Easy Chocolate Crepes

These straightforward Chocolate Crepes for breakfast, brunch or course and switch any day into a special one. Fill them any manner you prefer with topping, contemporary fruit, nutella, jam, cookie butter, or {simply} simply dusted with pulverized sugar!

Easy Chocolate Crepes

Making chocolate crepes is basically no totally different from creating the other crepe direction. It’s simply obtaining the correct balance of flour, eggs, milk, water, chocolate, sugar, and butter. There's a bit additional sugar in chocolate crepes to offset the bitterness of the chocolate, and a touch less flour, however it’s basically constant crepe batter that we tend to commonly use.

These area unit unquestionably off-season wanting with the colours of Valentine’s Day rather than Allhallows Eve, however I don’t even care. My 1st thought once it involves chocolate is sort of perpetually to try it with fruit (for example, this raspberry chocolate tart and these chocolate coated strawberries).

Easy Chocolate Crepes


  •  4 eggs
  •  1 cup cold milk
  •  1/4 cup unsweetened cocoa powder
  •  1/4 teaspoon salt
  •  3/4 cup cold water
  •  1 1/2 cups all-purpose flour
  •  3 tablespoons granulated sugar
  •  1 teaspoon vanilla
  •  3 tablespoons butter, melted


  1. Add the eggs, water, milk, flour, cocoa powder, sugar, salt, and vanilla to a blender and process until smooth.  Add the butter and blend again for a few seconds.  Let the batter rest for 15 minutes.
  2. Preheat crepe pan.  Pour 1/3 cup of batter into pan and swirl.  Cook for about 1 minute on medium heat until the surface of the crepe looks dry, then flip and cook for another 15-30 seconds, then transfer to a plate.  Repeat with remaining batter, stacking the crepes on top of each other.
  3. Fill however you like!

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