Perfect Rich and Thin Chocolate Crêpes
By Rebecca St.Clair
These decadent chocolate crêpes are the perfect treat for anyone with a sweet tooth. Thin, delicate crêpes made with rich cocoa, for an extra luscious twist on the classic French recipe. Serve rolled with whipped cream, spread on some Nutella, or fill with fresh fruit, these are going to be your new favourite quick and easy crêpe recipe!
How to store chocolate crêpes
Fridge
- Allow the chocolate crêpes to cool to room temperature
- Place a piece of parchment paper between each to prevent them sticking together
- Store in an airtight container or cover completely in plastic wrap.
- Keep in the fridge for up to 3 days.
Freezer
- Allow the chocolate crêpes to cool to room temperature
- Freeze in a single layer on a baking sheet for 1 hour
- Place in an airtight container or freezer bag
- Store in the freezer for up to 3 months
Why You’ll Love This Recipe
Quick and easy – This recipe comes together in no time! Everything mixes in 1 bowl and only takes a matter of minutes to cook. No resting time required!
Versatile – Perfect for use with any sweet fillings from fruit to chocolate.
Simple ingredients – Made with only a handful of kitchen staples and no special equipment required!
Perfect taste and texture – Soft, thin, and light. These chewy, eggy chocolate crêpes are perfect for breakfast or dessert.
Chocolate Crêpe Recipe Tips
Mixing – The crêpe batter should be super thin and smooth. No need for anything other than a bowl and a whisk. For a hands free alternative, place all of the ingredients in a blender or food processor and mix until smooth.
Cornstarch – By using cornstarch instead of regular flour there is no resting time required for the batter, it is ready to cook right away. This also make these crêpes gluten-free!
Greasing the pan – Make sure to lightly grease your pan and fully preheat it before adding the batter. This will ensure easy flipping. Apply more butter as needed to prevent sticking.
Swirl the batter – To ensure the perfect thin textured crêpes, add just enough batter to coat the bottom of the pan. Give the pan a quick swirl to evenly distribute the batter.
Substitutions for Chocolate crêpe recipe
Cornstarch – The cornstarch in this recipe can be substituted for the same amount of all-purpose flour. If using flour, allow the batter to rest for at least 10 minutes or in the fridge overnight for the perfect consistency.
Milk – The dairy in this recipe can be swapped out for dairy-free alternatives.
Ingredients
Eggs – Helps bind the batter together. They will start to set and cook as soon as the batter hits the heat of the pan.
Milk – Adds flavour, texture, and moisture.
Vanilla – Flavour
Salt – Flavour
Butter – Adds richness to the crêpe batter and helps prevent sticking.
Cornstarch – Using cornstarch instead of flour creates an extra light and slightly puffy batter. Cornstarch quickly absorbs moisture so you can use and cook the batter right away.
Sugar – Adds a subtle sweetness.
Cocoa – Dutch process cocoa will give you a richer, smoother cocolate flavour.
Method
- Preheat a large skillet to medium-low heat.
- Add in 2 Tablespoons of butter. Allow it to melt, lightly brown, and coat the pan.
- Meanwhile, in a large bowl whisk together 2 eggs, 2/3 cup milk, 3 Tablespoons sugar, ¼ teaspoon salt, and 1 teaspoon vanilla.
4. Whisk in 1/3 cup cornstarch and 4 Tablespoons cocoa powder until very smooth.
5. Add in the melted, browned butter and whisk to incorporate.
6. Add about ¼ cup of batter to the hot, greased pan. Immediately swirl the pan to evenly coat the bottom with the batter.
7. Allow the crêpe to cook about 1 to 2 minutes or until it starts to brown on the underside.
8. Gently, flip to the other side and cook 1 minute more or until lightly browned.
9. Remove to a plater and continue to cook the rest of the batter.
Soft and rich chocolate Crêpes
A rich twist on the classic French recipe. The rich cocoa adds depth to the crêpes’ soft, buttery texture. A perfect breakfast or dessert to fill with Nutella, berries, or ice cream.
Ingredients
- 2 eggs
- 2/3 cup milk 160 ml
- 1 teaspoon vanilla 5 ml
- 2 Tablespoons butter 30 g
- 1/3 cup cornstarch 45 g
- 4 Tablespoons cocoa powder 30 g
- 3 Tablespoons sugar 37 g
- 1/4 teaspoon salt 1 g
Instructions
- Preheat a large skillet to medium-low heat.
- Add in the butter. Allow it to melt, lightly brown, and coat the pan.
- Meanwhile, in a large bowl whisk together eggs, milk, sugar, salt, cocoa, and vanilla.
- Whisk in the cornstarch until very smooth.
- Add in the melted, browned butter and whisk to incorporate.
- Add about ¼ cup of batter to the hot, greased pan. Immediately swirl the pan to evenly coat the bottom with the batter.
- Allow the crêpe to cook about 1 to 2 minutes or until just sets on the top and lightly brown on the underside.
- Gently, flip to the other side and cook 1 minute more.
- Remove to a plater and continue to cook the rest of the batter.
Notes
The cornstarch in this recipe can be substituted for the same amount of all-purpose flour. If using flour, allow the batter to rest for at least 10 minutes or in the fridge overnight for the perfect consistency.
Nutrition Information
Yield
14Serving Size
1Amount Per Serving Calories 99Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 37mgSodium 51mgCarbohydrates 13gFiber 0gSugar 9gProtein 2g
Nutrition information isn’t always accurate.
We’re a big fan of pancakes at my house! Make sure to pop over here to find my family favourite recipes!
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