Description
Delight in these easy chocolate crepes, a perfect sweet treat made with simple ingredients like cocoa powder and vanilla. Light and thin, these crepes make an elegant breakfast or dessert when filled with whipped cream, fresh fruit, or chocolate sauce.
Ingredients
Scale
Crepe Batter
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- Butter or oil, for greasing the pan
Optional Fillings and Toppings
- Whipped cream
- Sliced strawberries or bananas
- Chocolate sauce or hazelnut spread
- Powdered sugar for dusting
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, sugar, and salt until fully combined.
- Combine Wet Ingredients: In a separate bowl, thoroughly mix the milk, eggs, melted butter, and vanilla extract until the mixture is smooth and homogeneous.
- Make the Batter: Gradually pour the wet mixture into the dry ingredients while whisking continuously to avoid lumps. Once mixed, let the batter rest for at least 15 minutes to allow the flour to fully hydrate, resulting in tender crepes.
- Prepare the Pan: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook the Crepes: Pour about 1/4 cup of batter into the skillet, swirling it around to evenly coat the bottom in a thin layer. Cook for 1 to 2 minutes until the edges lift easily and the bottom is lightly browned.
- Flip and Finish Cooking: Carefully flip the crepe using a spatula and cook the other side for 30 seconds to 1 minute until set but still tender.
- Serve: Transfer the cooked crepe to a plate and repeat the process with the remaining batter. Fill and top each crepe with your preferred fillings such as whipped cream, sliced fruit, or chocolate sauce, then serve warm.
Notes
- Allowing the batter to rest improves texture and reduces tearing.
- Use a non-stick skillet or crepe pan for best results in flipping.
- Adjust heat as needed to prevent burning; medium heat is optimal.
- For thinner crepes, use less batter and spread quickly.
- These crepes can be made ahead and kept warm in a low oven or refrigerated for up to 2 days.
