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Folded chocolate crepes served on a white plate with fresh sweet cherries and a small ramekin with chocolate hazelnut spread.

Chocolate Crepes

Nataliia
These chocolate crepes are rich, delicate and surprisingly easy to make at home. Serve them for a French-inspired breakfast, a weekend brunch or a decadent dessert. They make any meal feel like a special occasion.
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Course Breakfast, Brunch, Dessert
Cuisine American
Servings 13 crepes
Calories 103 kcal

Equipment

  • 2 large bowls
  • 1 Whisk
  • 1 mash strainer
  • 1 8 or 10 inch non-stick skillet or crepe pan
  • 1 crepe spatula or any other wide silicone or wooden spatula
  • 1 kitchen scale or measuring cups

Ingredients
  

  • 3 eggs
  • 3 tablespoons granulated sugar
  • 480 ml (2 cups) warm milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 120 grams (1 cup) all-purpose flour
  • 35 grams (¼ cup) cocoa powder
  • 3 tablespoons melted butter or neutral oil plus more for greasing the pan

Instructions
 

  • Mix the liquids and sugar: In a large bowl, whisk together eggs, milks, vanilla extract, sugar and salt until well combined.
  • Add dry ingredients: Add flour, cocoa powder. Whisk again until smooth.
  • Add butter. Pour in the melted butter and whisk until fully incorporated.
  • Strain the batter. Pour the batter though a fine mesh strainer in to a clean bowl to remove any lumps. If there is too many lumps, rub them into the mesh with a spoon, so the get through the mesh.
  • Rest: Let the crepe batter rest at room temperature for 15-20 minutes. Otherwise, crepes might break during the flipping process.
  • Pour and swirl: Lightly grease 8-inch non-stick skillet with oil or butter over medium heat. Pour about half ladle (¼ cup) of batter into the hot skillet while tilting and swirling the pan to spread the batter into a thin, even circle.
  • Cook: Cook for 1 minute over medium heat. Using a wide spatula (non metal), lift off the edges around the crepe and carefully flip it. Cook it on other side for another 30-45 seconds. Repeat the process with the rest of the batter. You will have about 13-15 crepes using 8-inch skillet or about 12 crepes using 10-inch skillet.
  • Stack:  Stack cooked crepes on a plate. Cover with a second plate while cooling if you prefer soft edges.
  • Serve: Serve with your favorite spreads, sauces, fresh fruit, nut butters or simply dust the with sugar.

Notes

1. Fold filled crepes into triangles for light creams, or roll them into logs for heavier fruit and Nutella fillings.
2. Store crepes in an air tight container in the fridge for up to 3 days. You can also freeze them for up to 2 moths. 
3. Reheat crepes over low heat on a non-stick skillet for bout 30-45 seconds. Microwaving is not recommended, due to the delicate crepe texture.  
4. If you use blender to make the batter, add all the ingredients at once besides melted butter. Blend on high until smooth. Add melted butter and blend again for about 10 seconds until incorporated. 

Nutrition

Serving: 1eaCalories: 103kcalCarbohydrates: 12.8gProtein: 4gFat: 4.8gSaturated Fat: 2.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.8gCholesterol: 53.3mgSodium: 137mgFiber: 0.8gSugar: 4.7g
Keyword chocolate crepes
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