Description
Delicate, thin, and decadently chocolatey, these French chocolate crêpes make a delightful breakfast, dessert, or sweet treat any time of day. Fill them with your favorite ingredients or enjoy them plain!
Ingredients
Scale
Ingredients:
For the Chocolate Crêpes:
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 ½ cups whole milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted (plus extra for the pan)
- 1 teaspoon vanilla extract
Optional Fillings and Toppings:
- Nutella or chocolate spread
- Fresh berries (strawberries, raspberries, blueberries)
- Whipped cream
- Banana slices
- Powdered sugar (for dusting)
- Chocolate sauce or melted chocolate
- Crushed nuts (hazelnuts, almonds, or walnuts)
Instructions
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Prepare the Batter:
- In a large mixing bowl, whisk together flour, cocoa powder, sugar, and salt.
- In another bowl, whisk milk, eggs, melted butter, and vanilla extract until combined.
- Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and lump-free.
- Let the batter rest for at least 30 minutes at room temperature (or refrigerate for up to 2 hours). This allows the flour to fully absorb the liquids, resulting in tender crêpes.
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Cook the Crêpes:
- Heat a nonstick skillet or crêpe pan over medium heat and lightly grease with butter.
- Pour about ¼ cup of batter into the pan, swirling to evenly coat the bottom with a thin layer.
- Cook for 1-2 minutes until the edges begin to lift and the bottom is set.
- Flip gently with a spatula and cook the other side for another 30 seconds to 1 minute.
- Transfer to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter.
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Assemble and Serve:
- Spread desired fillings (like Nutella or fresh fruit) onto each crêpe.
- Fold into quarters, roll, or fold into halves.
- Top with powdered sugar, whipped cream, berries, or drizzle with chocolate sauce for an indulgent treat.
Notes
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Resting the Batter:
- Resting the batter is essential for smooth, tender crêpes. If short on time, you can skip it, but resting for at least 30 minutes yields the best texture.
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Consistency of the Batter:
- The batter should be thin, like heavy cream. If it’s too thick, add a tablespoon of milk at a time until the desired consistency is reached.
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Cooking Tips:
- Use a nonstick skillet or a dedicated crêpe pan for best results.
- Keep the heat medium to prevent burning while allowing the crêpes to cook through.
- Swirl the batter immediately after pouring to get even, thin layers.
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Make-Ahead & Storage:
- Crêpes can be made ahead and stored in the refrigerator for up to 3 days.
- To freeze, stack crêpes with parchment paper between each one and place in a ziplock bag for up to 2 months. Thaw and reheat in a warm skillet.
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Filling Ideas:
- Classic: Nutella with banana slices or strawberries.
- Elegant: Mascarpone with fresh berries and a dusting of powdered sugar.
- Savory Option: Omit cocoa powder and sugar from the batter for savory fillings like ham, cheese, or sautéed vegetables.
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Dairy-Free Option:
- Substitute almond milk or oat milk for whole milk. Use plant-based butter for cooking.
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Serving Suggestions:
- Serve with a cup of espresso for a classic French touch or a scoop of vanilla ice cream for dessert.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 8 crêpes
- Calories: ~200 kcal per plain crêpe