If you're looking for a simple breakfast or dessert, full of flavors that can be prepared in just a few minutes, then these easy chocolate crepes are perfect for you!
These Easy Chocolate Crepes are rich and tender with the perfect chocolate flavor. Easy to make with simple ingredients, they make the perfect breakfast or Valentine's Day dessert and totally satisfy those chocolate cravings.
This chocolate crepe batter is very simple to prepare. You can make it a day in advance and use it the next day for breakfast. Serve with chocolate sauce, fresh berries or fresh fruit!
If you are a chocolate lover like us, this recipe is perfect for you! They are the perfect crepes to serve for the whole family!
If you liked this chocolate crepe recipe, you might want try this delicious Crepes with lemon and sugar or this Crepes with fruit and yogurt recipe.
TABLE OF CONTENTS
INGREDIENTS FOR EASY CHOCOLATE CREPES
Here you'll find all the ingredients needed to make this recipe:
- All-purpose flour - Adds consistency and is the base of the batter.
- Chocolate powder (or cocoa powder) - Chocolate powder is a versatile and delicious ingredient that adds rich chocolate flavor to this recipe.
- Granulated sugar - To sweeten and flavor.
- Eggs - Provides structure and moisture.
- Vanilla extract - Adds flavor.
- Butter - Melted butter.
- Milk - Whole milk.
- Dark chocolate - Melted chocolate.
- Whipping cream and butter - To make the chocolate sauce.
Dry ingredients:
Wet ingredients:
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE EASY CHOCOLATE CREPES
Step 1:
For the crepes:
In a large bowl, whisk the flour, chocolate powder and the sugar; set aside.
Step 2: In a separate bowl, beat the eggs and the milk with an electric mixer on medium speed. Reduce the mixer speed to low, add the chocolate mixture and beat for 1 to 2 minutes. Add the vanilla extract, melted butter and beat for 2 to 3 minutes until it’s nicely incorporated.
Step 3: Heat a non-stick frying pan over medium heat for 1 minute. Add 1 teaspoon butter, swirling to coat.
Step 4: When melted, pour small portions of the batter with a ladle until cover completely the bottom of the pan. When the first side of the crepe begins to pull away from the pan, flip with a rubber spatula and cook an additional 1-2 minutes or until cooked through. Repeat the process until the batter runs out.
Step 5:
For the chocolate sauce:
In a medium bowl, add the chocolate broken into pieces and the butter. Melt for 45 seconds in the microwave. Remove the bowl from microwave, add the cream and stir with a fork until obtain a creamy mixture.
Step 6: With a pastry bag, garnish the crepes with the chocolate sauce and serve.
RECIPE TIPS
To make thin crepes, use a thin, even layer of batter in the pan. Tilt and rotate the pan quickly to spread the batter thinly.
If you want to make this recipe for breakfast, simply make the batter a day in advance and store in the refrigerator in a bowl covered with plastic wrap.
FREQUENTLY ASKED QUESTIONS
How long do crepes last in the fridge?
How to freeze crepes?
How to reheat crepes?
YOU MAY ALSO LIKE
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- Crepes with banana and chocolate
- Best apple pancakes
- Crepes filled with strawberry jam
- Easy pancakes
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Easy Chocolate Crepes
If you're looking for a simple breakfast or dessert, full of flavors that can be prepared in just a few minutes, then these easy chocolate crepes are perfect for you!
5.00 from 2 reviews
- 100 grams (3/4 cup) all-purpose flour
- 2 large eggs
- 3 tablespoons chocolate powder (or cocoa powder)
- 1 tablespoon vanilla extract
- 1 teaspoon granulated sugar
- 1 tablespoon melted butter
- 300 ml (1 1/3 cups) whole milk
- 1 teaspoon butter for greasing
- 150 grams (5 1/3 ounces) dark chocolate
- 150 ml (1/3 pint (157ml)) whipping cream
- 3 tablespoons butter
- For the crepes:
In a large bowl, whisk the flour, chocolate powder and the sugar; set aside. - In a separate bowl, beat the eggs and the milk with an electric mixer on medium speed. Reduce the mixer speed to low, add the chocolate mixture and beat for 1 to 2 minutes. Add the vanilla extract, melted butter and beat for 2 to 3 minutes until it’s nicely incorporated.
- Heat a non-stick frying pan over medium heat for 1 minute. Add 1 teaspoon butter, swirling to coat.
- When melted, pour small portions of the batter with a ladle until cover completely the bottom of the pan. When the first side of the crepe begins to pull away from the pan, flip with a rubber spatula and cook an additional 1-2 minutes or until cooked through. Repeat the process until the batter runs out.
- For the chocolate sauce:
In a medium bowl, add the chocolate broken into pieces and the butter. Melt for 45 seconds in the microwave. Remove the bowl from microwave, pour the cream over the melted chocolate and stir with a fork until obtain a creamy mixture. - With a pastry bag, garnish the crepes with the chocolate sauce and serve.
Ingredients
- For the crepes:
- For the chocolate sauce:
Directions
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