Description
These Easy Chocolate Crepes are thin, delicate pancakes infused with rich cocoa flavor, perfect for a decadent breakfast or dessert. Made with simple pantry ingredients and cooked quickly on the stovetop, these crepes can be enjoyed with a variety of toppings like whipped cream, Nutella, fresh berries, or bananas for a customizable treat.
Ingredients
Scale
Crepe Batter
- 2 cups milk (2%)
- 4 large eggs
- 3 Tablespoons unsalted butter, melted
- 3 Tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon Kosher salt
- 1 ½ cups all-purpose flour (sifted, if desired)
- ¼ cup unsweetened cocoa powder
Optional Toppings
- Whipped cream
- Nutella
- Jam
- Fresh berries
- Bananas
- Nuts
Instructions
- Mix Wet Ingredients: In a medium bowl, whisk together the eggs, milk, melted butter, sugar, vanilla extract, and salt until fully combined and smooth.
- Add Dry Ingredients: Gradually sift and add the flour and cocoa powder to the wet mixture, whisking continuously to avoid lumps. Continue whisking until the batter is smooth. Let the batter rest for 15 minutes to allow flour to hydrate and improve texture.
- Heat Pan: Preheat a nonstick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter or oil to prevent sticking.
- Cook Crepes: Pour about ¼ cup of the batter into the heated pan. Immediately swirl the pan to spread the batter evenly into a thin layer covering the surface.
- First Side Cooking: Cook for 1 to 2 minutes, until the edges begin to lift and the bottom is set and lightly browned.
- Flip Crepe: Carefully flip the crepe using a spatula and cook the other side for an additional 30 seconds to 1 minute until fully cooked.
- Repeat: Remove the crepe from the pan and repeat the process with the remaining batter, lightly greasing the pan between crepes if needed.
- Serve: Serve the chocolate crepes warm topped with your choice of whipped cream, Nutella, jam, fresh berries, sliced bananas, or nuts.
Notes
- Resting the batter allows the flour to fully absorb the liquid, resulting in more tender crepes.
- Use a nonstick pan or well-seasoned crepe pan to ensure easy flipping and removal.
- Adjust the heat if crepes brown too quickly or cook unevenly.
- Crepes are best served fresh but can be stored in the refrigerator for up to 2 days, separated by parchment paper.
- Reheat gently in a skillet or microwave before serving.
