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Chocolate Crepes

how to make chocolate crepes

Chocolate crepes are great as a light option for breakfast or healthy dinner idea. Topped with fruits and cream cheese filling, it can make for a healthy dessert idea.

Think of them as the French version of the typically American pancake. Crepes however has no rising agent so they end up wafer thin and light.

Chocolate Crepe Variations

  • Cocoa powder is the recommended way to add the chocolate however, you may substitute it for the same amount of dark chocolate.
  • Add a pinch or two of chilli for a slight kick.
  • Put a teaspoon of smooth peanut butter before mixing together.
  • If you prefer not to have butter, use rapreseed oil instead.

Chocolate Crepe Filling Ideas

  • Cream Cheese filling
  • Honey
  • Whipped Cream
  • Cinnamon sugar and butter
  • Caramel sauce
  • Nutella
  • Greek yoghurt
  • Preserves
  • Lemon juice and sugar
  • Custard

You may top your chocolate crepes with any number of sweet or sour fruits

How To Make Chocolate Crepes

  1. Make sure all ingredients are room temperature
  2. Rest the batter for at least 30 minutes.
  3. Cook on medium heat.
  4. Batter can be made 24 hours in advance and chilled in the fridge.
  5. To reheat, gently warm in the microwave for for 20 seconds.
  6. When cooked, crepes can be frozen for up 12 weeks.

How To Make Chocolate Crepes

Delicious chocolate crepes with cream cheese filling. This recipe includes mulitple filling ideas and recipe tips on how to make the perfect crepes.
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Chill time 30 mins
Course Breakfast, Dessert
Cuisine French
Servings 4 People

Equipment

  • Blender

Ingredients
  

Chocolate Crepes

  • 225 g Plain flour
  • 30 g Cocoa powder
  • 4 Eggs
  • 45 g Butter
  • 220 ml Milk
  • 90 g sugar
  • ½ tsp Salt
  • 2 tsp Vanilla
  • 1/4 tsp Cinnamon

Chocolate Cream Cheese Filling

  • 200 g Cream cheese
  • 2 tsp Vanilla
  • 4 tbsp Evaporated Milk
  • 1 tbsp Cocoa powder
  • 4 tbsp Icing Sugar

Instructions
 

  • Add all the wet and dry ingredients into a blender or food processor. Blend until very smooth. If using a food processor, scrape the sides if need be to ensure no lumps
  • Put the batter in the fridge and chill for at leats 30 minutes. The batter can be chilled for up to 24 hours.
  • Heat a non stick frying pan or skillet on medium heat. Might need to grease the pan with butter if it is not non stick.
  • Pour a 1/4 cup of batter into the centre pf the heated pan.
  • Cook for half a minute on each side .
  • Serve warm or cold with your filings and toppings.

Cream Cheese Filling

  • Add cream cheese, cocoa powder, vanilla, evaporated milk and icing sugar in a container and mix thoroughly
  • Spread on the crepes and top with fruits. You could also spread, fill with fruits and roll

Notes

  1. Work with room temperature ingredients
  2. Leave batter to rest for at least half and hour or more
  3. Don't cook crepes on high heat. Always cook on medium heat 
  4. Batter can be rested in the fridge for at least 24 hours
  5. To reheat, gently warm in the microwave for about 20 seconds
  6. Crepes can be frozen for about 12 weeks
Keyword Chocolate, Crepes

Got some of those strawberries and blueberries left? Try these Strawberry pistachio shortcakes.

 

About Olaniyi

Comments

  1. Carol says

    5 stars
    I tried this recipe and double the amount of cinnamon. It was delicious. I even had the leftover for lunch.

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