Chocolate Crepes

Ingredients notes

See the recipe card below for the ingredients quantities.

• Eggs: You will need 3 eggs, preferably room temperature.
• Milk: I used whole milk. It should be warm or at room temperature.
• Sugar: I used granulated sugar. I a little bit more sugar to chocolate crepes because cocoa powder adds a alight bitterness and they will not taste very sweet.
• Vanilla: For flavor.
• Flour: I used all-purpose flour. You can also make them with rice flour for a gluten-free version.
• Cocoa powder: I used unprocessed Dutch cocoa powder.
• Salt: For balancing the taste.
• Melted butter: I used unsalted butter. I microwave it until it fully melts and let it cool down while I mix the rest of the ingredients. You can also use neutral oil in place butter.

Chocolate crepes recipe

Step 1. In a large bowl, add eggs, milk, vanilla extract, and sugar.

Step 2. Whisk it until very well combined.

Step 3. Add flour, cocoa powder and salt. Whisk well again well.

Note: While it is much faster to add all the ingredients in a blender to make the batter, I prefer the whisk because it is easier to clean and can be washed in a dishwasher.

Step 4. Pour the melted butter and whisk until well combined.

Step 5. Using a mash strainer, strain the batter into a second clean bowl.

Step 6. Let the crepe batter rest at room temperature for about 15-20 minutes.

Step 7. Grease the non-stick 8-inch skillet lightly with oil or butter. Using a ladle or measuring cup, scoop about ¼ cup of the batter and pour it onto hot skillet. Hold the skillet in one hand over the hear, use the other hand to pour the batter. As soon as you start pouring, tilt the skillet so the batter goes around it and forms a circle.

Step 8. Cook it over medium heat for 1 minute. Using a wide spatula, flip the crepe on other side.

Steep 9. Cook it on other side for about 45-60 second or until the edges are crispy.

Step 10. Stack the crepes on a plate. For soft edges, cover them with another plate while they cool down.

How to mix and match crepe fillings

Pick one filling element from each column to build your prefect crepe.

Step 1. Choose your spread.

• Sweetened mascarpone or cream cheese.
• Nutella or creamy nut butter.
• Lightly whipped heavy cream with vanilla and sugar.
• Sour cream whisked with a little bit of sugar.

Step 2. Pick fresh fruit

• Sliced ripe bananas.
• Fresh raspberries or sliced strawberries.
• Dark cherries or sliced peaches.

Step 3. Finish with a crunch or drizzle

• Toasted sliced almonds or walnuts.
• Melted dark or white chocolate drizzle
• A dusting of powdered sugar or caramel sauce.

Serving and presentation ideas

• Rolled into logs: best for light creamy fillings, jams or Nutella
• Folded into triangles: Best for dense fillings, such as fruit, Nutella, cream cheese.
• Crepes sliced pinwheels: Spread a thin layer of cream or Nutella. Roll it in to a log ,slice into pinwheels. See my Nutella and banana crepe pinwheels for details.

Recipe tips

• Strain the batter: Cocoa powder loves to lump. I have noticed even if you sift it into the wet ingredient, there will be still some lumps. But straining the finished batter fine-mesh strainer is the secret to the silky smooth batter.
• Do not skip the rest time. Always let the crepe batter rest at room temperature for about 15-20 minutes.
• Stir the batter before every scoop. Cocoa powder and flour tend to settle at the bottom of the bowl as the batter sits. Give the batter a gentle stir with your ladle before scooping each crepe to ensure they all have consistent texture.
• Swirl instantly: As soon as the batter hits the pan, lift and tilt the skillet in a circular motion to spread it into a thin, even circle before it sets.
• Stack and cover for soft edges. If you plan to fold or roll the crepes immediately cover them with an inverted plate or a clean kitchen towel. The trapped steam softens the edges, making them flexible and easy to fold without tearing.