This easy how-to will help you make delicious, light Chocolate Crêpes with just a few steps. Eat these on their own, or use them in decadent breakfasts and desserts.
What single ingredient makes almost everything better? Stumped?! No– you aren’t! You know! Of course you know! It’s brussels sprouts… (pause)… I’m just kidding, guys– it’s obviously chocolate. You know it’s true– Cake is good. Chocolate cake is excellent. Coffee is a morning staple, but add in some chocolate for a mocha, and you have a steaming cup of delicious extravagance. I could go on, but you don’t need to be convinced, do you? It’s only natural, therefore, that when I found myself devouring crêpe after crêpe, that I couldn’t help wishing they were chocolate. Well, dear reader, here at Champagne Tastes, I don’t just ‘wish’ something had chocolate– I make it chocolate! These Chocolate Crêpes are simple to prepare, delicious, and perfect for both breakfast and dessert.
A few weeks back, I went on a crêpe expédition, a crêpe journey, a crêpe-making spree where I fed the husband nothing but crêpes for breakfast, lunch, dinner, and dessert. He had no complaints. If you joined in with our crêpe-stravaganza, and became a crêpe-flipping master, you’ve probably figured out that mixing the batter and frying these über-thin French pancakes is tres simple. These Chocolate Crêpes use the same technique as the classic French Crêpe, but with a slightly different batter. If you haven’t figured out what’s different… it’s the brussels sprouts. I mean chocolate.
Making Chocolate Crêpes
To make Chocolate Crêpes, mix together flour, cocoa powder, milk, water, eggs, butter, along with a dash of salt, and a smidgen (or two, or five) of amaretto in a blender. You can use a bowl and whisk instead of a blender, but for the smoothest batter, use a blender. Stick the batter in the fridge, and let it sit for 20-30 minutes. Sometimes I skip this, but again, for the smoothest batter, refrigerate at least 30 minutes. Refrigeration gives the flour time to absorb the liquid.
Next, heat a crêpe pan (or a flat-bottomed pan with straight edges) on very high heat. To make the crêpes, hold the pan off the heat with your dominant hand (I use my right hand). Pour a little batter into the pan with your other hand, and then swirl the pan until the batter is completely covering the pan. You want these paper-thin, but that can take practice. The goal is to use as little batter as possible without having holey crêpes. Cook the crêpe about 90 seconds, and then flip. The other side only needs to cook for a few seconds. Set the crêpes aside, one by one, to cool as you continue to fry the crêpe batter. Devour these light pieces of chocolatey goodness with Nutella, jam, or a little sugar. Remember, anything you eat with them will automatically taste better, because… well, because they’re chocolate.
*Note: If you’re a chocolate hater… What are you doing here?! You’re lost! Get yourself on over to the the classic French Crêpe page right away!
- 3/4 cup flour
- 1/4 cup cocoa powder
- 2/3 cup cold milk
- 2/3 cup cold water
- 3 eggs
- 1/4 tsp salt
- 1 TB amaretto
- 3 TB melted butter OR melted coconut oil, plus more for brushing hot pan
Blend together all ingredients for crêpes.
Pre-heat crepe-pan on high heat, and brush with oil or butter. Oil should shimmer on the pan.
Holding pan just off heat, add 2-3 TB batter and swirl to coat pan. Place back on heat and cook for about 90 seconds, until the bottom of the crêpe is golden and slides off the pan easily. Flip and cook the other side for 5-10 seconds. Move crêpe to a wire rack or plate to cool, and repeat with remaining batter.
If not using immediately, stack with wax paper in between crêpes, and refrigerate for up to 2 days, or freeze for up to 3-4 months in an airtight container. Don't skip the wax paper-- the crêpes will stick together.
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Recipe modified from the classic French crêpe recipe in Julia’s Kitchen Wisdom.