Description
Delight in these easy-to-make chocolate crepes, perfect for breakfast or dessert. Made with simple ingredients like cocoa powder and vanilla, these thin, tender crepes can be served warm with whipped cream, fresh berries, or chocolate sauce for an indulgent treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
For Cooking
- Additional butter or oil for greasing the pan
Instructions
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, and salt until well combined.
- Combine wet ingredients: In another bowl, beat the eggs, then whisk in the milk and vanilla extract until smooth.
- Make the batter: Gradually pour the wet ingredients into the dry ingredients while whisking continuously to avoid lumps. Stir in the melted butter until fully incorporated.
- Rest the batter: Let the batter rest at room temperature for 20–30 minutes to allow the flour to hydrate and improve texture.
- Heat the pan: Preheat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or oil to prevent sticking.
- Cook the crepes: Pour about 1/4 cup of batter into the pan and quickly swirl it to evenly coat the bottom. Cook for 1–2 minutes until the edges start to lift and the bottom is set.
- Flip and finish cooking: Carefully flip the crepe and cook for an additional 30 seconds until cooked through.
- Serve: Transfer the crepe to a plate and repeat with the remaining batter. Serve warm topped with whipped cream, berries, or chocolate sauce as desired.
Notes
- For extra richness, substitute chocolate milk for regular milk in the batter.
- The batter can be prepared ahead of time and stored in the refrigerator for up to 2 days.
