Learn how to make chocolate crepes to add a rich cocoa flavor to French pancakes. Fill with your favorite fillings or toppings for a gourmet breakfast or dessert.

Table of Contents

1. Cocoa selection
2. Chocolate crepe batter ingredients
3. How to make the crepe batter
4. Method 1) Make the batter by hand
5. Method 2) Make the batter in the blender
6. Strain for a smooth consistency
7. Let the batter rest
8. Cooking tips
9. Filling and topping suggestions
10. Frequently asked questions
11. Chocolate Crepes Recipe

Try these easy chocolate crepes for a decadent breakfast or sweet treat. I often make my classic crepe recipe as the kids love adding different toppings and building their own pancakes. However, adding rich cocoa powder takes the flavor to the next level. These are perfect for chocolate lovers!

The crepe batter is straightforward to prepare. Whisk it together by hand or use a blender to quickly bring the ingredients together in under a minute. You can make it a day in advance and use it the next day. Customize with fresh fruit, whipped cream, or chocolate sauce!

Cocoa selection

Cocoa powder adds the chocolate flavor to the crepe batter. It’s naturally bitter and acidic in taste, which is balanced by adding extra sugar. I use regular 100% cocoa powder in the recipe. It is slightly lighter in color and more acidic than dutch-processed cocoa powder, which is sold as “dark cocoa powder.”

The alkalized cocoa tastes less acidic, and the treatment makes the powder deeper brown in hue. Either can be used. The dutch-processed will give darker-colored crepes, and the powder dissolves easier in the batter.

Chocolate crepe batter ingredients

To make chocolate-flavored sweet crepes (crêpe sucrées), you only need a handful of kitchen staples. All-purpose flour and eggs provide structure. No additional leavening agents are added, just the eggs to keep the texture light and delicate. Whole milk and water help with gluten formation, using a higher amount than American tall and fluffy pancakes to keep them thin.

A pinch of salt and vanilla extract enhances the flavor. Melted butter keeps the crepes tender instead of rubbery. Cocoa powder gives the characteristic chocolate flavor, combined with granulated sugar, for a lingering sweetness to balance the bitter notes.

How to make the crepe batter

The chocolate crepe batter can be made using a whisk or blender. I prefer the latter for quick and easy preparation. They both require straining and resting for 1 hour in the refrigerator to create a smooth consistency. The crepe batter can be made two days in advance, stored in the fridge, then mixed right before cooking.

Method 1) Make the batter by hand

Mix the dry ingredients, the flour, sugar, cocoa powder, and salt, together in a separate bowl. This will make it easier to disperse the cocoa evenly. Add the melted butter to the mixture.

Then a wet mix of eggs, milk, water, and vanilla is combined with the flour mixture. This briefly develops gluten bonds for structure, making them easier to roll or fold. However, you don’t want harsh, rubbery crepes.

Method 2) Make the batter in the blender

Using a high sheer countertop blender is the easiest way to make a smooth batter in minutes. However, it will create a lot of air bubbles that can weaken the pancake structure, making it more susceptible to tearing.

Add all the wet ingredients first, followed by the flour, sugar, cocoa powder, and salt. This prevents pockets of flour from getting stuck at the bottom of the blender cup. Mix for about 45 seconds on medium speed.

Strain for a smooth consistency

Strain the batter to remove any lumps or flour from hand mixing or large bubbles from blending. Cover and refrigerate to let the flour hydrate and the proteins rest.

Let the batter rest

Although it’s tempting to make the crepes immediately, chill the batter in the refrigerator for at least 1 hour. This allows the starches in the flour to hydrate for optimal gelling. When cooked, it makes the crepes pliable. The gluten proteins formed get a chance to relax, so the texture isn’t rubbery.

The cocoa powder and salt fully dissolve for a better-tasting crepe. The batter will thicken and should be the consistency of chocolate milk. If it’s too thick, stir in 1 tablespoon of water at a time to dilute.

Cooking tips

Suppose you don’t have a special crepe pan, spreader, and crepe turner; no problem! I recommend using a nonstick skillet. I use a 10-inch size, but they can be easily made in an 8 or 12-inch pan, using less or more batter as needed. Heat the pan over medium heat before adding the batter. Add a small amount of butter to grease the surface lightly.

Add ¼ cup of batter to the 6’o clock position, then lift and tilt the pan until it creates a thin, circular shape. The cocoa and sugar will brown quickly. Cook until the edges lift from the sides and become dry and golden brown. This will take about 45 seconds. Flip the crepe with a rubber spatula, and cook the other side until set, about about 10 seconds.

Filling and topping suggestions

There are endless ways to customize chocolate crepes. They are delicious as is, especially dusted with powdered sugar. But it’s always more fun to add fillings and toppings.

Frequently asked questions