Chocolate Crepes
Chocolate Crepes are a fun twist on classic crepes, with a delicate cocoa flavor that’s perfect with everything from strawberries and cream to Nutella and chocolate sauce.
Servings: 16 crepes
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.
Video
Notes
Serving Suggestions: Fill chocolate crepes with Nutella, sliced bananas, and whipped cream, or try fresh strawberries with homemade whipped cream and a drizzle of chocolate sauce. Other favorites include caramel sauce with bananas and toasted pecans, vanilla whipped cream with mixed berries and powdered sugar, or mascarpone cream topped with fresh raspberries and shaved chocolate.
Storage: Let crepes cool completely, then stack with parchment paper between each one and refrigerate in an airtight container for up to 3 days. Freeze (with parchment between layers) for up to 2 months. Rewarm gently in a skillet or microwave.