Dessert

Easy Chocolate Crepes Recipe

Byluca Carter December 14, 2025December 14, 2025

Introduction

These easy chocolate crepes are a delightful treat that combines rich cocoa flavor with a delicate, thin texture. Perfect for breakfast, dessert, or a special snack, they come together quickly and are fun to customize with your favorite toppings.

The image shows a white plate with a folded crepe that has three thin layers, the outer layer is golden brown with a soft texture, folded to reveal a fluffy white cream filling inside. The crepe is drizzled with dark chocolate sauce on top and pooled to the right side of the plate. A swirl of white whipped cream sits on top of the crepe, topped with a red raspberry and a small green mint leaf. Around the crepe, there are fresh red strawberries and small blue blueberries dusted with powdered sugar, which is also lightly sprinkled on the crepe and plate. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder

2 tablespoons sugar
1/4 teaspoon salt

1 1/2 cups milk
2 large eggs

2 tablespoons butter, melted
1 teaspoon vanilla extract
Butter or oil, for greasing the pan

Whipped cream
Sliced strawberries or bananas
Chocolate sauce or hazelnut spread

Powdered sugar for dusting

Instructions

Step 1: In a large bowl, whisk together the flour, cocoa powder, sugar, and salt until well combined.
Step 2: In a separate bowl, mix the milk, eggs, melted butter, and vanilla extract until smooth.

Step 3: Gradually pour the wet ingredients into the dry ingredients, whisking continuously to form a smooth batter with no lumps. Let the batter rest for at least 15 minutes.
Step 4: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
Step 5: Pour about 1/4 cup of batter into the skillet, swirling quickly to spread it into a thin, even layer.

Step 6: Cook the crepe for 1 to 2 minutes until the edges lift and the bottom is lightly browned. Flip carefully and cook another 30 seconds to 1 minute.
Step 7: Transfer the cooked crepe to a plate and repeat with remaining batter, greasing the pan as needed.
Step 8: Serve warm, filled and topped with whipped cream, sliced fruit, chocolate sauce, hazelnut spread, and a dusting of powdered sugar.

Tips & Variations

Letting the batter rest helps create tender crepes by hydrating the flour fully.
Use a non-stick skillet and lightly grease it each time to prevent sticking and help achieve even cooking.
Try adding a pinch of cinnamon or espresso powder to the batter for an extra flavor boost.

For a vegan version, replace milk with almond or oat milk and use a flax egg substitute.

Storage

Store leftover crepes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet over low heat or briefly in a microwave wrapped in a damp paper towel to retain moisture. Avoid overcooking to keep them soft and pliable.