Chocolate crepes that are easy to make and will guarantee perfect results every time!
How to make perfect chocolate crepes that are soft, delicious, and very chocolatey!
My classic French crepes recipe is one of my most popular posts on the blog! For a reason. They’re so easy to make, and yield perfect crepes every time.
So I thought it was time to share my easy chocolate crepes recipe. They are just as easy to make and guarantee perfect crepes just like my basic crepe recipe. Plus these are great for a romantic breakfast / brunch, or valentine’s day too.
Weekend breakfasts are when we enjoy crepes in our house. I’m usually a savory crepe girl, but sometimes I love me some fruits and whipped cream with my crepes. These chocolate crepes are perrrfect for that.
Because of the cocoa powder, these crepes have a lovely bittersweet flavor. And the deep chocolate flavor makes them extra decadent.
All you need to make chocolate crepes
- AP flour
- Cocoa powder – I prefer to use dutch cocoa powder, but natural cocoa powder is fine too.
- Sugar
- Milk
- Eggs
- Salt and vanilla
Ingredient substitutions
To make gluten free crepes
Substitute the AP flour 1:1 with gluten free flour. I like using Bob’s Red Mill GF flour. You can also use buckwheat flour instead of AP flour.
To make vegan chocolate crepes
Substitute the milk with a plant based milk. I like to use oat milk (which also happens to be my current favorite milk to drink!).
Substitute the butter with oil. Preferably an oil with neutral flavor (such as vegetable oil or canola oil). But you can use olive oil or avocado oil instead as well.
Substitute the eggs with flax eggs. You can also just add extra milk in place of the eggs (1/4 cup per each egg). It will just have less richness, and the chocolate crepes will be more delicate.
How to make the crepe batter
Making it in a bowl
Here’s how you need to mix your ingredients in order to get a nice, smooth chocolate crepe batter for crepes.
Place the sugar, salt, flour, and cocoa in a bowl, and whisk to combine.
Add about 1/2 cup of milk into the dry ingredients and whisk to combine. Add enough milk and whisk it in gently to create a smooth mixture. Do not over-work the mix. Just make sure there are no lumps.
Once you have a smooth mix, add eggs and butter, and whisk them in. Add the rest of the milk and mix until smooth.
This method of mixing will prevent a lumpy crepe batter. Make sure to let the batter rest for about 15 – 20 minutes before using.
Making it in a blender / stick blender
This is my preferred method of making the crepe batter.
Add the liquid ingredients into a large jug (blender jug) first – milk, eggs, melted butter, sugar, and salt.
Next, add the flour and cocoa powder. Run the blender / stick blender until you have a completely smooth crepe batter. Scrape the sides of the blender / jug to make sure there are no dry spots.
Allow the chocolate crepe batter to rest for about 15 minutes before using.
Cooking perfect chocolate crepes
To cook chocolate crepes, you can use a crepe pan or a large pan with a flat surface. I do own a non-stick crepe pan, but that’s because I make crepes very often.
My recommendation is to use a non-stick frying pan. You also want to have a wide spatula that you can slide under the crepe, so you can flip it over carefully halfway through cooking.
How much batter to use per crepe
- 8 inch pan – about 3 tbsp of batter (about 45 – 50 mL)
- 10 inch pan – about 1/4 cup of batter (about 60 mL)
- 12 inch pan – about 1/3 cup of batter (about 75 – 80 mL)
Heat the pan over medium high heat. Brush the hot pan with oil or melted butter (my preference).
Add the right amount of batter into the pan, WHILE swirling the pan to evenly coat it with the crepe batter. With practice, this can be done quickly and evenly.
Return the pan back to the heat and cook the crepes until the edges are just starting to become crisp. Use a silicone or rubber spatula to flip and cook the crepe on the other side.
The cook time will depend on the heat level of your stove. It can take as little as 30 seconds, or about 1 minute on the first side. I personally prefer for the cook time to be between 30 seconds to a minute, so adjust the stove heat accordingly.
After gently flipping the chocolate crepe over, cook the other side for a shorter time. If you over-cook the crepe, it can burn or dry out and become crispy.
Stack the cooked crepes on a parchment paper lined plate, or on a wire rack.
You can find more details on how to cook crepes perfectly right here.
Serving suggestions
These easy chocolate crepes are perfect on their own. But a little whipped cream on top with powdered sugar doesn’t hurt either! Here are some other ways you can serve these chocolate crepes.
- Berry and chocolate crepes – Chocolate crepes filled with whipped cream and fresh berries.
- Chocolate and fruits crepes – Fresh fruit + whipped cream + chocolate sauce (optional).
- Banana chocolate crepes – Whipped cream + sliced bananas + shaved chocolate / chocolate sauce.
- Nutella and banana chocolate crepes – Nutella + sliced bananas + whipped cream.
- Peanut butter chocolate crepes – Peanut butter whipped cream + chocolate sauce.
- Passion fruit cheesecake chocolate crepes – Passion fruit curd + cream cheese.
- Mocha chocolate crepes – Add 1 tsp of instant coffee to the crepe batter.
Why I love making these crepes
I’ll take crepes (and waffles) over pancakes any day! These chocolate crepes are easier and quicker to make than waffles or pancakes too. So I find myself making these a lot more often.
They’re perfect for a decadent breakfast, or for those special celebratory mornings. Or even for a lazy weekend brunch or dessert!
These chocolate crepes are also incredibly versatile. And since you can make them in a blender or with a stick blender, they are easy to whip up on short notice.
Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.
Chocolate Crepes Recipe
Ingredients:
- 360 ml milk (I prefer whole milk or 2% milk) 1 ½ cups
- 3 large eggs
- 45 g butter (melted) 3 ½ tbsp
- 2 tsp vanilla
- 50 g white sugar or brown sugar ¼ cup
- ½ tsp salt
- 100 g flour generous ¾ cup
- 40 g cocoa powder (I use dutch cocoa powder) ¼ cup
Instructions:
In a blender or with a stick blender
- Place the milk, eggs, melted butter, vanilla, sugar, and salt in a blender or tall jug.
- Next, add the flour and cocoa powder.
- Blend until the crepe batter is smooth, while making sure to scrape down the sides of the jug half way through to prevent the flour from sticking to the sides.
- Let the chocolate crepe batter rest for at least 15 minutes.
In a bowl with a whisk
- Place the flour, cocoa powder, sugar, and salt in a large bowl. Whisk to combine.
- Add a little of the milk (about ½ cup), while whisking, to form a smooth paste.
- Then add the eggs, butter, and vanilla, and whisk to combine. Whisk in the rest of the milk until smooth.
- Let the chocolate crepe batter rest for at least 15 minutes.
Cooking the chocolate crepes
- Preheat a 10 inch non-stick pan over medium heat.
- Brush a layer of butter on the heated pan. I use a silicone brush, but you can use a butter soaked paper towel or cloth as well.
- Always give the crepe batter a mix before you make each crepe. This makes sure the flour is uniformly mixed through.
- Scoop up about ¼ cup of the batter (using a ladle or measuring cup). Pour the batter into the hot pan while swirling it to coat the bottom of the pan. Make sure the batter is spread as evenly as possible. If there are any large bald spots, just place a little batter in there to cover the spots. (The first crepe may not come out perfect, and is usually the "test" crepe.)
- Return the pan back to the heat to let the crepe cook.
- For extra soft crepes – cook the crepes only until they are just set at the surface (about 30 seconds) and there’s no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from the pan and place it on a plate or wire rack.
- For classic crepes – cook the crepes until the edges are starting to become a little crisp (about 40 – 60 seconds). Flip the crepes over and cook for a further 10 – 15 seconds on the other side.
- Repeat until all the batter is used up (remember to mix the batter each time).
- Stack the cooked crepes on a plate or wire rack until you've made all the chocolate crepes.
- Serve with your choice of filling. See the post for serving suggestions.
Tips & Tricks
To make gluten free chocolate crepes
Substitute the AP flour 1 :1 with GF flour. I like using Bob’s Red Mill GF flour. You can also use buckwheat flour instead of AP flour.To make vegan chocolate crepes
Substitute the milk with a plant-based milk. I like to use oat milk. Use avocado oil (or olive oil or vegetable oil) instead of the butter. Substitute the eggs with flax eggs. You can also just add extra milk in place of the eggs (1/4 cup per each egg). It will just have less richness, and the chocolate crepes will be more delicate.To make ½ batch of crepes
Use 2 eggs (instead of 1 ½).Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
John Doe says
loved this recipe so much!
Gina says
5 STARS! Absolutely delicious!
Renee says
I loved these chocolate crepes! They really elevated the dessert to something special!