Ingredients
- 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
Instructions
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.
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.
Notes
- Always preheat your non-stick pan over medium heat – too hot burns the crepes, too cool makes them stick
- Brush the hot pan with a thin layer of butter before each crepe for easy release and added flavor
- Stir batter before each crepe, then pour ¼ cup into the center and immediately swirl the pan off heat for thin, even coverage
- For super soft crepes, cook just until set on top (30 seconds) without browning the edges
- For classic crepes with crisp edges, cook 40-60 seconds until edges curl, flip and cook 10-15 seconds more
- Stack finished crepes on a plate or wire rack – they’ll separate easily once cooled slightly
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 160 kcal
- Sugar: 7 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg