Chocolate Crepes

Updated: Feb. 13, 2025

Recipe Overview

• Prep Time: 10 minutes

• Cook Time: 15 minutes (plus 15 minutes resting)

• Total Time: 40 minutes

• Yield: 6 crepes (serves 2–3 people)

Ingredients

For the Crepes:

• ½ cup (118 ml) milk (1%, 2%, or whole)

• 1 large egg, at room temperature

• 1 tablespoon granulated sugar

• 1 tablespoon unsalted butter, melted (plus extra for greasing the pan)

• ½ teaspoon vanilla extract

• ¼ teaspoon kosher salt

• ⅓ cup (42 g) all-purpose flour

• 1 tablespoon unsweetened cocoa powder

For Serving (Optional):

• Chocolate-hazelnut spread (e.g., Nutella)

• Whipped cream

• Fresh berries (e.g., raspberries, strawberries)

• Powdered sugar

Preparation

Step 1: Prepare the Crepe Batter

In a medium bowl, combine the milk, room-temperature egg, granulated sugar, melted butter, vanilla extract, and kosher salt. Whisk by hand or with an electric mixer on low speed for 1 minute to fully incorporate the sugar and egg, creating a smooth wet base.

Sift the all-purpose flour and unsweetened cocoa powder together into the wet mixture. Gently whisk until the batter is completely smooth, with no visible lumps (small butter solids or slight sheen are acceptable and normal).

Cover the bowl and let the batter rest at room temperature for at least 15 minutes. For overnight storage, blend the rested batter in a blender for 10 seconds to emulsify before refrigerating.

Step 2: Cook the Crepes

Preheat a 7-inch nonstick skillet over medium heat. Chef’s Tip: Measure the pan’s base diameter to ensure it is exactly 7 inches for consistent results.

Melt a small pat of butter (≈1 teaspoon) in the skillet and spread evenly. Using a ¼-cup dry measuring cup, pour 3 tablespoons (scant ¼ cup) of batter into the center. Immediately swirl the pan to spread the batter into a thin, even layer.

Cook undisturbed for 60–90 seconds, until the edges appear dry and slightly crisp. Gently shake the skillet to check if the crepe is loose; if stuck, cook 5–10 seconds longer. Use a thin spatula to flip the crepe, then cook the second side for 30–60 seconds until fully set. Slide onto a plate and repeat with remaining batter (no re-greasing needed after the first crepe).

Step 3: Assemble and Serve

Let crepes cool slightly. For filling:

• Spread 1 teaspoon of chocolate-hazelnut spread over one quadrant of a crepe.

• Fold the crepe in half, then in half again to form a compact package (or spread filling down the center and roll tightly into a log).

Top with whipped cream, powdered sugar, and fresh berries. Serve immediately while warm.

Chef’s Tips

• Pan Mastery: A 7-inch pan ensures manageable crepe size; larger pans may require thinner batter layers.

• Batter Resting: Allowing batter to rest relaxes gluten, resulting in tender crepes.

• Sticking Issues: If crepes stick, a light butter coating per crepe may be needed, even with nonstick pans.

Customer Reviews

• Family-Friendly: "These crepes are delicious, and were fun to make with my 12-year-old son. We needed butter in the pan for every crepe. A small streak of Nutella was perfect. Rolled and topped with whipped cream and raspberries. Double the recipe made 12 crepes for breakfast with eggs." – CB

• Valentine’s Day Hit: "Easy and tasty! Made with my 3-year-old for Valentine’s Day breakfast—they were a hit!"

• Kid Approved: "Delighted my 6-year-old for a Sunday breakfast. One tablespoon of cocoa powder turns a crepe into decadence!"

• Decadent Dessert: "Doubled the recipe, filled with Nutella and walnuts, rolled with maple whipped cream. One of the best desserts I’ve made!"

Enjoy these rich, chocolatey crepes—perfect for breakfast, dessert, or special occasions!