pan. When the crêpe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter. Continue with remaining batter. Serve crêpes as they come off the heat, sprinkled with about a tablespoon of chocolate chips.
If not eating the crêpes immediately, stack them one on top of the other as they cool.
Recipe Notes
- If you don't want to use a food processor or blender, sift the flour and salt together before adding liquid and use a whisk to beat your batter until smooth.
- Keep any leftover ginger ale on hand to thin out the batter if necessary.
- These could also be sprinkled with powdered sugar, but I think they're sweet enough on their own.