Quick and Easy Chocolate Crepes
I’ve taken my popular crepes recipe and given it a chocolate twist to make these elegant, but super simple chocolate crepes. They have the perfect thin crepe texture and a distinct chocolate flavor, and they taste great served warm or chilled. I think you’re going to love them just as much, if not more than the regular version! My recipe comes together in a matter of minutes, chills for just half an hour (though you can go longer–it’s perfect for making ahead of time!), and cooks in a flash. I’ve included instructions for preparation in a blender or a bowl, and as always, I’ve included a video to walk you through how to make the perfect chocolate crepe. Top yours with homemade whipped cream and strawberries (a drizzle of chocolate sauce is always a good idea too). Perfect for wow-ing your Valentine, or just enjoying solo. Let’s get started!
What You Need
I’d always considered crepes to be a fancy French food, which in my mind equated to a fussy, persnickety recipe. Fortunately, that’s not the case and chocolate crepes aren’t just easy, they also require just a few very basic ingredients. Here are a few of the important ones:
Very hot water. We’ll start this recipe by combining very hot water and cocoa powder. The hot water is key because blooms the cocoa powder, giving the crepes a richer chocolate flavor than they would have otherwise.Cocoa powder. Use natural, unsweetened cocoa powder. Dutch process cocoa will also work, but keep in mind you’ll end up with a different chocolate flavor profile (and all of my taste-testers preferred the chocolate crepes made with natural cocoa powder. Flour. I recommend all-purpose flour, I have not tried this recipe with any other type of flour.Sugar. Just a little granulated sugar adds flavor without making your chocolate crepes overwhelmingly sweet, so you can still add your favorite toppings.Milk. Pretty much any kind of milk will work. If making the crepes by hand (rather than blitzing them in the blender) make sure you add the milk slowly; adding too much liquid at once can create a clumpy batter that’s difficult to properly combine. A smooth batter is critical here!Eggs. I like to lightly beat the eggs before adding them to the batter, that way they incorporate easier.Butter. Use unsalted butter and make sure its cooled down slightly before adding it to your batter.Cooking spray, oil, or melted butter. For greasing your pan between crepes. Make sure you only add a thin, light layer; too much can make your crepes rubbery!
SAM’S TIP: While I don’t often bake with nonstick cookware, I always make an exception when I make crepes. Crepes are prone to tearing and require an experienced hand if you’re not using nonstick. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Chocolate Crepes
My chocolate crepe recipe can be made either in a blender or in a mixing bowl, whisked by hand. The blender process is pretty straightforward and foolproof (after blooming the cocoa powder, combine all ingredients and blitz!), so for today’s video and photos I wanted to show you how the batter should look when made in a mixing bowl. SAM’S TIP: Don’t be discouraged if your first chocolate crepe doesn’t turn out as pretty as you hoped it would! Crepes can be tricky to cook and flip, and reaching the proper pan temperature is very important. Think of the first one as a practice crepe–the ones you make after will look much better! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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