Why You’ll Love This Recipe
Easy Chocolate Crepes are a decadent twist on the classic French favorite. With their delicate texture and rich cocoa flavor, these crepes are perfect for breakfast, brunch, or dessert. They’re versatile enough to pair with fresh fruits, whipped cream, or even a drizzle of chocolate sauce, making them an indulgent treat that’s simple to prepare and impossible to resist.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
all-purpose flourunsweetened cocoa powdergranulated sugareggsmilkmelted buttervanilla extractsalt
directions
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, and salt.
In a separate bowl, beat the eggs, then add the milk, melted butter, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, whisking until the batter is smooth and lump-free.
Let the batter rest for 20–30 minutes at room temperature for best results.
Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
Pour about ¼ cup of batter into the pan, swirling it to evenly coat the surface.
Cook for about 1–2 minutes, or until the edges lift easily and the bottom is set.
Flip and cook the other side for another 30–60 seconds.
Repeat with the remaining batter, stacking finished crepes on a plate.
Serve warm with your favorite fillings or toppings.
Servings and timing
This recipe yields about 10–12 crepes.Preparation time: 10 minutesResting time: 20–30 minutesCooking time: 15–20 minutesTotal time: 45–60 minutes
Variations
Add a shot of espresso to the batter for mocha-flavored crepes.
Use almond extract instead of vanilla for a nutty twist.
Add mini chocolate chips to the batter before cooking.
Fill with Nutella and bananas for a classic combination.
Top with whipped cream and a dusting of powdered sugar for a dessert-style finish.
storage/reheating
Store leftover crepes in an airtight container in the refrigerator for up to 3 days.Separate with parchment paper to avoid sticking.Reheat in a non-stick skillet over low heat or microwave for 10–15 seconds per crepe.Freeze cooked crepes with parchment between layers in a freezer bag for up to 2 months.
FAQs
Can I make the batter ahead of time?
Yes, the batter can be made and refrigerated up to 24 hours in advance. Stir before using.
Why are my crepes tearing?
The batter might be too thick or the pan too cool. Add a bit of milk and make sure the pan is properly preheated.
Do I need a special pan for crepes?
A standard non-stick skillet works just fine, though a crepe pan can make flipping easier.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend for a similar texture.
Can I make them dairy-free?
Yes, substitute plant-based milk and use vegan butter or oil.
What fillings go well with chocolate crepes?
Fresh berries, Nutella, peanut butter, whipped cream, mascarpone, or even ice cream all pair beautifully.
Should I sweeten the batter more for dessert crepes?
The current sweetness works well, but feel free to add 1–2 extra tablespoons of sugar for a dessert version.
Are chocolate crepes kid-friendly?
Absolutely! They’re a hit with kids, especially when served with fun toppings.
Conclusion
Easy Chocolate Crepes are an elegant yet effortless way to enjoy a chocolatey treat any time of day. With their rich flavor and endless filling possibilities, they’re a crowd-pleaser for both kids and adults. Whether you serve them for a weekend brunch or a sweet finish to dinner, these crepes are sure to impress.
Print
Easy Chocolate Crepes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 crepes
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
Light, thin chocolate crepes perfect for breakfast or dessert, filled with sweet or fruity fillings and topped with your favorite toppings.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter or oil for greasing the pan
Instructions
- In a large bowl, whisk together the flour, cocoa powder, sugar, and salt.
- In another bowl, beat the eggs and then whisk in the milk, melted butter, and vanilla extract.
- Gradually pour the wet ingredients into the dry ingredients, whisking continuously until the batter is smooth and lump-free.
- Let the batter rest for at least 30 minutes at room temperature or refrigerate for up to 1 hour.
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter into the pan and swirl to coat the bottom evenly.
- Cook for 1-2 minutes until the edges lift slightly and the bottom is set, then flip and cook for another 30 seconds to 1 minute.
- Remove the crepe and repeat with the remaining batter, stacking crepes on a plate and covering with a towel to keep warm.
- Serve with your favorite fillings and toppings like whipped cream, strawberries, bananas, or Nutella.
Notes
- Letting the batter rest helps produce more tender crepes.
- Use a blender for a smoother batter if desired.
- Crepes can be made ahead and stored in the fridge for 2 days or frozen with parchment between each crepe.