Chocolate Crepes Recipe (2024)

These chocolate crepes are made in 5 minutes with 7 ingredients! They are light & buttery with a rich chocolate flavor. Serve them with your favorite fillings (jam,whipped cream, etc.) a dusting of powdered sugar or a drizzle of maple syrup.

I decided to take our favorite crepe recipe and turn them into chocolate crepes. Because, in my humble opinion, chocolate for breakfast is always a good idea (try these chocolate waffles, chocolate cinnamon rolls and mocha chocolate scones too) .

It only takes 5 minutes to prepare the batter for these chocolate crepes in the blender. You can chill it in the refrigerator for a few days and cook a handful at a time, or cook the whole batch at once.

Serve them with a variety of fillings (jam, homemade whipped cream, etc.) a dusting of powdered sugar or a drizzle of maple syrup.

Chocolate Crepes: Ingredients & Substitutions

• Whole milk. 2% milk and half and half both work well in this recipe.
• Eggs. There are no substitutions for eggs in this recipe.
• Salted Butter. Unsalted butter or Ghee are great substitutes.
• All-purpose flour. I don’t suggest substituting the flour, although bread flour does work well.
• Pure vanilla extract. I prefer that our crepes have a rich, vanilla flavor. You can reduce the amount or add in other extracts (almond, orange, etc.) to change the flavors. Vanilla bean paste or the seeds from one vanilla bean can be used in place of extract.
• Cocoa powder. be sure to use unsweetened cocoa powder.
• Granulated sugar. honey can be used in place of granulated sugar.

How to Make Chocolate Crepes

The batter for these chocolate crepes is really easy to make in 5 minutes (or less) in the blender. Then it chills in the fridge for 30 minutes (or for a few days, if necessary).

It does take some time to cook each individual chocolate crepe in a crepe pan or large nonstick pan, so keep that in mind. And don’t forget to watch the video!

Begin by making the batter. Simply add the ingredients in the order listed into the container of a blender.

Secure the lid and start blending on low speed, then increase to high and blend on high speed for 30-50 seconds until mixture is smooth.

Transfer the batter to a glass bowl with a lid and let it chill in the refrigerator for at least one hour.

You can also chill it overnight and for up to 5 days and cook them slowly over time during the week.

Cook the Chocolate Crepes

Heat a nonstick frying pan (or crepe pan) over medium heat.

Note: You do not want the pan too hot; it may take some trial and error with your stove to determine the perfect setting to use to cook the chocolate crepes.

Then, melt 1 teaspoon butter on the warm pan and swirl it around.

Next, pour ¼ cup of batter in the center of the pan and swirl it around to evenly distribute it in a circle on the surface of the pan.

Then, cook the crepe for 2-3 minutes on the first side, until parts of it are lightly golden brown and bubble form in the batter and the edges are set.

Then flip the crepe and cook on the second side for 2-3 minutes until lightly golden brown in some places.

Next, transfer the cooked crepe to a large plate and cover it with a light tea towel.

Very important: After every 2 crepes, add another tsp of butter to the pan and swirl it around. Then cook 2 more, add another tsp of butter. etc. until all the batter is used. This recipe makes 15-16 crepes. The butter makes the crepes golden-brown and so delicious.

To Make In Advance

If you’d like to prepare these chocolate crepes in advance, you can do it in one of two ways:

1. Make the batter the night before, then store it in the refrigerator overnight and cook in the morning.
2. Make the batter and cook the crepes the day before you plan on enjoying them for breakfast. Then, reheat them in the morning. You can reheat an entire batch in a covered baking dish in the oven set to warm, or individually on the stovetop or in the microwave.

I prefer to cook the crepes the night before we plan on eating them in the morning, since cooking 16 crepes individually for 5-6 minutes total takes a long time!

Serve

Once the crepes are finished, serve them warm with your favorite fillings/toppings. here are some suggestions:

• Jam
• Peanut butter (try homemade peanut butter)
• Sliced bananas
• Nutella
• Fresh berries
• Homemade whipped cream or chocolate whipped cream
• Dusting of powdered sugar
• Drizzle of maple syrup.
• Homemade chocolate pudding

I love to see my family member’s food personalities come out when they choose how to eat their crepes.

Store

Store leftover chocolate crepes in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop in a nonstick pan heated over low heat.

How to Freeze Chocolate Crepes

Let the crepes cool completely. Then, layer them in an airtight container with wax paper in between each crepe. Freeze for up to 2 months.

Transfer the frozen crepes to the refrigerator to thaw overnight before eating. Reheat in the microwave or on the stovetop in a nonstick pan heated over low heat.

Chocolate Crepes Recipe FAQs

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