Chocolate Crepes Recipe
User Reviews
5
Chocolate Crepes Recipe
Description
This Chocolate Crepes Recipe combines cocoa powder with classic crepe ingredients including flour, eggs, milk, melted butter, sugar, vanilla, and a pinch of salt. The batter can be prepared either blending all ingredients together or mixing dry and wet components separately before combining, ensuring a smooth and lump-free consistency. Allowing the batter to rest for at least 15 minutes improves texture by hydrating the flour and letting air bubbles subside.
Cooking involves preheating a non-stick pan, lightly buttering the surface to prevent sticking, and pouring a thin layer of batter to form delicate, thin pancakes. The crepes cook quickly and develop a light structure that holds fillings well. The cocoa powder adds a noticeable deep chocolate flavor without overpowering the subtle sweetness.
Chocolate crepes can be served with a variety of fillings such as fresh fruit, whipped cream, or syrups. They are suitable for breakfast, dessert, or snacks. Their tender but resilient texture makes them easy to fold or roll with complementary fillings.
Variations include substituting gluten-free flour or plant-based milk. For vegan versions, eggs may be replaced with flax eggs or omitted with additional milk to maintain batter consistency. Using different oils in place of butter is also an option.
Ingredients
- 360 ml milk (I prefer whole milk or 2% milk) 1 ½ cups
- 3 egg large
- 45 g butter (melted) 3 ½ tbsp
- 2 tsp vanilla
- 50 g white sugar ¼ cup, or brown sugar
- ½ tsp salt
- 100 g flour generous ¾ cup
- 40 g cocoa powder (I use dutch cocoa powder) ¼ cup
Instructions
In a blender or with a stick blender
- Place the milk, eggs, melted butter, vanilla, sugar, and salt in a blender or tall jug.
- Next, add the flour and cocoa powder.
- Blend until the crepe batter is smooth, while making sure to scrape down the sides of the jug half way through to prevent the flour from sticking to the sides.
- Let the chocolate crepe batter rest for at least 15 minutes.
In a bowl with a whisk
- Place the flour, cocoa powder, sugar, and salt in a large bowl. Whisk to combine.
- Add a little of the milk , while whisking, to form a smooth paste. Between ½ - 1 cup.
- Then add the eggs, butter, and vanilla, and whisk to combine. Whisk in the rest of the milk until smooth.
- Let the chocolate crepe batter rest for at least 15 minutes.
Cooking the chocolate crepes
- Preheat a 10 inch non-stick pan over medium heat.
- Brush a layer of butter on the heated pan. I use a silicone brush, but you can use a butter soaked paper towel or cloth as well.
- Always give the crepe batter a mix before you make each crepe. This makes sure the flour is uniformly mixed through.
- Scoop up about ¼ cup of the batter (using a ladle or measuring cup). Pour the batter into the hot pan while swirling it to coat the bottom of the pan. Make sure the batter is spread as evenly as possible. If there are any large bald spots, just place a little batter in there to cover the spots. (The first crepe may not come out perfect, and is usually the "test" crepe.)
- Return the pan back to the heat to let the crepe cook.
- For extra soft crepes – cook the crepes only until they are just set at the surface (about 30 seconds) and there’s no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from the pan and place it on a plate or wire rack.
- For classic crepes – cook the crepes until the edges are starting to become a little crisp (about 40 - 60 seconds). Flip the crepes over and cook for a further 10 – 15 seconds on the other side.
- Repeat until all the batter is used up (remember to mix the batter each time).
- Stack the cooked crepes on a plate or wire rack until you've made all the chocolate crepes.
- Serve with your choice of filling. See the post for serving suggestions.
Notes
- This recipe can be adapted by replacing all-purpose flour 1:1 with gluten-free flour such as Bob's Red Mill.
- Plant-based milks like oat milk can substitute for dairy milk.
- Avocado, olive, or vegetable oil can replace butter for cooking.
- Eggs can be substituted with flax eggs or extra milk for a vegan option, though texture may be more delicate.
- Using 2 eggs instead of 1½ provides slightly richer crepes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 3Crepes | |
| Calories | 351kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 156mg | 52% |
| Sodium | 459mg | 19% |
| Potassium | 349mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
| Vitamin A | 605IU | 12% |
| Calcium | 140mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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