- 3/4 cup all-purpose flour
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 1 1/4 cups milk
- 2 large eggs
- 1/2 recipe Kahlua Chocolate Pudding
- Put all ingredients except pudding in a food processor fitted with the metal blade or in a blender and process for 1 minute. Scrape down the sides of the container and process for 10 seconds. Transfer the batter to a towel and let rest in the refrigerator for 30 minutes.
- Heat a nonstick crepe pan or sauté pan over medium-high heat for 1 minute. Add 1/4 cup of the batter to the pan, tilting it so the batter coats the bottom in a thin film. Pour any excess batter back into the bowl, and cook the pancake for about 2 minutes, until the
top looks set but not dry and you can lift up the pancake with a rubber spatula and your fingers.
- Place the crepe cooked side up on a sheet of wax paper, and repeat with the remaining batter, for a total of 6 crepes. Stack the crepes between sheets of wax paper.
- Heat oven to 400 degrees F. Lightly butter a cookie sheet.
- Place a crepe, cooked side up, on a work surface. Place 1/4 cup of the pudding about one-third of the way up from the bottom. Spread it into a rectangle across the crepe, leaving 1 inch borders. Fold the bottom of the crepe up over the pudding, then fold over the
sides. Roll the enchilada up and place seam side down on the prepared cookie sheet. Repeat with remaining crepes and pudding. Cover and
refrigerate (up to 1 day in advance).
- Bake enchiladas for 5 to 7 minutes, just until warmed through.
- Serve immediately.