These easy and delicious Chocolate Crepes are perfect for breakfast, brunch, or dessert. Fill them up with your favorite fillings or serve them just like that — they would definitely turn any day into a special one!
They are ultra-thin, chocolatey, soft, and delicious – everything you will need in ideal chocolate crepes.
Buy from farmers' markets and local producers to reduce your carbon footprint and enjoy fresher ingredients.
Table of contents
Made with flour, eggs, milk, sweetener, vanilla, and cocoa powder — these easy-to-make, lacy, and thin chocolate crepes have endless filling and topping options!
With this easy-to-follow, fuss-free blender recipe, your homemade chocolate crepes would guarantee to come out perfect each time.
About Chocolate Crepes
These delicious chocolate crepes are perfect for a decadent breakfast and taste extra indulgent with a deep chocolate flavor. They make an ultimate lazy weekend breakfast or brunch! Plus, they are also gourmet enough for special celebrations.
Making this crêpe batter is quite versatile — you can use a blender as I did. You can also use a hand blender or simply use a wired whisk.
This chocolate crepe recipe is a chocolate version of classic French crepes. If you love classic French crepe and yet haven’t tried my easy-to-make fail-proof crepe recipe that yields perfect crepes, then it is high time you should give them a try!
Serve them up as an indulgent weekend breakfast, or make them for a romantic breakfast/brunch, or dessert on the family night – they will turn out amazing. If you love chocolate desserts and fresh fruit fillings then these crepes are calling your name!
I filled them with coconut cream/whipped crepes, and jam. You can also fill them up with nut butter, cookie butter, or fresh compote. If you don’t like to fill crepes, then you can also dust them with icing sugar.
Chocolate desserts and fruits make a great pairing, so I generally fill them with bananas or berries. I have given more crepe-filling ideas on this page here.
This Chocolate Crepe Recipe
✔ is delicious, easy, and quick
✔ makes ultra-thin crepes
✔ is made without the crepe pan
✔ is prepared using a blender
✔ requires no resting time
✔ can be served as a breakfast or dessert
✔ can be made in advance
Chocolate Crepes Ingredients
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Flour - For making chocolate crepes, you will need all-purpose or plain flour. To healthify this crepe recipe, you can substitute the all-purpose flour with wheat flour.
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Butter - You will need some melted butter for making chocolate crepes batter and also for cooking the crepes. Adding butter enhances the flavor of this crepe. I have used unsalted butter for making the batter, but you can also use salted butter.
If you are using salted butter, then skip adding salt. You can also swap butter with vegetable oil. However, butter is highly recommended because it gives the best taste and texture.
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Eggs - They are one of the main ingredients of this recipe. They add structure to this crepe and also help in binding all the ingredients.
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Cocoa powder - Cocoa powder is added for giving chocolate flavor to the crepes. You can go for unsweetened cocoa powder, dutch processed cocoa powder, dark cocoa powder, or even black cocoa powder.
If using dark or black cocoa powder, make sure to reduce the amount of the cocoa powder, or the crepes would taste a bit bitter. 1.5 tablespoons of dark cocoa powder would be enough for this crepe recipe.
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Salt - Adding a little bit of salt intensifies the overall chocolate flavor.
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Liquid - Chocolate crepe batter needs some kind of liquid. For making this recipe, I have used regular cow milk to make them rich and lacy. You can also use a combination of milk and water.
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Sugar - This sweet crepe recipe calls for some sweetener. I have used 3 tablespoons of granulated sugar to sweeten the crepes. You can also use 4 tablespoons of sugar if you prefer sweeter crepes.
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Vanilla Extract - Pure vanilla extract is added to this crepe recipe. You can also use vanilla bean paste here.
How to Make Perfect Chocolate Crepes
Making chocolate crepes at home is very easy and simple. You just need to have the perfect balance of flour, eggs, milk, butter, cocoa powder, and sugar.
Chocolate crêpes have a bit more sugar than regular crêpes. If you use less amount of sugar then the crepes would taste a bit bitter due to the cocoa powder.
Just add everything to a blender and blend until smooth. Your crepe batter is ready. You can make ultra-thin chocolate crepes with this batter.
You will get the step-by-step picture and video recipe in the recipe box on this page.
Serving suggestions
These classic chocolate crepes taste just perfect as they are. You really don’t need anything else. But you can surely dust them with powdered sugar or fill them with whipped or coconut cream to take them to the next level.
_Below are some of our favorite crepe filling ideas: _
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Berry/Fruits - You can fill them with any fresh fruits or berries such as strawberry, cranberry, blueberry, raspberry, peaches, pears, or bananas.
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Chocolate Banana Crepes - Chocolate sauce + banana slices + chocolate shavings + any nuts or fruits of your choice.
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Peanut Butter Banana Chocolate Crepes - Peanut butter + banana slices + chocolate sauce.
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Nutella Chocolate Crepes - Spread Nutella on crêpes, fold them, and then dust them with icing sugar.
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Coconut Jam Chocolate Crepes - Berry jam + sliced bananas + whipped cream.
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Black Forest Chocolate Crepes - Whipped cream + cherry pie filling.
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Apple Chocolate Crepes - Peanut butter + apple slices + cinnamon - maple syrup.
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Ice Cream Chocolate Crepes - Serve these crepes with vanilla ice cream + chocolate sauce.
Looking for more breakfast and brunch recipes? Here are some amazing recipes to try: Blueberry Toast, Blueberry Pie Smoothie, Iced Rose Latte, Mango Overnight Oats, Masala French Toast, etc.
Pro Tips for making perfect Chocolate Crepes
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Batter consistency - Make sure to make a nice and smooth batter to make thin and perfect crêpes. Also, the batter should be of pouring and easy-to-swirl consistency.
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Resting/chilling time - You can make the crepes straight away or let the dough rest for 15-20 minutes. I personally like to rest the batter for a minimum of 15 minutes, because this way you get the best taste and texture of chocolate crepes. Also, your crepes will turn out delicate and tender. You can even let the batter rest for 1 hour or overnight. The resting time allows the flour to absorb the liquid and makes it stable by giving flour a chance to hydrate.
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Preheat the pan for even cooking - Always preheat the pan over medium heat until it is nice and hot before you pour the and swirl batter. This way crepes cook quickly and evenly.
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Don’t add too much batter - Only pour about ¼ to ⅓ cup of batter onto the center of the pan and swirl it.
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Swirl/tilt the pan - For thin crepes swirl is quite important. Raise the hot pan and pour the batter into the center of the buttered pan, and make sure to tilt the pan around to spread and stretch the chocolate crepe batter on the entire pan. For a clear understanding, check out the video recipe given in the recipe box.
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Add butter to room temperature - After melting the butter, let it come to room temperature before adding it to the blender. This way your crepe batter would be smooth without lumps.
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Best pan - For making chocolate crepes one doesn’t need fancy pans. You can use electric crepe skillets, crepes pan if you have one, or just use any non-stick pan.
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Best milk - For a rich taste, I personally like to use whole milk for making chocolate crepes. To make them even richer, you can also add 2-3 tablespoons of heavy cream to the batter. If you prefer dairy-free milk, then you can add almond, coconut, or cashew milk.
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Grease the pan - For making perfect crepes, you need to grease the pan after every crepe. A nicely greased pan makes a nice and thin crepe. You need to grease the pan even if you are using a non-stick pan.
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Stack - Always stack the crêpes on a plate while you cook the crepes with the remaining batter. This way your crepes would stay warm and tender.
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Reheating - If you have leftover crepes, then reheat them on a hot pan. Alternatively, place a parchment paper between each chocolate crepe and microwave for about 30 seconds. They will become nice and hot again.
More amazing Holiday desserts you may also like are: Lemon White Chocolate Cookies, White Chocolate Rocky Road, Fruit and Nut Ice Cream, 3-Ingredient Eggless Nutella Cookies, Easy Chocolate Covered Grapes, 3-Ingredient Nutella Mousse, Chocolate Covered Raspberry Bites, and Chocolate Pomegranate Bites.
FAQ
How to Make Gluten-Free Chocolate Crepes
Making a gluten-free chocolate crêpes recipe is simple and the same as regular crepes. You just need to swap all-purpose flour with gluten-free all-purpose flour. Buckwheat flour can also be used for making gluten-free chocolate crêpes.
How to make Vegan Chocolate Crepes
Chocolate crêpes can be turned into a vegan breakfast by substituting a couple of ingredients.
Substitute the dairy milk with any plant-based milk of your choice. Replace melted butter with any vegetable oil or neutral flavored oil.
Lastly, swap the eggs with flax eggs. To make 1 flax egg, add 1 tbsp flaxseed meal and 2.5 tbsp water to a bowl. Stir and let it rest for 5 minutes to thicken. You need 1 flax egg for every regular egg.
How to make Crepes in advance?
Chocolate crepes usually taste best when served straight from the pan. But you can certainly prepare them in advance. These crepes keep fresh for up to 1-2 days. To store, pack them tightly in plastic wrap and store them in the refrigerator.
Whenever you want to eat, reheat these chocolate crepes in a microwave or reheat them in a pan on the stovetop.
Can I store chocolate crêpe batter?
Yes, sure. The batter stays well for about 48 hours in the refrigerator. To store the batter, cover the bowl tightly and store it in the refrigerator. You can make crepes using the chilled batter.
How do I make Chocolate Crepe batter?
Making chocolate crêpe batter is fuss-free using this blender recipe. Simply add all the ingredients to the blender and blend. That’s it. Your crepe batter is ready.
Can I freeze Chocolate Crepes?
Yes, this chocolate crêpe recipe is freezable. Frozen crêpes stay well for up to 1 month. To freeze, place a parchment sheet between each chocolate crêpe and then wrap them up with a cling wrap. Place the wrapped chocolate crepe stack in a ziplock bag and freeze.
When you want to serve crepes, thaw them at room temperature and then reheat them. Add the topping or fill them and enjoy!
How to make chocolate crepes with whole wheat flour?
Making crepes with whole wheat flour is easy. You need to substitute the all-purpose flour with the same amount of whole wheat flour. The rest of the crepe recipe remains the same. With whole wheat flour batter, you will get slightly thicker crepes.
Chocolate Crepes (Step-by-step photo instructions)
How to Make Chocolate Crepes
- Add eggs, flour, cocoa powder, milk, butter, vanilla extract, and salt to a blender.
- Blend on medium speed for about 30 seconds to 1 minute or until well combined. Scrape the sides if needed, and blend again. Transfer the batter to a bowl. Let the batter rest for 15 minutes, or make crepes immediately. I am using a blender for making this crepe batter, you can use a wire whisk, a hand whisk, or a blender.
- Heat a non-stick skillet or crepe pan over medium heat. Grease the pan with butter and then lift the pan. Pour about 1/3 cup of batter onto the middle of the pan. Now tilt the pan around in a circular motion. This way the crepe batter stretches and covers the whole bottom of the pan. Alternatively, you can also use a crepe tool to spread the batter evenly. Place the pan on the heat again, and cook the crepe for 30 seconds to 1 minute, or until the top has set.6
- When it is nice and dry, loosen the edges with a thin-edged spatula. Now, gently flip the chocolate crepe using a spatula or your hands and cook the other side for 20-30 seconds. Place it on a plate, and repeat until the remaining batter is used up, and also remember to mix the batter each time. Stack the cooked crepes on top of each other.
- Fill the chocolate crepes with any of your favorite fillings and roll it up or fold. I filled chocolate crepes with coconut cream, strawberries, and bananas.
- Then I drizzled them with chocolate sauce, and caramel sauce, and then sprinkled them with butterscotch nuts. Alternatively, you can fold the chocolate crepe in half and then half again to create a triangle and top it with your favorite toppings. Enjoy these easy, and delicious homemade chocolate crepes are ready!
Recipe Card
Chocolate Crepes [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 20 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | French | 8 crepes |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 154 calories | 1 |
INGREDIENTS
For Chocolate Crepes
- 3 eggs at room temperature
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 3 tablespoons butter, melted
- 1 cup milk
INSTRUCTIONS:
How to Make Chocolate Crepes
- Add eggs, flour, cocoa powder, milk, butter, vanilla extract, and salt to a blender.
- Blend on medium speed for about 30 seconds to 1 minute or until well combined. Scrape the sides if needed, and blend again. Transfer the batter to a bowl. Let the batter rest for 15 minutes, or make crepes immediately. I am using a blender for making this crepe batter, you can use a wire whisk, a hand whisk, or a blender.
- Heat a non-stick skillet or crepe pan over medium heat. Grease the pan with butter and then lift the pan. Pour about 1/3 cup of batter onto the middle of the pan. Now tilt the pan around in a circular motion. This way the crepe batter stretches and covers the whole bottom of the pan. Alternatively, you can also use a crepe tool to spread the batter evenly. Place the pan on the heat again, and cook the crepe for 30 seconds to 1 minute, or until the top has set.6
- When it is nice and dry, loosen the edges with a thin-edged spatula. Now, gently flip the chocolate crepe using a spatula or your hands and cook the other side for 20-30 seconds. Place it on a plate, and repeat until the remaining batter is used up, and also remember to mix the batter each time. Stack the cooked crepes on top of each other.
- Fill the chocolate crepes with any of your favorite fillings and roll it up or fold. I filled chocolate crepes with coconut cream, strawberries, and bananas.
- Then I drizzled them with chocolate sauce, and caramel sauce, and then sprinkled them with butterscotch nuts. Alternatively, you can fold the chocolate crepe in half and then half again to create a triangle and top it with your favorite toppings. Enjoy these easy, and delicious homemade chocolate crepes are ready!
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- Batter consistency - Make sure to make a nice and smooth batter to make thin and perfect crêpes. Also, the batter should be of pouring and easy-to-swirl consistency.
- Resting/chilling time - You can make the crepes straight away or let the dough rest for 15-20 minutes. I personally like to rest the batter for a minimum of 15 minutes, because this way you get the best taste and texture of chocolate crepes. Also, your crepes will turn out delicate and tender. You can even let the batter rest for 1 hour or overnight. The resting time allows the flour to absorb the liquid and makes it stable by giving flour a chance to hydrate.
- Preheat the pan for even cooking - Always preheat the pan over medium heat until it is nice and hot before you pour the and swirl batter. This way crepes cook quickly and evenly.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/chocolate-crepes/
