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Easy Chocolate Crepes

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.

Chocolate crepes on a plate with fresh berries.
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Perfect Chocolate Crepes

This recipe is a fun spin on my famous blender crepes. The ingredients are mostly the same, however I added cocoa powder to give them that nice chocolaty taste. The end result did not disappoint! They are so delicious and definitely satisfy the sweet tooth.

Crepes are one of my all-time favorite breakfasts. We make them all the time on the weekends and love to create fun variations like a savory breakfast crepe or these easy chocolate crepes. The best part about this recipe is that the batter is made in the blender! It’s the perfect crepe recipe for beginners. These are so easy to whip up and will be a treat your whole family will love. Enjoy them for a decadent breakfast, snack or dessert. And of course, pile on all your favorite toppings!

Recipe Ingredients

Just a few staple ingredients get blended together to create a decadent dessert in minutes.

Chocolate crepe ingredients on 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: A little bit of granulated sugar helps sweeten 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 night of the week.

Mixing chocolate crepe batter in 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.

Chocolate crepes with fresh berries.

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.
Chocolate crepes on white plate.

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.

Storing and Freezing

If there are any leftovers, add them to a zip top bag and layer parchment or wax paper in between (so that they don’t stick together). Then place the crepes in the fridge until ready to serve. They also freeze really well, so you could easily double the batch and stick half in the freezer. They’ll last in the freezer for a couple of months. Then simply reheat in the microwave or in a skillet until warm.

Once you have mastered making crepes, make this crepe layer cake, next!

More Crepe Variations to try

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easy chocolate crepes

Chocolate Crepes

5 from 22 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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