Description
These easy chocolate crepes are soft, thin pancakes infused with rich cocoa flavor, perfect for a delightful breakfast or dessert. Made with simple pantry ingredients, they come together quickly and can be customized with a variety of fillings and toppings like whipped cream, fresh fruit, and chocolate sauce for a decadent treat.
Ingredients
Scale
Crepe Batter
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- Butter or oil, for greasing the pan
Optional Fillings and Toppings
- Whipped cream
- Sliced strawberries or bananas
- Chocolate sauce or hazelnut spread
- Powdered sugar for dusting
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, sugar, and salt until well combined.
- Combine wet ingredients: In a separate bowl, mix the milk, eggs, melted butter, and vanilla extract until the mixture is smooth.
- Make the batter: Slowly pour the wet ingredients into the bowl with the dry ingredients, whisking continuously until the batter is smooth with no lumps. Let the batter rest for at least 15 minutes to hydrate the flour and improve texture.
- Prepare the skillet: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook the crepes: Pour about 1/4 cup of batter into the center of the skillet, then quickly swirl the pan to spread the batter evenly into a thin layer covering the bottom.
- Flip the crepe: Cook the crepe for 1 to 2 minutes until the edges start to lift and the bottom is lightly browned. Use a spatula to carefully flip it over and cook for another 30 seconds to 1 minute until cooked through.
- Repeat: Transfer the cooked crepe to a plate and repeat the process with the remaining batter, greasing the pan as needed between crepes.
- Serve with toppings: Fill and top each crepe with your favorite fillings like whipped cream, sliced strawberries or bananas, chocolate sauce, hazelnut spread, and dust with powdered sugar. Serve warm for the best flavor and texture.
Notes
- Letting the batter rest helps ensure the crepes are tender and not rubbery.
- Use a non-stick skillet or a well-seasoned crepe pan for best results.
- Adjust heat as needed to avoid burning the crepes.
- Crepes can be made ahead and stored covered in the refrigerator for up to 2 days. Reheat gently before serving.
- Try different fillings like Nutella, fresh berries, or mascarpone for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
