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.
If you love crepes for a sweet breakfast, try these Nutella crepes, strawberry crepes or this crepe cake at brunch!
Table of Contents
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.
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!
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.
- powdered sugar
- fresh berries (strawberries, blueberries, raspberries) or bananas
- cream cheese crepe filling
- jam
- whipped cream
- hot fudge or chocolate sauce
- chocolate chips
- chopped nuts
- caramelized bananas
- strawberry sauce
- nutella
- 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.
Recipe FAQs
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
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Chocolate Crepes
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Breakfast, Freezer-Friendly, Kid-Friendly, Stovetop, Sweet Breakfast
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
My family absolutely loves when I make these on the weekends! We serve them with strawberries and whipped cream. Yum!
These were a huge hit with my kids! Would be a great idea for Christmas breakfast too!
So glad the chocolate crepes were a hit!
Who knew homemade crepes were so easy to make?? I made them for my hubby’s birthday and some of my kids added nutella and others added nut butters. What a treat!
these crepes were easy to make and I really came out great. Who knew you could make chocolate crepes!
These crepes are perfect!! I am planning on making them again for Christmas breakfast, thank you so much for this recipe :)
You are so welcome! They would make the perfect breakfast for Christmas morning :)
I love pancakes for breakfast too! This was the first time I made chocolate pancakes. Topped them with whipped cream and strawberries as a special treat! Such a delicious idea and so easy too!
Sounds so yummy! Happy to hear you loved the recipe, Jacqueline :)
My favorite way to eat these delicious chocolate crepes is spread with Nutella, then topped with sliced strawberries, powdered sugar and chopped almonds.
Mmm sounds so delicious!
My kids love these crepe- they are full of chocolate goodness and of course, as a breakfast they can’t get over how they are allowed to have chocolate in the morning! The blender makes clean up really simple and the process quick.
The blender really does make this recipe so easy! Glad your kids loved them, Kristina :)
I love your idea of making this chocolate crepes recipe with cream cheese filling..ahh! Match made in heaven!
Right?! The perfect combination!
Made this for a friend’s 40th birthday breakfast and she devoured it completely! This is going to be a regular at all birthday breakfasts now.
Love it! These definitely make the perfect birthday breakfast :) Glad she enjoyed them!