Description
These delicate and delicious Chocolate Crepes are perfect for a sweet breakfast or dessert. Made with a blend of cocoa powder and flour, combined with milk, eggs, and butter, these crepes are light, tender, and rich in chocolate flavor. They can be served warm with your favorite fillings like fresh fruit, whipped cream, or chocolate sauce for a delightful treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon granulated sugar
Wet Ingredients
- 1 cup whole milk
- 2 large eggs
- 2 tablespoons melted butter
- Butter for greasing the skillet
Instructions
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and granulated sugar until thoroughly combined and smooth.
- Combine Wet Ingredients: In a separate bowl, beat the eggs and then mix in the whole milk and melted butter, ensuring the mixture is well blended.
- Make the Batter: Gradually pour the dry ingredients into the wet ingredients while whisking continuously to prevent lumps, forming a smooth crepe batter.
- Rest the Batter: Allow the batter to rest at room temperature for 15 minutes to help the flour hydrate and to improve the texture of the crepes.
- Preheat the Skillet: Place a non-stick skillet over medium heat and lightly grease it with butter to prevent sticking and add flavor.
- Cook the Crepes: Pour approximately 1/4 cup of batter into the skillet, swirling it around to create a thin, even layer. Cook for about 1 minute until the edges set and bubbles appear on the surface.
- Flip the Crepe: Carefully flip the crepe using a spatula and cook for an additional 1 minute on the other side until fully cooked and slightly firm.
- Continue Cooking: Repeat the process with the remaining batter, stacking the finished crepes on a plate to keep warm.
- Serve: Serve the chocolate crepes warm with your favorite fillings such as fresh berries, whipped cream, Nutella, or powdered sugar for a delightful indulgence.
Notes
- Resting the batter helps to achieve tender crepes by allowing the flour to absorb liquids fully.
- Use a good non-stick skillet to make flipping easier and reduce the chance of tearing crepes.
- Feel free to substitute whole milk with almond or oat milk for a dairy-free option.
- These crepes can be made ahead and stored in the refrigerator for up to two days; reheat gently before serving.
- Add a pinch of salt or vanilla extract to enhance the flavor profile if desired.
