Chocolate crepes
Chocolate crepes are thin, tender French-style pancakes infused with rich cocoa flavor, perfect for filling with fruits, whipped cream, or Nutella for a simple yet indulgent treat.
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Servings: 10 Crepes
Calories: 160kcal
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.
Nutrition
Calories: 160kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Sugar: 8g