Description
These chocolate crepes are soft, delicate, and filled with rich cocoa flavor. Perfect for breakfast, brunch, or dessert, they pair beautifully with fruit, whipped cream, chocolate sauce, or your favorite sweet fillings.
Ingredients
4 large eggs
1 cup cold milk
3/4 cup cold water
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons salted butter, melted
Instructions
- Add the eggs, milk, water, flour, cocoa powder, sugar, salt, and vanilla extract to a blender and blend until completely smooth.
- Pour in the melted butter and blend again for a few seconds until fully incorporated.
- Let the batter rest for 15 minutes to help create soft and tender crepes.
- Preheat a nonstick crepe pan or skillet over medium heat and lightly grease if needed.
- Pour about 1/3 cup of batter into the pan and immediately swirl to create a thin, even layer.
- Cook for about 1 minute until the surface looks dry and the edges begin to lift.
- Flip the crepe carefully and cook the second side for another 15 to 30 seconds.
- Transfer the cooked crepe to a plate and continue cooking the remaining batter, stacking as you go.
- Serve warm with your favorite fillings and toppings.
Notes
Add a small amount of espresso powder for a deeper chocolate flavor.
Fill with Nutella, peanut butter, sweetened cream cheese, or fresh berries for variation.
Store leftovers in an airtight container in the refrigerator for up to 3 days with parchment paper between crepes.
Freeze crepes for up to 2 months and thaw overnight in the refrigerator before reheating.
Warm gently in a skillet or microwave before serving.
Nutrition
- Serving Size: 1 crepe
- Calories: 198 kcal
- Sugar: 6 g
- Sodium: 170 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 92 mg
