These chocolate crepes are made in the blender and ready in just 10 minutes! These make the perfect brunch or dessert. Fill them with whipped cream and berries.
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Perfect Chocolate Crepes
This recipe is a fun spin on my popular blender crepes. I added cocoa powder to give them chocolaty taste and they turned out perfect for a weekend brunch or family dessert!
Crepes are one of my all-time favorite breakfasts. I love to create fun variations like this savory breakfast crepe and these easy chocolate crepes. The crepe recipe batter is easy to whip up in the blender and then enjoy them topped with some fruit and whipped cream!
Just a few staple ingredients get blended together to create a decadent breakfast, snack or dessert in minutes.
Find the full printable recipe with specific measurements below.
- Milk: I like to use 2% to help give the crepes a bit of creaminess but still keep it light.
- Eggs: These help to make the crepes airy.
- Butter: The fat from the butter helps to add texture and richness.
- Sugar: Granulated sugar helps sweeten the bitterness of the cocoa powder.
- Vanilla: This elevates the cocoa powder and brings out the chocolate tones.
- Salt: A little bit goes a long way in enhancing flavors.
- Flour: All-purpose flour is the foundation for the structure of the crepe.
Best Pan for Crepes
Crepes may seem intimidating to make, but I promise they’re not! One of the main keys to making the perfect crepes is the pan that you use. You’ll want to make sure your frying pan is nonstick and is about 8-inches. The batter will fill all the way to the edges of the pan, making the perfect circular size.
I usually use a rubber spatula to flip them, but you could try using one of these fancy crepe turners from Amazon as well. :)
How to Make Chocolate Crepes
Just two steps and a few minutes to make an indulgent treat any day or night of the week.
- Blend. Combine ingredients in a blender and pulse until batter is smooth (about 15-20 seconds).
- Cook. Spray non-stick cooking spray onto a 8-inch frying pan. Pour 1/4 cup batter into pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned.
- Serve. Remove from heat and stack until ready to serve. Add on toppings and enjoy!
I like to fold my chocolate crepes over into triangle shapes and then stack them together on the plate. Then I add on my favorite toppings like fresh berries and whipped cream. You could also fill the center of each crepe with the toppings and roll them up like a burrito.
- powdered sugar
- fresh berries (strawberries, blueberries, raspberries) or bananas
- cream cheese crepe filling
- whipped cream
- hot fudge or chocolate sauce
- chocolate chips
- chopped nuts
- caramelized bananas
- strawberry sauce
- peanut butter
- maple syrup
- caramel sauce
- toasted coconut
Tips for the Best Results
- Use a nonstick pan. The type of pan you use makes all the difference. Make sure you’re using a nonstick pan and don’t forget to spray it with nonstick spray each time before adding the batter. You’ll be able to flip them perfectly without any sticking.
- Make sure batter is smooth. Because the crepes are so thin, you want the batter to be completely smooth. Blend it together on high for about 15 to 20 seconds. If you can still see a few lumps, blend for another 5 to 10 seconds until smooth.
- Chill the batter. I highly recommend chilling the crepe batter for at least 15 to 30 minutes (or even overnight). This helps the liquid absorb into the flour and relaxes the gluten, resulting in a better consistency.
Absolutely! The crepe batter can be made up to 24 hours in advance and stored in the fridge until you’re ready to cook. If you’ve already made the crepes, they can be made up to 3 days in advance and then warmed through just before serving.
They use several of the same ingredients, but crepe batter is much thinner and doesn’t use any leavening agents (baking powder or baking soda), which means they are much flatter.
All-purpose or whole wheat flour both work well for crepes. Gluten-free buckwheat flours are also a great option. It’s the foundation of the crepe, so you want flour that will hold its structure but not weigh it down.
Layer parchment or wax paper in between crepes (so that they don’t stick together). Then place the crepes in a covered container in the fridge until ready to serve.
More Crepe Variations to try
Optional toppings: Whipped cream, Nutella, Jam, Fresh berries, Bananas, Nuts
- In a blender, blend milk, eggs, butter, sugar, vanilla, salt, flour, and cocoa powder 15 to 20 seconds, or until batter is smooth. Chill at least 30 minutes, or overnight.
- Spray nonstick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook 1 to 2 minutes per side, or until lightly browned. Remove from heat and stack on a plate.
- Serve with your favorite toppings.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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