Why have boring basic crepes when you can punch them up with cocoa! These chocolate crepes make for a romantic dessert.
Do you ever make crepes? They can be made sweet or savory and are enjoyed for almost any meal. You can adjust the flavor – like these lemon crepes – and use different flour to make the recipe different every time. Change out the filling to satisfy your current craving and use the crepe as a bread replacement for a hot ham and cheese sandwich.
How to Make Crepes
I got an old crepe pan from my MIL, but ended up making these in my 8-inch frying pan. I just could not get the hang of using the crepe pan. Oh well, in the fry pan worked great, so I don’t see a huge need to have another specialty pan in my collection.
To make the crepes, first, prepare the batter. Make it in a blender to get all the flour mixed in and no blobs are present.
Warm your pan over low heat and brush some melted butter over the bottom of the pan to prevent it from sticking.
Add in 3 tablespoons , or 1.5 ounces, of the batter into the pan while tilting and swirling the batter around to evenly coat the pan.
When the center is dry, carefully flip the crepe over to cook for 30 more seconds. Each crepe takes about 2 minutes to cook. However, you can only cook one at a time.
How to store Crepes
As the crepes come off the pan, I stack them on a plate. Once they are all cooked, I fill and serve them.
To store the crepes, add a layer of parchment paper between the crepes to prevent them from sticking together. You can cover them with plastic wrap and keep them in the fridge for 3 days or place them into a sealed bag and freeze them for several months.
To serve, rewarm them for 10 seconds in the microwave. Just heat a few at a time to prevent them from getting soggy.
What do you fill Chocolate Crepes with?
The great thing about chocolate crepes is that just about ANYTHING goes with them. Try filling them with a Chocolate Hazelnut Spread, fresh strawberries, whipped cream, or peanut butter. Top them with whipped cream and extra chocolate sauce for a romantic dessert for you and the hubby.
Get the kids involved in stuffing them with their favorite ice cream or buttercream.
This was another first for me, but I don’t think it’ll be the last time I make them. With so many combinations, I’ve got to make them again!
- 4 eggs
- 1 1/2 cups whole milk
- 1 cup water
- 2 cup flour
- 1/2 cup cocoa powder
- 6 tablespoons melted butter
- 2 tablespoons sugar
- 2 teaspoons vanilla
- Your favorite Chocolate Flavor Accessory - Nutella, Chocolate Spread, Fresh Strawberries, Ice Cream, Whipped Cream, Caramel, etc.
- In a large bowl, mix all of the ingredients. Mix thoroughly to avoid any flour lumps (this was difficult for me- next time I'll use the blender). Place the crepe batter in the refrigerator to chill for one hour.
- Over medium-low heat, warm a non-stick skillet and add a little butter to coat the bottom and sides of the skillet. Pour 4 Tablespoons of batter into the pan and quickly swirl the batter around the skillet to form an even, round crepe. I found it best to add the batter to the center of the pan and not around the pan. Cook for 45 seconds, loosening the edges, then flip the crepe and cook for about 15 seconds. Transfer them to a flat surface. Layer parchment paper between each crepe to keep them from sticking together.
- They should stay warm with each new crepe added or you can place them into a warm oven to hold over like you would pancakes.
- Fill the crepes with your favorite filling and fold kinda like a burrito or into quarters like I did. Drizzle chocolate syrup on top or add some whipped cream. It's up to you to make them your way. I was happy with them just like this.
Amount Per Serving: Calories: 351Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 114mgSodium: 143mgCarbohydrates: 41gFiber: 2gSugar: 16gProtein: 9g
Nutrition information isn’t always accurate.