Easy Chocolate Crepes Recipe
Delight in these easy chocolate crepes, perfectly thin and tender, infused with rich cocoa flavor. Made from a simple batter of flour, cocoa powder, milk, eggs, and a touch of sugar, these crepes cook quickly on the stovetop and can be filled with your favorite toppings like whipped cream, fresh fruit, and chocolate sauce for a decadent breakfast or dessert.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons sugar
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/2 cups milk
- 2 large eggs
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
Cooking and Serving
- Butter or oil, for greasing the pan
- Whipped cream
- Sliced strawberries or bananas
- Chocolate sauce or hazelnut spread
- Powdered sugar for dusting
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, sugar, and salt until well combined to ensure even distribution of dry elements.
- Combine wet ingredients: In a separate bowl, mix the milk, eggs, melted butter, and vanilla extract until the mixture is smooth and homogenous.
- Make the batter: Slowly pour the wet ingredients into the dry ingredients bowl, whisking continuously to form a smooth, lump-free batter. Let the batter rest for at least 15 minutes to hydrate the flour and improve the crepes’ texture.
- Prepare the skillet: Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or oil to avoid sticking while cooking.
- Cook the crepes: Pour about 1/4 cup of batter into the center of the skillet, then quickly swirl the pan to spread the batter thinly and evenly across the surface.
- Flip the crepe: Cook for 1 to 2 minutes until the edges lift and the bottom turns lightly browned. Use a spatula to carefully flip the crepe and cook the other side for 30 seconds to 1 minute until fully cooked.
- Repeat: Transfer the cooked crepe to a plate and repeat the process with the remaining batter, greasing the pan as needed between crepes.
- Serve with toppings: Fill and top each crepe with whipped cream, sliced strawberries or bananas, chocolate sauce, hazelnut spread, and dust lightly with powdered sugar. Serve warm for the best flavor.
Notes
- Allowing the batter to rest improves the texture of the crepes by letting the flour fully hydrate.
- Using a non-stick skillet helps prevent tearing and allows easy flipping of the delicate crepes.
- You can customize the filling with any favorite fruits, nuts, or spreads for variety.
- For thinner crepes, use less batter; for thicker ones, slightly more batter but avoid overfilling.
- Make sure the pan is well-greased but not overly oily to achieve a crisp edge.
Keywords: chocolate crepes, easy crepes, breakfast crepes, chocolate breakfast, quick crepes, French crepes
Find it online: https://lucabites.com/easy-chocolate-crepes-recipe/
