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Easy Chocolate Crepes

These chocolate crepes are easy to make in the blender and ready in just 10 minutes! These make the perfect brunch or dessert. Fill them with whipped cream and berries.

If you love crepes for a sweet breakfast, try these Nutella crepes, strawberry crepes or this crepe cake at brunch!

The best chocolate crepes on a plate.
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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!

Recipe Ingredients

Just a few staple ingredients get blended together to create a decadent breakfast, snack or dessert in minutes.

Chocolate crepe ingredients on the counter.

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.

How to Make Chocolate Crepes

Just two steps and a few minutes to make an indulgent treat any day or night of the week.

Showing how to make chocolate crepes in a blender.
  1. Blend. Combine ingredients in a blender and pulse until batter is smooth (about 15-20 seconds).
  2. 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.
  3. Serve. Remove from heat and stack until ready to serve. Add on toppings and enjoy!

Favorite Fillings

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.

Folded chocolate crepes on a plate.

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.
The best chocolate crepes on a white plate with strawberries.

Recipe FAQs

Can I make these chocolate crepes ahead of time?

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.

Is crepe batter the same as pancake batter?

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.

What type of flour is the best for making crepes?

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.

What is the 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 store?

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.

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The best chocolate crepes on a white plate with strawberries.

Chocolate Crepes

5 from 28 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
These chocolate crepes are made in the blender and ready in just 10 minutes! Easy, delicious and the perfect way to satisfy your chocolate cravings.
Prep Time: 5 minutes
Cook Time: 5 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Servings: 14 crepes


  • 2 cups milk , I use 2%
  • 4 large eggs
  • 3 Tablespoons unsalted butter , melted
  • 3 Tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon Kosher salt
  • 1 ½ cups all-purpose flour , sifted, if desired
  • ¼ cup unsweetened cocoa powder

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. 


    Make-ahead: The batter can be made up to 24 hours in advance and stored in the refrigerator until ready to cook. The crepes can be made up to 3 days in advance. 
    Storage: Add to a zip-top bag or covered container and layer parchment in between each crepe. Place in fridge for up to 3 days place in the freezer for up to 3 months.
    Reheating: Heat in microwave or on the skillet over low heat until warm. You can also place on a baking sheet in the oven at 175°F for 5 minutes, or until warm.


    Serving: 2crepes | Calories: 234kcal | Carbohydrates: 31g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 268mg | Potassium: 220mg | Fiber: 2g | Sugar: 9g | Vitamin A: 418IU | Calcium: 109mg | Iron: 2mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Breakfast
    Cuisine: French

    Did you make this recipe? Don’t forget to give it a star rating below!

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