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Chocolate Crepes Recipe

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4.4 from 5 reviews

These rich and tender Chocolate Crepes are a perfect treat for breakfast, brunch, or dessert. Made with cocoa powder and a smooth batter that’s easy to mix either by blender or whisk, they cook quickly in a non-stick pan to produce thin, delicate crepes with a chocolatey flavor. Serve them with fresh fruit, whipped cream, or your favorite sweet toppings for a decadent and satisfying dish.

  • Total Time: 45 minutes
  • Yield: 4 servings (about 8 crepes)

Ingredients

Wet Ingredients

  • 360 ml milk (whole milk or 2%, 1 ½ cups)
  • 3 large eggs
  • 45 g butter, melted (3 ½ tbsp)
  • 2 tsp vanilla extract

Dry Ingredients

  • 50 g white or brown sugar (¼ cup)
  • ½ tsp salt
  • 100 g all-purpose flour (generous ¾ cup)
  • 40 g dutch-process cocoa powder (¼ cup)

Instructions

  1. Prepare the batter in a blender: Place milk, eggs, melted butter, vanilla, sugar, and salt into a blender or tall jug. Add the flour and cocoa powder on top. Blend until the batter is smooth, scraping down the sides halfway through to ensure even mixing.
  2. Let the batter rest: Allow the crepe batter to rest for at least 15 minutes to improve texture and allow the flour to hydrate.
  3. Alternative whisk method: Combine flour, cocoa powder, sugar, and salt in a large bowl and whisk to mix. Gradually add ½ to 1 cup of milk while whisking to form a smooth paste. Whisk in eggs, melted butter, vanilla, then add remaining milk and whisk until smooth. Rest the batter for 15 minutes.
  4. Heat the pan: Preheat a 10-inch non-stick pan over medium heat. Brush the surface lightly with butter using a silicone brush, butter-soaked towel, or cloth.
  5. Cook the crepes: Stir the batter each time before making a crepe. Ladle about ¼ cup of batter into the hot pan and swirl it to evenly coat the bottom. Cook until the crepe surface is just set (about 30 seconds) for extra soft crepes, or longer (40–60 seconds) until edges crisp slightly for classic style.
  6. Flip and finish: Optionally flip the crepe and cook for an additional 10–15 seconds, then remove to a plate or wire rack. Repeat with remaining batter, stirring between each crepe.
  7. Serve: Stack the cooked crepes and serve warm with your choice of fillings and toppings such as fruit, whipped cream, or syrups.

Notes

  • Resting the batter is important for tender crepes and a smooth texture.
  • You can make the batter using a blender for convenience or whisk by hand for control.
  • The first crepe often acts as a test and might not be perfect; adjust pan heat if necessary.
  • Use butter to grease the pan lightly to prevent sticking and add flavor.
  • For dairy-free options, substitute milk and butter with plant-based alternatives.
  • Serve immediately for best texture, or keep warm stacked under foil.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/chocolate-crepes-recipe/