These chocolate crepes are the perfect breakfast, snack or dessert! They can be filled with fresh or frozen berries, jams, whipped cream, chocolate ganache, salted caramel, nutella, bananas or whatever you want!
How do you spread the batter around the pan and get then thin?
To get thin crepes, I pour the batter in then tilt the pan around in a circle so the batter runs in a large circle. You could use a frosting spatula to spread the batter super thin if you want them ultra thin.
How do you flip the chocolate crepes?
I flip my crepes with a rubber spatula because I can get under them without tearing them. If the crepe starts to break, then you need to let it cook a little more before flipping. The crepe will look mostly cooked before you flip to the other side. The cooking on the other side only takes 15-30 seconds.
To make my chocolate crepe cake with chocolate ganache filling check out that recipe HERE.
What you need to make chocolate crepes:
makes roughly 21 – 6 inch crepes
- 6 eggs
- 1 cup milk
- 4 tablespoons butter – melted
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
- 1 1/2 cups flour
Instructions
- In a blender or mixing bowl, add eggs, milk, butter, sugar, salt, cocoa powder and flour until mixture is smooth.
- Preheat a non-stick pan to medium-medium-low heat.
- Heat a pan and measure out 1/4 cup batter and pour it onto your pan.
- Lift pan and tilt it in a circle so batter flows in a wider circle than you first poured.
- Wait until edges look cooked before using a rubber spatula to gently flip your crepes.
- The other side only takes a few seconds and the crepes are cooked.
Chocolate Crepes
Ingredients
- 6 eggs
- 1 cup milk
- 4 tablespoons butter – melted
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
- 1 1/2 cups flour
Instructions
- In a blender or mixing bowl, add eggs, milk, butter, sugar, salt, cocoa powder and flour until mixture is smooth.
- Preheat a non-stick pan to medium-medium-low heat.
- Heat a pan and measure out 1/4 cup batter and pour it onto your pan.
- Lift pan and tilt it in a circle so batter flows in a wider circle than you first poured.
- Wait until edges look cooked before using a rubber spatula to gently flip your crepes.
- The other side only takes a few seconds and the crepes are cooked.