SMALL BATCH CHOCOLATE CREPES

Because who really wants to stand at the stove for that long?

Photographed by Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.

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These cocoa-infused crepes are the baby bear of crepes—just right in every way (if I do say so myself). They’re perfectly sweet, perfectly simple, and the small batch makes the perfect amount for two.

They’re delicious rolled up and eaten as-is, but for a more celebratory dessert, dress them up with your choice of chocolate-hazelnut spread, whipped cream, powdered sugar and berries. Making crepes isn’t complicated, but it does require a bit of patience. Letting the batter rest for the full 15 minutes (or up to overnight) allows the flour and cocoa powder to hydrate, which contributes to a tender and slightly bouncy texture when cooked. To minimize frustration while cooking, use a good nonstick skillet and avoid cooking the crepes too hot and fast—medium heat is ideal.

You can find the recipe here.