Chocolate crepes are thin French-style pancakes made with cocoa powder in the batter. They’re soft, slightly chewy, and perfect for sweet fillings like fruits, whipped cream, or chocolate spreads.
Fast forward to today, and I still make chocolate crepes whenever I need something sweet that feels a little extra special.
They’re thin, soft, and rich with chocolate flavor—perfect for a weekend breakfast, a romantic dessert, or even a fun “build-your-own” crepe night with friends.
The batter comes together in minutes, and you don’t need a crepe maker or any fancy tools. Just a bowl, a whisk, and a non-stick pan.
Whether you fill them with Nutella and bananas, whipped cream and berries, or even a drizzle of warm chocolate sauce, these crepes will win you over in a single bite.
How To Make Chocolate Crepes?
Recipe Overview
Chocolate Crepes are thin, chocolate-flavored French-style pancakes you can fill with sweet or even slightly savory fillings. They’re light yet rich, and perfect for any time of the day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Cuisine: French
- Course: Breakfast / Dessert
- Difficulty: Easy
- Yield: 8–10 crepes
- Calories: ~160 per crepe (without fillings)
Equipment You’ll Need
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or crepe pan
- Ladle or measuring cup (for pouring batter)
- Spatula (thin and flexible for flipping)
Ingredients
- ⅓ cup (80 ml) very hot water
- 3 tablespoons natural cocoa powder
- 1 cup (125 g) all-purpose flour
- 3 tablespoons granulated sugar
- ½ teaspoon table salt
- 1 cup (236 ml) milk (I use whole milk)
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- ¾ teaspoon vanilla extract
- Cooking oil, spray, or melted butter (for cooking)
Ingredient Notes
1. Cocoa powder: Use natural cocoa powder for a classic chocolate flavor. Dutch-processed will give a deeper, slightly less tangy taste.
2. Milk: Whole milk makes the crepes more tender, but you can use 2% or even almond milk.
3. Butter: Melted butter in the batter adds richness and helps with that delicate texture.
4. Hot water: This “blooms” the cocoa powder, making the chocolate flavor stronger.
Instructions
1. Bloom the cocoa:
In a medium bowl, whisk the cocoa powder with the very hot water until smooth. This step makes the chocolate flavor more intense.
2. Make the batter:
Add flour, sugar, and salt to the bowl. Whisk in the milk, eggs, melted butter, and vanilla until smooth. The batter should be thin and pourable—thicker than water but not as thick as pancake batter.
3. Rest the batter (optional):
If you have time, let it sit for 15–30 minutes. This helps the flour fully hydrate and makes the crepes softer.
4. Preheat your pan:
Set a non-stick skillet over medium heat. Lightly grease with butter or oil.
5. Cook the crepes:
Pour about ¼ cup of batter into the pan, swirling quickly so it spreads into a thin, even circle. Cook for 1–2 minutes, until the edges lift slightly. Flip carefully and cook for 30–45 seconds more.
6. Repeat:
Stack finished crepes on a plate, covering with a clean towel to keep them warm.
Nutrition
- Calories: 160
- Fat: 7g
- Carbohydrates: 21g
- Protein: 4g
- Sugar: 8g
Crepes freeze beautifully! Stack them with parchment between each one, wrap tightly, and freeze for up to 2 months. Thaw at room temperature, then warm in a skillet.
FAQ
Can I Make Chocolate Crepes Without Eggs?
Yes. Replace the eggs with ¼ cup applesauce or a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water per egg).
Can I Make Chocolate Crepes Gluten-Free?
Absolutely. Use a good gluten-free all-purpose flour blend in place of regular flour.
How Do I Keep Crepes From Sticking?
Use a non-stick pan and make sure it’s lightly greased before each crepe.
How To Make The Crepe Batter Making It In A Bowl?
I like to whisk everything by hand in a big bowl. Start with blooming the cocoa powder in hot water, then whisk in the dry ingredients, followed by the milk, eggs, butter, and vanilla. It’s quick, simple, and doesn’t require a blender.
Final Thoughts
Chocolate crepes have a way of making any day feel a little more special. They’re quick to prepare, easy to customize, and just as good for a lazy Sunday breakfast as they are for a dinner party dessert.
I’ve made this recipe more times than I can count, and it never fails to make people smile—whether it’s my kids asking for extra Nutella or friends sneaking “just one more” from the stack.
If you’re new to making crepes, don’t stress about the first one or two—they’re usually “practice crepes” in my kitchen. Once you get the swirl and flip down,
you’ll be turning out beautiful chocolate crepes in no time. So grab your whisk, warm up the pan, and treat yourself to something soft, chocolatey, and worth every bite.
Chocolate crepes
Equipment
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or crepe pan
- Ladle or measuring cup (for pouring batter)
- Spatula (thin and flexible for flipping)
Ingredients
- ⅓ cup 80 ml very hot water
- 3 tablespoons natural cocoa powder
- 1 cup 125 g all-purpose flour
- 3 tablespoons granulated sugar
- ½ teaspoon table salt
- 1 cup 236 ml milk (I use whole milk)
- 2 large eggs
- 2 tablespoons unsalted butter melted
- ¾ teaspoon vanilla extract
- Cooking oil spray, or melted butter (for cooking)
Instructions
Bloom the cocoa:
- In a medium bowl, whisk the cocoa powder with the very hot water until smooth. This step makes the chocolate flavor more intense.
Make the batter:
- Add flour, sugar, and salt to the bowl. Whisk in the milk, eggs, melted butter, and vanilla until smooth. The batter should be thin and pourable—thicker than water but not as thick as pancake batter.
Rest the batter (optional):
- If you have time, let it sit for 15–30 minutes. This helps the flour fully hydrate and makes the crepes softer.
Preheat your pan:
- Set a non-stick skillet over medium heat. Lightly grease with butter or oil.
Cook the crepes:
- Pour about ¼ cup of batter into the pan, swirling quickly so it spreads into a thin, even circle. Cook for 1–2 minutes, until the edges lift slightly. Flip carefully and cook for 30–45 seconds more.
Repeat:
- Stack finished crepes on a plate, covering with a clean towel to keep them warm.
