Chocolate Crepes

These Chocolate Crepes are thin French crepes made with a batter rich in chocolate. They are perfect for filling with whipped cream, yogurt, or berries. It’s an easy pancake recipe for breakfast or a delicious French dessert sure to impress.

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I am French and French people love their crepes! To the French, crepes are what pancakes are to Americans. Crepes are a basic recipe that we make all the time for any occasion and that we decline in so many flavors.

For example, we love buckwheat crepes to make savory crepes for dinner or a quick lunch. But we also love a simple batch of my crepe recipes for breakfast. And when it comes to celebration, we stack crepes to make a crepe cake.

But, when Valentine’s day comes or if you just have chocolate cravings, it’s time for chocolate crepes.

Ingredients and Substitutions

All you need to make these easy crepes with chocolate flavors are:

• All-Purpose Flour – This is the classic flour. While the recipe might also work with some other flour, it won’t have the same texture.
• Eggs – This recipe requires eggs. You can’t replace them with flax eggs or chia eggs.
• Milk – This recipe works perfectly with cow milk and most dairy-free milk such as almond milk, oat milk, or coconut milk.
• Vanilla Extract
• Unsweetened Cocoa Powder – Use cocoa powder or cacao powder.

How To Make Chocolate Crepes

It’s super simple to make chocolate crepes, especially if you already made crepes before. The only tricky part of making crepe is the cooking method. Apart from that, a chocolate crepe recipe is pretty basic to put together, a bit like a pancake recipe.

I make all my crepe recipes by hand, in a simple bowl using a hand whisk.

1. Pour all the dry ingredients into a mixing bowl: flour, cocoa powder, and sugar, and whisk until all the cocoa powder lumps are broken into fine flour. Set it aside.
2. In a small bowl, roughly beat the eggs with a fork.
3. Make a well in the center of the dry ingredient and add the beaten eggs, milk, and vanilla extract.
4. Whisk again until the batter has a light chocolate color and there are almost no lumps in the mixture. It’s not a big deal if there are a few lumps. To make thin perfect chocolate crepes, you need a 10-inch crepe pan or crepe turner. A classic non-stick pan or skillet works, but you will never get the crepe as thin as with a crepe pan.
5. Warm the pan over medium-high heat. Lightly oil the surface with melted butter or oil spray.
6. Pour 1/2 cup of batter into the pan and tilt it. Rotate the pan in a circular motion to spread the batter all over the surface. If difficult to spread, keep the pan tilted and use a rubber spatula to tear and spread the uncooked batter on the empty spots of the pan.
7. Cook the crepe for 2 to 3 minutes.
8. Once the sides of the crepe are dry, lift the crepe from one side of the pan and check if the batter in the center is set and dry. If so, now is a good time to flip the crepe.
9. You can either flip the crepe with a long flat spatula to slide under the crepe to avoid breaking it or with the traditional technique. Traditional crepe flipping involves flipping the crepe in the air. To do so, make sure it’s not sticking to the pan by lifting the edges with your finger. Then hold the pan from the handle and give it a sharp vertical lift and break the wrist at the last moment. This will give the crepe angular momentum and you should be able to catch it on the other side.
10. Cook the crepe for about a minute on the other side.
11. Repeat the steps above until no more batter is left. Make sure you grease the crepe pan before cooking another crepe.

Blender Method

It’s possible to also use a blender for crepe batter to make it super smooth batter. In the classic French crepe recipe, a few lumps of flour or cocoa in the batter don’t matter.

1. Bring all the ingredients into the jug of a high-speed blender and blend for 30 seconds on high speed until smooth.
2. Transfer the batter to a large mixing bowl and set it aside for 10 minutes. It’s crucial to let the batter rest if blended, or the crepes come out super gummy.

Stand Mixer Or Electric Beater Method

You can use a stand mixer with a whisk attachment or an electric beater to bring the chocolate crepe batter together.

1. First, beat the dry ingredients until well combined, and no lumps show.
2. Next, add the wet ingredients. You don’t need to beat the eggs before adding them. Whisk on low-medium speed until a smooth chocolate mixture forms.

More Crepes Recipes

If you like crepes, you’re in the right place. Here are some more crepe recipes for you.