Skip to main content

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
Serves
8 people

Method

  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. 

Ingredients

  • 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)

Utensil

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!

Print

Other recipes for you

Here are some recipes you might also like

Beef steak with seasonal vegetables
Usher in summer with this succulent steak recipe.
Zucchini spaghetti and shrimp stir-fry
A delectable medley of garlic, chili pepper, zucchini, and shrimp…
Red peppers, tuna flakes, onions, capers & cherry tomatoes
A sunny, fresh, and well-balanced dish that smells and tastes lik…