Chocolate Crepes
Updated Feb. 13, 2025
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes, plus 15 minutes’ resting
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/118 milliliters milk (1%, 2% or whole)
- 1large egg, at room temperature
- 1tablespoon granulated sugar
- 1tablespoon unsalted butter, melted, plus more for the pan
- ½teaspoon vanilla extract
- ¼teaspoon kosher salt
- ⅓cup/42 grams all-purpose flour
- 1tablespoon unsweetened cocoa powder
- Chocolate-hazelnut spread, whipped cream, berries or powdered sugar (or a combination), for serving (optional)
Nutritional analysis per serving (3 servings)
222 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 6 grams protein; 204 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To a medium bowl, add milk, egg, sugar, melted butter, vanilla and salt and whisk vigorously to combine. Sift in flour and cocoa powder and whisk until completely combined and smooth. (It’s OK if pieces of the butter solidify and rise to the surface.) Let the batter rest on the counter for at least 15 minutes, or up to overnight in the refrigerator. (If the batter will be refrigerated overnight, combine it in a blender to emulsify before refrigerating.)
- Step 2
To cook the crepes, heat a 7-inch nonstick skillet (see Tip) over medium. Melt a pat of butter in the skillet and spread it across the pan. Using a quarter-cup dry measuring cup, pour a scant ¼ cup (about 3 tablespoons) batter into the center of the skillet and quickly swirl to coat the bottom of the pan in the batter. Cook, undisturbed, until the edges appear dry, 60 to 90 seconds. Shake the skillet to ensure the crepe is loose, and then use a thin spatula to help flip it over. Cook for 30 to 60 seconds more, until the underside is cooked through, and slide it off onto a plate. Repeat with the remaining batter (after cooking the first crepe, there’s no need to grease the pan again).
- Step 3
If using, spread a generous teaspoonful of chocolate-hazelnut spread over one quadrant of a crepe. Fold in half and then into quarters. (Alternatively, spread the chocolate-hazelnut spread in a line down the center of the crepe, then roll into a tight log.) Repeat with remaining crepes. Serve immediately, topped with whipped cream, berries or powdered sugar (or a combination) if desired.
- To ensure you have the correct pan size, be sure to measure the diameter of the base of the pan.
Private Notes
Comments
These crepes are delicious, and were fun to make with my 12 yo son. We needed butter in pan for every crepe even though we used a nonstick pan. A small streak of Nutella in each crepe was plenty. We rolled the crepes and decorated with whipped cream and raspberries. A double recipe made about 12 crepes served for breakfast with eggs over easy.
Thanks Name CB for the yield information. The recipe says 2 to 3 servings which is not really helpful. Knowing that the yield is six crèpes is much more useful.
These were easy and so tasty! Made them with my 3 year old for Valentine’s Day breakfast and they were a hit!
Easy to make - comes together quickly. Served them with Nutella, fresh raspberries and whipped cream into which I incorporated freeze-dried raspberries that I'd powdered in my spice mill. Made for a decadent breakfast - not something we'll have often, but I'll definitely make this again.
This was amazing. It’s like cannoli without frying. Doubled the recipes and made them slightly 8” across with Nutella, maple whipped cream, and chopped walnuts in the middle, then rolled up. They were one of the best desserts I’ve had in a while.
These were a huge hit! I doubled the recipe and it (barely) served 3 people. Midnight Moo or other chocolate syrup works really well as a condiment.