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    Home » Chocolate Crepes

    Chocolate Crepes

    Published: Feb 6, 2023 · Modified: Feb 15, 2023 by Laura · This post may contain affiliate links.

    Jump to Recipe

    These chocolate crepes are made in 5 minutes with 7 ingredients! They are light & buttery with a rich chocolate flavor. Serve them with your favorite fillings (jam, whipped cream, etc.) a dusting of powdered sugar or a drizzle of maple syrup.

    3 Chocolate Crepes folded into triangles on a plate with berries and powdered sugar

    I decided to take our favorite crepe recipe and turn them into chocolate crepes. Because, in my humble opinion, chocolate for breakfast is always a good idea (try these chocolate waffles, chocolate cinnamon rolls and mocha chocolate scones too) .

    It only takes 5 minutes to prepare the batter for these chocolate crepes in the blender. You can chill it in the refrigerator for a few days and cook a handful at a time, or cook the whole batch at once.

    Serve them with a variety of fillings (jam, homemade whipped cream, etc.) a dusting of powdered sugar or a drizzle of maple syrup.

    two Chocolate Crepes on a plate filled with whipped cream and topped with berries

    Chocolate Crepes: Ingredients & Substitutions

    overhead view of the ingredients in this Chocolate Crepes recipe
    • Whole milk. 2% milk and half and half both work well in this recipe.
    • Eggs. There are no substitutions for eggs in this recipe.
    • Salted Butter. Unsalted butter or Ghee are great substitutes.
    • All-purpose flour. I don't suggest substituting the flour, although bread flour does work well.
    • Pure vanilla extract. I prefer that our crepes have a rich, vanilla flavor. You can reduce the amount or add in other extracts (almond, orange, etc.) to change the flavors. Vanilla bean paste or the seeds from one vanilla bean can be used in place of extract.
    • Cocoa powder. be sure to use unsweetened cocoa powder.
    • Granulated sugar. honey can be used in place of granulated sugar.
    6 Chocolate Crepes folded into triangles on a plate with berries and powdered sugar on a serving platter

    How to Make Chocolate Crepes

    The batter for these chocolate crepes is really easy to make in 5 minutes (or less) in the blender. Then it chills in the fridge for 30 minutes (or for a few days, if necessary).

    It does take some time to cook each individual chocolate crepe in a crepe pan or large nonstick pan, so keep that in mind. And don't forget to watch the video!

    Make the crepe batter

    Begin by making the batter. Simply add the ingredients in the order listed into the container of a blender.

    Chocolate crepes ingredients in a blender before blending

    Secure the lid and start blending on low speed, then increase to high and blend on high speed for 30-50 seconds until mixture is smooth.

    Chocolate crepe batter in a blender after blending

    Transfer the batter to a glass bowl with a lid and let it chill in the refrigerator for at least one hour.

    You can also chill it overnight and for up to 5 days and cook them slowly over time during the week.

    Chocolate crepe batter in a glass bowl to chill

    Cook the Chocolate Crepes

    Heat a nonstick frying pan (or crepe pan) over medium heat.

    Note: You do not want the pan too hot; it may take some trial and error with your stove to determine the perfect setting to use to cook the chocolate crepes. 

    Then, melt 1 teaspoon butter on the warm pan and swirl it around.

    butter melted onto a crepe pan

    Next, pour ¼ cup of batter in the center of the pan and swirl it around to evenly distribute it in a circle on the surface of the pan.

    Chocolate crepe batter spread evenly on a crepe pan before cooking

    Then, cook the crepe for 2-3 minutes on the first side, until parts of it are lightly golden brown and bubble form in the batter and the edges are set.

    Chocolate crepes being cooked in a crepe pan

    Then flip the crepe and cook on the second side for 2-3 minutes until lightly golden brown in some places.

    Chocolate crepes being cooked in a crepe pan

    Next, transfer the cooked crepe to a large plate and cover it with a light tea towel.

    Very important: After every 2 crepes, add another tsp of butter to the pan and swirl it around. Then cook 2 more, add another tsp of butter. etc. until all the batter is used. This recipe makes 15-16 crepes. The butter makes the crepes golden-brown and so delicious.

    chocolate crepes being stored under a towel to keep them warm

    To Make In Advance

    If you'd like to prepare these chocolate crepes in advance, you can do it in one of two ways:

    1. Make the batter the night before, then store it in the refrigerator overnight and cook in the morning.
    2. Make the batter and cook the crepes the day before you plan on enjoying them for breakfast. Then, reheat them in the morning. You can reheat an entire batch in a covered baking dish in the oven set to warm, or individually on the stovetop or in the microwave.

    I prefer to cook the crepes the night before we plan on eating them in the morning, since cooking 16 crepes individually for 5-6 minutes total takes a long time!

    5 Chocolate Crepes folded into triangles on a plate with berries and powdered sugar on a serving platter

    Serve

    Once the crepes are finished, serve them warm with your favorite fillings/toppings. here are some suggestions:

    • Jam
    • Peanut butter (try homemade peanut butter)
    • Sliced bananas
    • Nutella
    • Fresh berries
    • Homemade whipped cream
    • Dusting of powdered sugar
    • Drizzle of maple syrup.
    • Homemade chocolate pudding

    I love to see my family member's food personalities come out when they choose how to eat their crepes.

    a fork taking a bite out of a Chocolate Crepe with whipped cream and berries

    How to store chocolate crepes

    Store leftover chocolate crepes in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop in a nonstick pan heated over low heat.

    How to freeze chocolate crepes

    Let the crepes cool completely. Then, layer them in an airtight container with wax paper in between each crepe. Freeze for up to 2 months.

    Transfer the frozen crepes to the refrigerator to thaw overnight before eating. Reheat in the microwave or on the stovetop in a nonstick pan heated over low heat.

    two Chocolate Crepes on a plate filled with whipped cream and topped with berries

    Recipe FAQs

    Can I double this recipe?

    Yes. Double the ingredients and the recipe will make 32 chocolate crepes.

    What are the best toppings or fillings for chocolate crepes?

    Jam
    Peanut butter (try homemade peanut butter)
    Sliced bananas
    Nutella
    Fresh berries
    Homemade whipped cream
    Dusting of powdered sugar
    Drizzle of maple syrup.

    a fork taking a bite out of a Chocolate Crepe with whipped cream and berries

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Chocolate Crepes

    Chocolate Crepes

    Laura
    These chocolate crepes are made in 5 minutes with 7 ingredients! They are light & buttery with a rich chocolate flavor. Serve them with your favorite fillings (jam, whipped cream, etc.) a dusting of powdered sugar or a drizzle of maple syrup.
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Breakfast, brunch
    Cuisine American, French
    Servings 16 crepes
    Calories 113 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • Vitamix blender
    • crepe pan

    Ingredients
     
     

    • 2 cups whole milk
    • 4 eggs
    • 2 Tablespoons salted butter (melted and cooled slightly)
    • 2 teaspoons pure vanilla extract
    • 1 ¾ cups all-purpose flour
    • ¼ cup unsweetened cocoa powder
    • ¼ cup granulated sugar
    • ½ teaspoon sea salt
    • Butter for cooking (about 3 Tablespoons)
    Prevent your screen from going dark

    Instructions
     

    Make the chocolate crepe batter

    • Add the ingredients in the order listed into the container of a blender.
    • Start blending on low speed and increase to high.
    • Blend on high speed for 30-50 seconds until mixture is smooth.
    • Transfer the batter to a glass bowl with a lid and let it chill in the refrigerator for at least one hour. You can also chill it overnight and for up to 5 days.

    Cook the Chocolate Crepes

    • Heat a nonstick frying pan (or crepe pan) over medium heat.
    • Melt 1 tsp butter on the pan and swirl it around.
    • Pour ¼ cup of batter in the center of the pan and swirl it around to evenly distribute it in a circle on the surface of the pan.
    • Cook the crepe for 2-3 minutes on the first side, until parts of it are lightly golden brown and bubble form in the batter and the edges are set.
    • Flip and cook on the second side for 2-3 minutes until lightly golden brown in some places (see photos).
    • Transfer the cooked crepe to a large plate and cover it with a light tea towel.
    • Repeat with ¼ cup portions of batter.
    • After every 2 crepes, add another tsp of butter to the pan and swirl it around. Then cook 2 more, add another tsp of butter. etc. until all the batter is used. This recipe makes 15-16 crepes.
    • Serve warm with jam, Nutella, fresh berries, homemade whipped cream, etc.

    Video

    Notes

    NOTE: You do not want the pan too hot; it may take a little trial and error with your stove to determine the perfect setting to use to cook the crepes.
    Ingredient Substitutions
    • Whole milk. 2% milk and half and half both work well in this recipe.
    • Eggs. There are no substitutions for eggs in this recipe.
    • Salted Butter. Unsalted butter or Ghee are great substitutes.
    • All-purpose flour. I don't suggest substituting the flour, although bread flour does work well.
    • Pure vanilla extract. I prefer that our crepes have a rich, vanilla flavor. You can reduce the amount or add in other extracts (almond, orange, etc.) to change the flavors. Vanilla bean paste or the seeds from one vanilla bean can be used in place of extract.
    • Cocoa powder. be sure to use unsweetened cocoa powder.
    • Granulated sugar. honey can be used in place of granulated sugar.
    To Make In Advance
    If you'd like to prepare these chocolate crepes in advance, you can do it in one of two ways:
    1. Make the batter the night before, then store it in the refrigerator overnight and cook in the morning.
    2. Make the batter and cook the crepes the day before you plan on enjoying them for breakfast. Then, reheat them in the morning. You can reheat an entire batch in a covered baking dish in the oven set to warm, or individually on the stovetop or in the microwave.
    I prefer to cook the crepes the night before we plan on eating them in the morning, since cooking 16 crepes individually for 5-6 minutes total takes a long time!
    Serving Suggestions (Fillings/Toppings)
    • Jam
    • Peanut butter (try homemade peanut butter)
    • Sliced bananas
    • Nutella
    • Fresh berries
    • Homemade whipped cream
    • Dusting of powdered sugar
    • Drizzle of maple syrup.
    How to store chocolate crepes
    Store leftover chocolate crepes in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop in a nonstick pan heated over low heat.
    How to freeze chocolate crepes
    Let the crepes cool completely. Then, layer them in an airtight container with wax paper in between each crepe. Freeze for up to 2 months.
    Transfer the frozen crepes to the refrigerator to thaw overnight before eating. Reheat in the microwave or on the stovetop in a nonstick pan heated over low heat.

    Nutrition

    Serving: 1crepeCalories: 113kcalCarbohydrates: 16gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 48mgSodium: 112mgPotassium: 97mgFiber: 1gSugar: 5gVitamin A: 153IUCalcium: 48mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    The photos in this post were taken by Ginny from In Bloom Bakery!

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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