3 lg. eggs
2/3 c. half & half or light cream
2/3 c. water
2 tbsp. sugar
1/8 tsp. salt
3 tbsp. clarified butter, melted & cooled, plus a small amount to grease crepe pan
1 c. less 1 tbsp. Wondra flour
2 tbsp. unsweetened cocoa

1. Combine all ingredients in bowl of food processor or blender and process until smooth. Pour batter through fine mesh strainer into measuring cup and let mixture rest for 20 minutes.

2. Grease 6" crepe pan with small amount of clarified butter. Heat pan over medium-high heat, until drop of water sizzles upon contact. Pour 1/4 cup of batter into pan, swirl quickly to cover pan bottom with batter.

3. Immediately pour excess batter back into measuring cup and cook crepe on one side until edges brown lightly. Flip and cook for 15 to 20 seconds. Repeat until all batter is used. Let crepes cook.

Cool on rack and put wax paper between when cool.

To make crepe batter: When using instantized flour (such as Wondra) in the crepe batter, the batter needs to rest only about 20 minutes before it can be used. When using all-purpose flour (which may be substituted in equal amounts), the batter must rest for about 2 hours before use. In either cake, the crepe batter can be made ahead and stored in the refrigerator until used. Straining crepe batter is always a good idea.