The new year is finally here. We have been on a holiday break for the last week and loving every minute of spending time with family and friends and enjoying a much needed break from the chocolate business. Before I know it, Valentines day will be here and we will be back to the craziness of the chocolate world. To enjoy my last few days I whipped up this recipe for Easy Chocolate Crepes.
I was in Dallas last week for a day and stopped by a crepe restaurant for breakfast before meeting a client. I almost never get crepes, but I decided to make homemade crepes this week. Crepes are so simple, I don’t know why I never make them. It’s kind of like the general contractor whose house is always in need of a repair. I’m the chocolatier that never has time to make chocolate things while at home. So I created this recipe for easy chocolate crepes to create delicious, light and decadent chocolate crepes. A great recipe for breakfast or a sweet dessert!
- All Purpose Flour
- Cocoa Powder
Crepe Filling Ideas
You can fill the crepes with basically anything you would want. I’m a fan of fruits in my crepes. You could even go with something as simple as peanut butter and jelly or jam and powdered sugar if you didn’t want to cook anything else other than the crepe. Or dare I say, Nutella! Yum!
How to Make Chocolate Crepes
In a medium sized bowl mix all ingredients (flour, cocoa powder, milk, water, eggs, salt) with a whisk until smooth. Let the crepe batter chill in the refrigerator for 30 minutes. Heat a non-stick frying pan over medium heat and brush with melted butter. Pour 2 to 3 tablespoons of batter into the center of the pan and tilt the pan in all directions to cover the bottom evenly. Cook about 1 minute or until browned on the bottom.
Tips For Chocolate Crepes
- A nice smooth batter is what you are looking for. This results in thin, delicious crepes. It’s easy to swirl around in a crepe pan or frying pan.
- Make sure your pan is nice and hot. The crepes will cook quickly. About 1 minute on one side, and maybe 30 seconds on the other side.
- Don’t add too much batter to the pan. 2-3 tablespoons of batter is all you need. Tilt the pan and swirl the batter around.
- If this is your first time making crepes plan on your first one or two to be your learning crepes. They probably won’t be right, but will still taste fabulous. It takes a couple of tries to get the techniques down.
- A crepe spatula is a great tool to have. If you find you love making crepes, I’d definitely make the investment.
- I used a 10″ nonstick frying pan to make the crepes. But a luxury item to have would be a crepe pan. There are many out there with a wide range of prices. If you find yourself making crepes weekly for a weekend family breakfast treat, I’d say go for an upgrade and grab a crepe pan.
A crepe is a pancake that has been thinned out. It’s stuffed or folded with toppings that could be either savory or sweet.
The batter should be the thickness of heavy whipping cream, almost liquid. The base of your pan should be covered in batter, but not thin enough to see through it.
Yes, refrigerate your batter for at least 30 minutes. It allows the flour to absorb the liquid and will result in more tender crepes.
You can store your unused crepe batter in the refrigerator for a couple of days. You can also refrigerate or freeze your leftover cooked crepes. Let them cool flat and then lay flat in a plastic storage bag.
Your pan was probably too hot. You want your batter to form a thin layer on the pan and not to set immediately once it hits the pan.
There are two possibilities for this. Too much flour is the first, so make sure you measure your flour properly. Use a scale. The second is it cooked too slowly in the pan. Cook for only one minute on side one, and about 30 seconds for the second side. If you find they are not done with this time limit, turn your heat up a bit to get the pan hotter.
I hope you enjoy these easy chocolate crepes as much as I did. I wish you a happy new year and a year of fabulous food!
Looking For More Recipes?
- 172 Grams All Purpose Flour
- 24 Grams Cocoa Powder
- 1 Cup Cold Milk
- 1 Cup Cold Water
- 4 Large Eggs
- 1/4 Teaspoon Salt
- 3 Tablespoons melted butter plus more for brushing on pan
- Mix all ingredients (flour, cocoa powder, milk, water, eggs, salt) with a whisk in a medium sized bowl until smooth.
- Chill crepe batter in the refrigerator for 30 minutes.
- Heat a non-stick frying pan over medium heat. Brush with melted butter.
- Pour in 2 to 3 tablespoons of batter into the center of the pan and then tilt the pan in all directions to cover the bottom evenly.
- Cook about 1 minute, or until browned on the bottom.
- Turn and cook briefly on the other side.
- Cool on a rack as you finish making the rest.
Here are a few of our favorite chocolate breakfast recipes:
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