Best Chocolate Crepes

This chocolate crepe recipe has changed my breakfast game completely! I love how these thin chocolatey pancakes wrap around sweet fillings for an indulgent treat. You could make these for a special weekend breakfast or dessert – they’re versatile like that.

We all need a bit of chocolate in our lives, but it doesn’t have to be complicated. You’ll see how simple these are to whip up with just basic ingredients from your pantry.

Why You’ll Love These Chocolate Crepes

These chocolate crepes are truly a game-changer in the kitchen! First, they’re incredibly versatile – I eat them for breakfast with fresh berries or serve them for dessert with ice cream when friends come over. The chocolate flavor isn’t overwhelming but adds that rich depth that makes everyone ask for seconds.

What I really appreciate about this recipe is how the crepes turn out thin and flexible yet strong enough to hold plenty of filling. The cocoa powder gives them a beautiful deep brown color that looks impressive on any plate.

Equipment

• Blender or mixing bowl and whisk
• Measuring cups and spoons
• 10-inch non-stick skillet or crepe pan
• Silicone brush or paper towel for butter
• Spatula for flipping
• Ladle or 1/4 cup measuring cup
• Wire rack or plate for stacking

Ingredients for Chocolate Crepes

• 360 ml (1½ cups) whole milk or 2% milk
• 3 large eggs
• 45 g (3½ tablespoons) butter, melted
• 2 teaspoons vanilla extract
• 50 g (¼ cup) white or brown sugar
• ½ teaspoon salt
• 100 g (generous ¾ cup) all-purpose flour
• 40 g (¼ cup) Dutch cocoa powder

How to Make the Chocolate Crepe Batter

Blender Method:

I start by adding the wet ingredients to my blender – milk, eggs, melted butter, and vanilla. Then I throw in the sugar and salt. After a quick pulse to combine those, I add the flour and cocoa powder on top. I blend everything until smooth, stopping once to scrape down the sides of the blender to make sure no flour or cocoa is sticking.

Bowl and Whisk Method:

When I don’t feel like cleaning the blender, I use this method. I mix all the dry ingredients in a large bowl – flour, cocoa powder, sugar, and salt. Then I make a well in the center and pour in about half a cup of milk, whisking to form a smooth paste. This prevents lumps from forming. Once I have a smooth paste, I add the eggs, melted butter, vanilla, and the remaining milk, whisking until everything is well combined.

Whichever method I use, I always let the batter rest for at least 15 minutes. This gives the flour time to absorb the liquid and results in more tender crepes. Sometimes I even make the batter the night before and keep it in the fridge until morning.

Tips for Cooking Perfect Chocolate Crepes

Pan Temperature

• Always preheat your non-stick pan over medium heat
• Too hot burns the crepes before they cook through
• Too cool causes them to stick to the pan
• Medium heat provides the perfect balance

Pan Preparation

• Brush the hot pan with a thin layer of butter before each crepe
• This helps crepes release easily and adds flavor
• Use a silicone brush or paper towel dipped in melted butter

Pour and Swirl Technique

• Give batter a quick stir before making each crepe
• Pour about ¼ cup of batter into the center of the hot pan
• Immediately lift the pan off heat and swirl to spread batter
• Create a thin, even layer across the entire pan surface
• Add drops of batter to fill any bare spots quickly

For Super Soft Crepes:

• Cook just until set on top (about 30 seconds)
• Don’t let the edges brown

For Classic Crepes:

• Cook for 40-60 seconds until edges start to curl slightly
• Flip and cook the other side for 10-15 seconds
• This creates slightly crisp edges

Stacking and Storage

• Stack finished crepes on a plate or wire rack while cooking the rest
• They may stick together slightly when warm
• They’ll separate easily once they cool down

Storage and Freezing Instructions

I love making a big batch of these chocolate crepes because they store so well! For refrigerating, I let them cool completely, then stack them with pieces of parchment paper between each crepe to prevent sticking. They’ll keep in an airtight container in the fridge for up to 3 days.

For freezing, I do the same parchment paper trick, then wrap the stack tightly in plastic wrap and place in a freezer bag. They freeze beautifully for up to 2 months! When I want to use them, I thaw them overnight in the refrigerator or for a couple of hours at room temperature.

To reheat refrigerated or thawed crepes, I either microwave them for 10-15 seconds or warm them briefly in a pan over low heat. They come back to life perfectly!

Frequently Asked Questions (FAQs)

Can I make the batter ahead of time?
Yes! I often make the batter the night before and keep it in the refrigerator. Just give it a good stir before using.

Why do my crepes tear when I try to flip them?
This usually happens if the crepes are too thin or haven’t cooked long enough. Try cooking them a few seconds longer before attempting to flip.

Can I make these crepes without cocoa powder?
If you want regular crepes instead of chocolate, simply omit the cocoa powder and add an extra 2 tablespoons of flour to maintain the right consistency.

What are some good fillings for chocolate crepes?
I love filling mine with sliced bananas and a drizzle of hazelnut spread, fresh berries and whipped cream, or vanilla ice cream with a sprinkle of chopped nuts. They’re also amazing with just a dusting of powdered sugar!

Why do I need to let the batter rest?
Resting allows the flour to fully absorb the liquid and gives the gluten time to relax, resulting in more tender crepes that are less likely to tear.

My crepes are too thick. What am I doing wrong?
Your batter might be too thick. Try adding a bit more milk, one tablespoon at a time, until it reaches the consistency of heavy cream.

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