Looking for more breakfast and brunch inspiration? Be sure not to miss my Raspberry Streusel Muffins, German Pancakes, and Green Chili Egg Casserole! Our family adores crepes so much that I wrote up a big post on our favorite Crepes Recipe with a more detailed explanation of how to make crepes and crepe filling ideas. They are one of our favorite Saturday morning breakfast traditions, for no other reason than it’s a lazy Saturday and we can! Or sometimes I will make them for dessert on family night. At Christmas I dye them green and make Christmas tree crepes. No matter how we make them, crepes are always a hit! My first thought when it comes to chocolate is almost always to pair it with fruit (for example, this raspberry chocolate tart and these chocolate covered strawberries), so my crepes always, always, always have plenty of fresh strawberries and/or raspberries in them.
How to Make Chocolate Crepes
Making chocolate crepes is really no different from making any other crepe recipe. It’s just getting the right balance of flour, eggs, milk, water, cocoa powder, sugar, and butter. There is a little more sugar in chocolate crepes to offset the bitterness of the cocoa powder, and a bit less flour, but it’s essentially the same crepe batter that we normally use. I used to only make crepes by hand, whisking the eggs and the flour together then slowly adding the water and milk because I thought that was the “more authentic way”. But I got over that and totally just whip them up in our Vitamix lickety-split now and I haven’t looked back. The only thing is that you need to let the batter rest for 15 minutes after blending so that some of the bubbles can settle in the batter. It really does make a difference.
Tips for Chocolate Crepes
A nice, smooth batter will result in thinner, better crepes. It should be pourable and easy to swirl around the bottom of a hot crepe pan or skillet.Make sure your pan is nice and hot. Crepes should cook quickly, only about a minute on the first side and less than 30 seconds on the other side. Which is good since somebody has to stand by the stove flipping them and building that stack of crepes before everybody can eat!Don’t add too much batter to the pan. You want just enough chocolate crepe batter so that it covers the bottom of the pan completely before the bottom cooks. Pour about ⅓ cup of batter onto one side of a hot pan and swirl it, holding the pan up and letting gravity do it’s job to allow the thin batter to flow around the pan quickly before it cooks.No worries if the first few crepes are flops. It takes some time to figure out the technique and to get the pan to just the right temperature. But even ugly crepes are just as tasty!Use a crepe turner (a thin wooden spatula) to flip the crepes if you have one. Or a rubber spatula or butter knife will work as well.Like my chocolate pastry crust, there isn’t an intense hit of chocolate in these crepes. It’s subtle, but still noticeable and makes these deliciously different from the norm. If you want a bigger chocolate flavor, you will need to boost that by filling these with nutella or drizzling them with chocolate sauce.
Crepe Filling Ideas
These are some of our favorite crepe filling combinations!
Bananas and NutellaStrawberries and whipped creamCookie butter and bananasWhipped cream cheese with powdered sugar and cherry pie filling (I’m thinking Black Forest crepes!)Raspberry jam and powdered sugarSliced pears and caramel
More Chocolate Breakfast Recipes You’ll Love
Bakery Style Chocolate Chip MuffinsSouthern Biscuits and Chocolate GravyDouble Chocolate Zucchini BreadDouble Chocolate Waffles a la ModeChocolate Pancakes with Raspberry Sauce
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