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!
Here you'll find all the ingredients needed to make this recipe:
Dry ingredients:
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.
Wet ingredients:
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.
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
1. 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.
2. 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?
Never store crepes for more than 3 days. Beyond this time frame, they might start losing its taste and quality.
How to freeze crepes?
Allow the crepes cool to room temperature after cooking. Place parchment paper between each crepe and wrap in pastic wrap or aluminium foil. Place the wrapped stack of crepes in an airtight container and freeze for up to a month.
How to reheat crepes?
Place the crepe in a plate and microwave for about 30 seconds.
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!
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.
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