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.