Homemade Chocolate Crêpes

Name: Homemade Chocolate Crêpes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: France
Ingredients: 250 g of flour; 30 g of unsweetened cocoa powder; 50 g of sugar; 3 eggs; 500 ml of whole milk; 30 g of butter (melted); 1 pinch of salt; 100 g of dark chocolate (melted, for the filling)

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Thin cocoa crêpes with melted chocolate, easy to make and perfect for breakfast, an afternoon snack or dessert. Soft texture, balanced chocolate flavor, short shelf life best suited to eating them soon after cooking.

Total time: 25 min
Prep: 10 min
Cook: 15 min
Rest: 30 min
Difficulty: Easy
Per person: €0.27

By the CookinBreak team

Ingredients 8

crêpes

Estimated cost €3.50

Equipment

Mixing bowl
Whisk
Spatula
Ladle
Kitchen scale
Crêpe pan

Instructions

Tap a number to check off the step, and a time to start a timer.

In a large bowl, mix the flour, cocoa, sugar and salt.

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Add the eggs one at a time, whisking until you get a thick, smooth batter.

Gradually stir in the milk to avoid lumps.

Add the melted butter and mix until the batter is runny.

Let the batter rest for at room temperature.

Heat a lightly greased skillet.

Pour in a ladleful of batter, spread it evenly and cook for about per side, until evenly browned.

Serve plain or fill with melted chocolate.

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Goes well with

🎅 Christmas: all recipes

As a starter

Savory Buckwheat Crêpe with Egg, Bacon and Crème Fraîche

25 minEasy

As a main

Air Fryer Roast Chicken with Potatoes and Onions

55 minEasy

To drink

5.0

Lavender Lemonade

5 minEasy

Nutrition facts

per serving · estimate

260kcal

Protein8 g13%
Carbs34 g55%
Fat9 g33%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Always sift the cocoa with the flour: it prevents bitter lumps and gives an even color. For even softer crêpes, use room-temperature milk 🧑‍🍳

Freezing : Can you freeze this recipe?

Yes

Cooked crêpes: up to 2 months, separated by parchment paper in a freezer bag.

Storage : How long does it keep?

Cooked crêpes: keep for 2-3 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Crêpe batter: 24h max in the fridge, covered. Cooked crêpes: 24h max in an airtight container.

Reheating : How do you reheat it?

Microwave (30-60s per crêpe, medium power). Hot skillet (30s per side, no fat). Oven at 100°C (5-10 min) for several crêpes.

Variations

Fill with melted dark chocolate.
Serve plain for breakfast or an afternoon snack.
Let the batter rest for 30 minutes.

Mistakes to avoid

Pouring in the milk all at once: add it gradually to avoid lumps.
Skipping the rest: 30 minutes at room temperature.
Overcooking: about 1 minute per side.

Frequently asked questions

Comment faire des crêpes au chocolat ?

Mix the flour, cocoa, sugar and salt, add the eggs one at a time, gradually stir in the milk, add the melted butter, let rest for 30 minutes, then cook a ladleful of batter for about 1 minute per side.

Comment éviter les grumeaux ?

Add the eggs one at a time, whisking until you get a thick, smooth batter, then gradually whisk in the milk to prevent lumps.

Combien de temps reposer la pâte ?

Let the batter rest for 30 minutes at room temperature before cooking the crêpes in a lightly greased skillet. This makes them softer and easier to flip.

Comment garnir les crêpes ?

Serve them plain or fill them with 100 g of melted dark chocolate. This recipe makes 13 thin, chocolatey crêpes for breakfast, an afternoon snack or dessert.