Learn how to make chocolate crepes at home. These delicious thin pancakes are perfect for a decadent breakfast or dessert!
Crepes are one of my favorite foods to eat. There is something about the thin pancakes that just gets to me. For the longest time, I was obsessed with my hazelnut crepes. Then I learned how to make chocolate crepes and it was game over. Nothing can beat a delicious chocolate crepe with strawberries and tons of fresh whipped cream. That is my dessert go-to when I want to feel fancy. In the morning the chocolate crepes are adorned with a variety of fresh fruits, and perhaps a touch of cinnamon.
If you are learning how to make chocolate crepes for the first time, it is just as easy as making regular crepes. The primary difference is that we replace some of the all-purpose flour with cocoa powder and add more sugar, plus vanilla to the batter. The general process of creating the batter is the same. We add the eggs to the flour to create a paste which is then thinned out into a batter when we slowly add the rest of the wet ingredients. You can do this by hand or by using a blender. I do not recommend using a food processor for this.
While using a crepe maker with a spreader and turner gives you the most professional looking results, you can make delicious chocolate crepes using a nonstick skillet. The trick is to make sure the pan is hot and begin swirling the batter around the second it hits the pan. I prefer to hold the batter in one hand and hold the skillet in the other, swirling the pan gently as I pour. If you are new at this, you can leave the skillet on the burner, add your batter, then swiftly lift the skillet and begin swirling around. The idea is to get an even layer of batter along the bottom of the skillet. Once it is spread evenly around, allow it to cook for a minute before carefully flipping.
If you don’t have a crepe turner, I find a thin rubber spatula or butter knife does the trick to lift the pancake, From there, you wan to wiggle your utensil to the middle of the crepe carefully without tearing the crepe and gently flipping over. It may take a few tries to get right, but even the ripped crepes will taste delicious!
- 1/3 cup all-purpose flour
- 3 tablespoons cocoa powder
- 3 – 4 tablespoon granulated sugar
- 1/8 teaspoon salt
- 2 large eggs, room temperature
- 3/4 cup warm milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- Heat a skillet to medium heat.
- In a mixing bowl or blender, add the flour, cocoa powder, sugar, and salt together then mix until well combined.
- Add in the eggs and mix until the mixture forms a paste (this will take roughly 30 seconds in a blender).
- In a small bowl, whisk together the milk, vanilla, and butter together.
- Add the milk mixture to the flour mixture and mix well. If using a blender, this should take about 30 – 45 seconds. If you are mixing by hand, I recommend slowly adding in the milk mixture, whisking very well as you continue to add the milk.
- Leave the batter to rest for about 10 minutes.
- Pour 1/4 cup of the batter into your skillet and swirl until there is an even coating of the batter on the bottom of the skillet. Cook for a minute, then flip to cook for an additional minute.
- Leave the cooked crepe on a wire rack in a warm oven while you cook the remaining crepes.
- Serve with fruit, whipped cream, caramel, or any other toppings and fillings you desire.