Print

Chocolate Crepes

Print Recipe

Chocolate crepes are a delightful twist on the classic French crepe, infused with cocoa powder for a rich, chocolaty flavor. These thin, delicate pancakes are perfect for breakfast, brunch, or dessert. Whether filled with whipped cream, fresh fruit, or a drizzle of chocolate sauce, chocolate crepes are sure to satisfy your sweet cravings.

 

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • Butter or oil for greasing the pan

Instructions

  • Prepare the batter:
    In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt. In a separate bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, whisking until smooth and lump-free. Let the batter rest for at least 30 minutes for the best texture.
  • Heat the pan:
    Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or oil.
  • Cook the crepes:
    Pour about 1/4 cup of the batter into the pan and tilt the pan in a circular motion to spread the batter evenly into a thin layer. Cook for about 1-2 minutes, until the edges begin to lift, then flip the crepe using a spatula and cook for another 30 seconds to 1 minute.
  • Repeat:
    Continue with the remaining batter, greasing the pan as needed between each crepe. Stack the cooked crepes on a plate and cover with a clean kitchen towel to keep warm.
  • Serve:
    Serve the chocolate crepes warm, with your choice of fillings such as whipped cream, fresh berries, chocolate sauce, or a dusting of powdered sugar. You can also fold or roll the crepes to create a nice presentation.

Notes

  • For a richer flavor, you can add a tablespoon of melted chocolate to the batter.
  • If you prefer a sweeter crepe, you can increase the sugar amount by 1-2 tablespoons.
  • The crepes can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat them gently in a pan before serving.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Keywords: Chocolate crepes, easy crepes recipe, sweet crepes, French chocolate crepes, cocoa crepes, dessert crepes, brunch crepes, crepe recipe with cocoa, chocolate-filled crepes, crepes with whipped cream.

Find it online: https://inqelab.com/chocolate-crepes/