Desserts

Chocolate Crepe

by Spoorthy
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Chocolate crepes are so versatile. They cannot go wrong with any variety of fresh fruit, Nutella, jams, or jellies. Chocolate crepes are one of my favorite weekend brunches. Kids will love these chocolatey thin sweet crepes layered with fruits, spread, and cream.

These crepe recipes make the perfect smooth and silky batter that will result in thinner crepes. The should be pourable and easy to swirl around the bottom of a hot crepe pan or skillet.

One important to get the crepes perfect consistency is to chill the batter. I keep the batter in the fridge for 1 to 2 hours and take out 15 minutes before preparing the crepes. Though this step is not necessary, it helps for the gluten to activate.

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CHOCOLATE CREPE

Chocolate Crepe

  • Author: Spoorthy
  • Total Time: 25 minutes
  • Yield: 5 servings
Print Recipe

Ingredients

Eggs- 2

Vanilla Extract- 1 Tbsp

Milk- 2 cups

Neutral oil- 1/4 cup

Cocoa Powder- 1/4 cup

All-Purpose Flour- 1 cup

Sugar- 4 Tbsp

Instructions

1. Take two eggs in a bowl, and add one Tbsp of vanilla extract. Beat 2ggs and vanilla for 30 seconds in a hand blender.

2.Add two cups of milk to it and beat for 30 more seconds. 

3. Add 1/4 cup of oil and blend it well. 

4. Add 4 Tbsp of white granulated sugar and mix well.

5. Now place a sifter on the top of the bowl, and sift 1/4 cup of cocoa powder and 1/4 cup of all-purpose flour. 

6. Beat the mixture for about one minute or until the batter is smooth without any lumps. 

7. Coat a pan with non-stick spray. Take a spoonful of batter onto the pan and swirl it around evenly so that batter makes a thin layer.

8. Cook the crepes on both sides by flipping it with a small thin crepe wooden turner or a regular spatula. Serve with cream, sauce, and fresh fruits.

 

Notes

The pan should be hot before making the crepes. Crepes should be cooked on both sides. A crepe turner (a wooden thin holder) or a spatula will work to flip the crepes.

Pour in enough batter to cover the bottom of the pan. Too much batter can yield thick crepes. The bigger the pan, the more batter you will need.

Instead of a hand blender, a regular blender works to mix all the ingredients. The prepared crepe batter can be stored for two days in the refrigerator. 

To store crepes in the fridge or freezer, separate each crepe with wax paper so that it does not stick to one another. Then place the crepes in the airtight ziplock bags.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Cook
  • Cuisine: American / French

Nutrition

  • Serving Size: 2 crepes
  • Calories: 317 Kcal
  • Sugar: 15.46 g
  • Sodium: 73 mg
  • Fat: 15.32 g
  • Saturated Fat: 3.856 g
  • Unsaturated Fat: 3.884 g
  • Trans Fat: 0.148 g
  • Carbohydrates: 36.72 g
  • Fiber: 2 g
  • Protein: 8.79 g
  • Cholesterol: 73 mg

Keywords: chocolate crepe, easy crepe recipe, breakfast crepe, chocolate and crepes, French breakfast, Chocolate for breakfast

Take two eggs in a bowl, and add one Tbsp of vanilla extract. Beat 2ggs and vanilla for 30 seconds in a hand blender.
Add two cups of milk to it and beat for 30 more seconds. 
Add 1/4 cup of oil and blend it well. 
Add 4 Tbsp of white granulated sugar and mix well.
Now place a sifter on the top of the bowl, and sift 1/4 cup of cocoa powder and 1/4 cup of all-purpose flour. 
Beat the mixture for about one minute or until the batter is smooth without any lumps. 
Coat a pan with non-stick spray. Take a spoonful of batter onto the pan and swirl it around evenly so that batter makes a thin layer.
 Cook the crepes on both sides by flipping it with a small thin crepe wooden turner or a regular spatula. Serve with cream, sauce, and fresh fruits.