Description
Chocolate Crepes are the ultimate treat for breakfast, brunch, or dessert. Pair them with your favorite fillings for an indulgent experience!
Ingredients
Scale
For the Crepes:
- 1 cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 3 tbsp granulated sugar
- 1/4 tsp salt
- 1 1/2 cups whole milk
- 2 large eggs
- 2 tbsp unsalted butter, melted (plus extra for greasing the pan)
- 1 tsp vanilla extract
For Serving (Optional):
- Fresh berries (strawberries, raspberries, or blueberries)
- Whipped cream
- Chocolate syrup
- Powdered sugar
Instructions
-
Make the Batter:
- In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt.
- In a separate large bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, whisking continuously to prevent lumps. The batter should be smooth and slightly runny.
- Let the batter rest for 15-30 minutes to ensure tender crepes.
-
Cook the Crepes:
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter.
- Pour about 1/4 cup of batter into the pan, tilting it to spread the batter evenly into a thin circle.
- Cook for 1-2 minutes, or until the edges begin to lift and the underside is set. Flip the crepe and cook for an additional 30-60 seconds.
- Transfer to a plate and repeat with the remaining batter, stacking the crepes with parchment paper in between to prevent sticking.
-
Serve:
- Fill the crepes with your choice of whipped cream, fresh berries, or a drizzle of chocolate syrup.
- Roll or fold the crepes and garnish with powdered sugar and additional toppings as desired.
Notes
- Letting the batter rest is key to getting the crepes tender.
- If you don’t have a crepe pan, a non-stick skillet works just fine.
Nutrition
- Serving Size: 1 crepe
- Calories: 150 kcal
- Sugar: 5g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg