Chocolate Crepes are rich, delicate, and perfectly tender, creating the ultimate base for whipped cream, fresh fruit, Nutella, and all your favorite sweet toppings.
Author’s Notes
Straight From Marie’s Family Bakery in France
You might remember from my original (and much-loved!) Crepe recipe that we had the sweetest exchange student from France, Marie, live with us for about nine months. Her dad was a pastry chef at their family bakery, and naturally, we begged for all of their recipes!
Marie shared her dad’s recipe with us and taught us all the little tips and tricks that made it special. And over the years, that crepe recipe has become one of the most popular on my website and a true family favorite.
And now, all these years later, I’m finally sharing a chocolate version! We made chocolate crepes with Marie too, and the recipe is nearly identical with one key addition: cocoa powder. She always insisted on Dutch-process cocoa, and I wouldn’t dream of using anything else.
The chocolate flavor is subtle, which I actually love so much because it lets the fillings and sauces shine. Hello Nutella and caramel sauce! I hope you love this version just as much as the original!
Ingredients In Chocolate Crepes
| Ingredient | Let’s Chat About It |
|---|---|
| Whole milk & eggs | Stick to whole milk for the best texture, and use large eggs for consistent results. |
| All-purpose flour & salt | Blend only until combined. Overmixing can make crepes less tender. |
| Dutch-process cocoa powder & sugar | Stick with Dutch-process cocoa for the smoothest flavor and best results. |
| Melted butter & vanilla | Let the melted butter cool slightly before blending so it incorporates smoothly. |
| Toppings of choice | Prep toppings while the batter chills so everything is ready to go once the chocolate crepes finish cooking! |
How To Serve Chocolate Crepes
- Nutella, sliced bananas, and whipped cream
- Fresh strawberries, whipped cream, and a chocolate drizzle
- Caramel sauce, sliced bananas, and toasted pecans
- Whipped cream, mixed berries, and powdered sugar
- Mascarpone cream, fresh raspberries, and shaved chocolate
Chelsea’s Notes
My Top Tips
Separate crepes with parchment paper. Warm crepes can stick together as they cool, so place parchment squares between each one to prevent tearing.
Keep the heat at medium-low. Too much heat can make chocolate crepes cook unevenly, dry out, and tear. A steady temperature gives you soft, tender crepes every time.
Lightly butter between each crepe. Use only a thin coating. Too much butter can cause the batter to slide and cook unevenly
Storage
Chocolate crepes are perfect for making ahead! Let cool completely, then stack with parchment paper between each crepe and store in an airtight container in the fridge for up to 3 days.
To freeze, place parchment between crepes and freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and warm gently in a skillet or microwave until just warmed through.
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Chocolate Crepes
Video
Equipment
- Nonstick skillet 8-inches
Ingredients
- 2-1/2 cups whole milk
- 1-3/4 cups all-purpose flour
- 1/4 cup dutch-process cocoa powder spoon into measuring cup and level off the top
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter melted and slightly cooled
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 to 3 tablespoons unsalted butter melted, for cooking the crepes
- Toppings as desired see note 1
Instructions
- In a high-powered blender, combine milk, flour, cocoa powder, sugar, salt, 4 tablespoons melted butter, vanilla, and eggs. Pulse on low speed until smooth and lump-free, about 10 to 15 pulses. Avoid over-mixing.
- Scrape down the sides and bottom of the blender if needed and pulse a few more times. Cover and refrigerate batter for at least 1 hour or overnight.
- Cut small squares of parchment paper to place between cooked crepes.
- Heat an 8 to 10-inch nonstick pan over medium to medium-low heat. Give the batter a quick stir before using.
- Using a pastry brush, very lightly butter the pan. Pour 1/4 cup batter into the center of the pan and working very quickly, swirl to coat the bottom evenly.
- Cook 1 to 2 minutes or until the bottom is set and lightly browned. Flip and cook another 1 to 2 minutes until cooked through.
- Transfer to a plate and place parchment paper between crepes to prevent sticking.
- Repeat with remaining batter, adjusting heat as needed.
- Fill with whipped cream, strawberries, bananas, Nutella, chocolate sauce, or your favorite toppings. Fold into triangles and dust with powdered sugar if desired.
