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Chocolate crepes

Sweet recipes Spring Summer Fall Winter Under 30 minutes Easy Crêpière
Prep time
10 minutes + 2 hours of rest
Cooking time
1 minute
8 people


  1. In a large bowl, add the flour, cocoa, salt, and sugar. Add the eggs. Mix with a whisk (gently stir in the flour on the edges of the bowl).
  2. Gradually add the milk then strain. Let sit for 2 hours. Melt the butter and add it to the dough. Mix gently.
  3. Cook the crepes in a lightly greased pan.
  4. The chocolate: Let the chocolate and cream melt in a double boiler without boiling the water. Spread the chocolate over the crepes then roll. 


  • 50 g (1/5 cup) butter
  • ½ L (2 cups) milk
  • 3 eggs
  • 250 g (2 cups) flour
  • 50 g (1/2 cup) superfine sugar
  • 2 tsp crepe flavoring
  • 2 tbsp cocoa powder
Chocolate spread:
  • 200 g (7 oz) dark chocolate (66% cocoa)
  • 10 cl (2/5 cups) cream
  • 1 pinch of salt
  • Chopped roasted hazelnuts (optional)


Crêpe pan

Crêpe pan

Why use a crêpe pan?

A crêpe pan is shallower and lighter than a regular frying pan, which make it much easier to swirl the batter and flip the crêpes like a pro!


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