Chocolate crepes are the perfect blend of indulgence and elegance, offering a silky, melt-in-your-mouth experience with every bite. These delicate, cocoa-infused delights are surprisingly simple to make, requiring just 5 minutes of prep and a quick 2-minute cook per crepe.
The batter’s 30-minute rest ensures a smooth, velvety texture that’s ideal for rolling or folding. Whether filled with fresh berries, whipped cream, or a drizzle of caramel, each crepe is a decadent treat that feels both luxurious and comforting.
With just 93 calories per serving, these crepes are a guilt-free way to satisfy your sweet tooth. The rich chocolate flavor pairs beautifully with the light, airy texture, making them a versatile dessert or breakfast option.
Perfect for impressing guests or treating yourself, these crepes are a quick, effortless way to bring a touch of sophistication to your table. Ready in under 40 minutes, they’re proof that indulgence doesn’t have to be complicated.
Ingredients for Chocolate Crepes
- ⅓ cup (80 ml) very hot water
- 3 Tablespoons natural cocoa powder
- 1 cup (125 g) all-purpose flour
- 3 Tablespoons granulated sugar
- ½ teaspoon table salt
- 1 cup (236 ml) milk (whole milk recommended)
- 2 large eggs
- 2 Tablespoons unsalted butter, melted
- ¾ teaspoon vanilla extract
- Cooking oil, spray, or melted butter (for cooking)
Step-by-Step Instructions
- Prepare the cocoa mixture: In a bowl, whisk together the hot water and cocoa powder until fully combined. Set aside.
- Blend the batter (optional): If using a blender, add the cocoa mixture and all remaining ingredients (flour, sugar, salt, milk, eggs, melted butter, and vanilla extract). Blend until smooth. If needed, pause to scrape the sides of the blender. Cover and refrigerate the batter for 30-60 minutes (or up to 2 days).
- Whisk the batter (alternative method): If not using a blender, whisk the flour, sugar, and salt in a large bowl. Make a well in the center and add the cocoa mixture, half of the milk, eggs, melted butter, and vanilla extract. Whisk until smooth, then gradually add the remaining milk. Cover and refrigerate as above.
- Cook the crepes: Heat a nonstick skillet over medium heat. Lightly brush the pan with oil or melted butter. Once the pan is hot (you should feel heat radiating when hovering your hand above it), stir the batter and pour about ¼ cup into the pan. Tilt and swirl the pan to form a thin, even circle (aim for 8” diameter).
- Flip and finish: Cook until the edges set and the surface appears dry (about 1 minute). Flip the crepe using a spatula or crepe turner and cook the other side until done (about 30 seconds). Transfer to a plate and repeat with the remaining batter, lightly oiling the pan between crepes.
- Serve: Enjoy the crepes warm or chilled, with your favorite toppings like whipped cream, fresh fruit, or chocolate sauce.
Delicious Toppings & Fillings for Chocolate Crepes
Elevate your chocolate crepes with sweet or savory toppings! Try a drizzle of chocolate ganache or caramel sauce for extra indulgence. Fresh berries like strawberries or raspberries add a refreshing contrast, while a dollop of whipped cream or a scoop of vanilla ice cream makes it a dessert dream. For a nutty twist, sprinkle chopped hazelnuts or almonds on top.
Perfect Pairings: Serving Suggestions
Serve your chocolate crepes warm for a cozy breakfast or dessert. Pair them with a cup of espresso or hot chocolate for a café-style treat. If you’re feeling fancy, layer them with Nutella and banana slices for a decadent brunch option. They’re also great with a dusting of powdered sugar for a simple yet elegant finish.
Storage & Reheating Tips
Store leftover crepes in an airtight container, separated by parchment paper, for up to 2 days in the fridge. To reheat, warm them in a skillet over low heat for 1-2 minutes or microwave for 15-20 seconds. For longer storage, freeze them in a single layer and thaw at room temperature before reheating.
Quick Tips for Crepe Success
Use a nonstick skillet and keep it well-oiled to prevent sticking. Swirl the batter quickly to create thin, even crepes. If the batter thickens while resting, add a splash of milk to thin it out. Don’t rush the cooking—low and steady heat ensures perfectly cooked crepes every time!
Fun Variations to Try
Experiment with different flavors by adding orange zest or espresso powder to the batter. For a gluten-free version, swap all-purpose flour with almond flour or a gluten-free blend. You can also make savory crepes by reducing the sugar and filling them with cheese and spinach for a unique twist.
Chocolate Crepes
Ingredients
- ⅓ cup very hot water
- 3 Tablespoons natural cocoa powder
- 1 cup all-purpose flour
- 3 Tablespoons granulated sugar
- ½ teaspoon table salt
- 1 cup milk I use whole milk
- 2 large eggs
- 2 Tablespoons unsalted butter melted
- ¾ teaspoon vanilla extract
- Cooking oil or spray or melted butter for cooking
Instructions
- Whisk together hot water and cocoa powder until completely combined.
- If using a blender: Pour water/cocoa powder and all remaining ingredients into blender. Blend until smooth (you may need to pulse or pause and scrape the sides of the blender if all ingredients aren’t becoming well-combined). Cover and rest in the refrigerator for 30-60 minutes or up to 2 days before using.
- If not using a blender: Whisk together flour, sugar, and salt in a large bowl and make a well in the center of the bowl. Add water/cocoa mixture, about half of the milk, eggs, butter, and vanilla extract and whisk together until smooth and combined. Gradually whisk in remaining milk until you have a completely smooth and well-combined batter. Cover and rest the batter in the refrigerator for 30-60 minutes or up to 2 days before using.
- Cooking (no matter which way batter was prepared): Place a nonstick skillet over medium-heat and very lightly brush the surface of the pan with cooking oil. Allow the pan to warm up for several minutes, until you can feel the heat radiating from the pan if you hover your hand several inches above it.
- Stir crepe batter once more to ensure all ingredients are well-combined then lift the pan from the heat and pour approximately ¼ cup of batter into the pan. Tilt and swirl the pan to form a thin circle (I aim for 8” circles) and return to the heat.
- Cook until crepe begins to appear dry and the edges have set, then flip with a spatula or crepe turner. Cook on the other side until cooked through, then remove from heat. Crepes can be served either warm or chilled.
- Repeat with remaining batter, lightly brushing pan with oil between crepes.