Description
These Easy Chocolate Crepes are thin, delicate pancakes infused with cocoa powder for a rich chocolate flavor. Perfect for a quick breakfast or dessert, they are versatile and can be topped with whipped cream, Nutella, fresh berries, bananas, or nuts. The crepes come together in just 20 minutes, including resting time, making them an effortless treat for any occasion.
Ingredients
Scale
Crepe Batter
- 2 cups milk (2%)
- 4 large eggs
- 3 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon Kosher salt
- 1½ cups all-purpose flour, sifted if desired
- ¼ cup unsweetened cocoa powder
Optional Toppings
- Whipped cream
- Nutella
- Jam
- Fresh berries (such as strawberries or blueberries)
- Bananas, sliced
- Nuts
Instructions
- Prepare the batter: In a medium bowl, whisk together the eggs, milk, melted butter, granulated sugar, vanilla extract, and Kosher salt until fully combined.
- Add dry ingredients: Gradually sift in the flour and cocoa powder while whisking continuously to avoid lumps. Whisk until the batter is smooth. Let the batter rest for 15 minutes to hydrate the flour and improve texture.
- Heat the pan: Place a nonstick skillet or crepe pan over medium heat. Lightly grease it with a small amount of butter or oil to prevent sticking.
- Cook the crepes: Pour ¼ cup of the batter into the pan, swirling to evenly coat the surface in a thin layer.
- First side cooking: Cook the crepe for 1 to 2 minutes until the edges lift slightly and the bottom is set and lightly browned.
- Flip and finish: Carefully flip the crepe using a spatula and cook for an additional 30 seconds to 1 minute until fully cooked.
- Repeat: Remove the cooked crepe and continue the process with the remaining batter, lightly greasing the pan as needed.
- Serve: Serve the crepes warm with your choice of optional toppings such as whipped cream, Nutella, jam, fresh berries, sliced bananas, or nuts.
Notes
- Resting the batter helps produce tender crepes with better texture.
- Use a nonstick skillet or crepe pan for easier flipping and cooking.
- Adjust the heat as needed to avoid burning the crepes; medium heat works best.
- For thinner crepes, spread the batter quickly and evenly across the pan.
- Leftover crepes can be stored in the refrigerator for up to 2 days, wrapped tightly in plastic.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
