Light, delicate, and filled with deep chocolate flavor, these Easy Chocolate Crepes are my go-to when I want something elegant yet effortless. Whether I’m making them for a weekend brunch or dressing them up for dessert, they’re always a hit. I can pair them with anything from whipped cream to fruit or even a drizzle of chocolate sauce to create a treat that looks fancy but takes very little time to pull together.
Why You’ll Love This Recipe
I love how versatile and simple these chocolate crepes are. They require just a few basic pantry ingredients, and the batter comes together in minutes. After a short rest, I’m ready to make light, tender crepes that I can fold or roll with all kinds of sweet fillings. Whether I’m cooking for guests or just indulging myself, these crepes never disappoint.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 tablespoons sugar
1/4 teaspoon salt
1 1/2 cups milk
2 large eggs
2 tablespoons butter, melted
1 teaspoon vanilla extract
Butter or oil, for greasing the pan
Optional Fillings and Toppings:
Whipped cream
Sliced strawberries or bananas
Chocolate sauce or hazelnut spread
Powdered sugar for dusting
Directions
I start by whisking together the flour, cocoa powder, sugar, and salt in a large mixing bowl.
In another bowl, I mix the milk, eggs, melted butter, and vanilla extract until well combined.
Slowly, I pour the wet ingredients into the dry, whisking constantly until I get a smooth, lump-free batter. Then I let it rest for at least 15 minutes—this step helps the crepes cook evenly and come out tender.
I heat a lightly greased non-stick skillet or crepe pan over medium heat.
Using about 1/4 cup of batter per crepe, I swirl it in the pan to cover the bottom evenly.
After 1-2 minutes, when the edges start to lift and the bottom is lightly browned, I flip the crepe and cook the other side for 30 seconds to 1 minute.
I transfer each cooked crepe to a plate and repeat until all the batter is used.
Once they’re all ready, I fill and top them with my favorite combinations, then serve them warm.
Servings and timing
This recipe makes about 8 crepes.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Each crepe has around 170 kcal.
Variations
I like to play around with the fillings depending on my mood or what I have on hand. Sometimes I go classic with strawberries and whipped cream, and other times I spread a bit of Nutella and fold them into triangles. For a richer twist, I’ll add a dollop of mascarpone cheese or even a spoonful of peanut butter. If I want to get a little fancy, I’ll flambé them with a splash of orange liqueur for a chocolate-orange crepe Suzette.
storage/reheating
I store leftover crepes in an airtight container in the fridge for up to 3 days. I place parchment paper between each one to prevent sticking. To reheat, I warm them in a skillet over low heat for about 30 seconds on each side, or I pop them in the microwave for 15–20 seconds. They also freeze well—just layer parchment between crepes, wrap tightly, and freeze for up to 2 months.
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FAQs
How do I prevent the crepes from tearing?
I make sure to let the batter rest, which helps the flour fully absorb the liquid. Also, I grease the pan lightly and wait until it’s properly heated before pouring the batter.
Can I make the batter ahead of time?
Yes, I often prepare the batter the night before and keep it covered in the fridge. I give it a quick whisk before cooking the crepes in the morning.
What kind of pan should I use?
I use a non-stick skillet or a dedicated crepe pan. Either works well, but the key is to use a pan with a flat, even surface and to keep it well-greased.
Are these crepes sweet or more neutral?
They’re lightly sweet with a rich cocoa flavor, which makes them perfect for sweet fillings and toppings. I could reduce the sugar slightly if I wanted a more subtle base.
Can I make them gluten-free?
Yes, I substitute the all-purpose flour with a gluten-free blend. It might take a little adjustment with the liquid, but it works well.
Conclusion
These easy chocolate crepes are everything I love in a homemade treat—quick, customizable, and absolutely delicious. Whether I’m craving something chocolatey for breakfast or planning a dessert that looks impressive without the effort, I always come back to this recipe. With just a few ingredients and a hot pan, I’m minutes away from enjoying a plate of decadent, chocolate-filled happiness.
📖 Recipe:
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Easy Chocolate Crepes
- Total Time: 30 minutes
- Yield: About 8 crepes
- Diet: Vegetarian
Description
Light, tender, and filled with rich cocoa flavor, these easy chocolate crepes are the perfect recipe for a brunch treat or an elegant dessert. Made with simple pantry staples, this quick crepe recipe is endlessly customizable with your favorite fillings like whipped cream, fruit, or chocolate sauce. Whether you’re cooking for guests or craving something indulgent, these chocolate crepes deliver impressive results with minimal effort.
Ingredients
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 tablespoons sugar
1/4 teaspoon salt
1 1/2 cups milk
2 large eggs
2 tablespoons butter, melted
1 teaspoon vanilla extract
Butter or oil, for greasing the pan
Optional Fillings and Toppings:
Whipped cream
Sliced strawberries or bananas
Chocolate sauce or hazelnut spread
Powdered sugar for dusting
Instructions
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In a large bowl, whisk together flour, cocoa powder, sugar, and salt.
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In a separate bowl, mix milk, eggs, melted butter, and vanilla until smooth.
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Slowly pour the wet mixture into the dry, whisking until no lumps remain. Let the batter rest for at least 15 minutes.
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Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
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Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly.
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Cook for 1–2 minutes until the edges lift and the bottom is lightly browned. Flip and cook for 30 seconds to 1 minute more.
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Transfer to a plate and repeat with remaining batter.
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Fill and top with your favorite ingredients. Serve warm.
Notes
Letting the batter rest ensures soft, pliable crepes.
Use parchment paper between crepes when storing to prevent sticking.
The batter can be made ahead and refrigerated overnight.
For gluten-free crepes, substitute flour with a 1:1 gluten-free blend.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Stovetop
- Cuisine: French-inspired
Nutrition
- Serving Size: About 8 crepes
- Calories: 170 kcal
