Description
This recipe for Best Chocolate Crepes delivers thin, tender, and perfectly chocolatey crepes that are ideal for breakfast or dessert. Made with a smooth batter combining cocoa powder and all-purpose flour, these crepes are easy to prepare and cook on the stovetop. Featuring a simple resting period to ensure optimal texture, they can be served with a variety of toppings including whipped cream, berries, and chocolate sauce to create a deliciously indulgent treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
Wet Ingredients
- 1 ½ cups whole milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted (plus more for greasing the pan)
- 1 teaspoon vanilla extract
Optional Toppings
- Whipped cream
- Chocolate sauce
- Berries
- Powdered sugar
Instructions
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, and salt until fully combined and free of lumps, ensuring an even distribution of the dry components.
- Combine wet ingredients: In a separate bowl, whisk together the whole milk, large eggs, melted unsalted butter, and vanilla extract until the mixture is smooth and homogeneous.
- Incorporate wet into dry: Gradually pour the wet mixture into the dry ingredients while continuously whisking to create a smooth, lump-free batter with a consistent texture.
- Rest the batter: Allow the batter to rest for at least 30 minutes at room temperature to improve texture and flavor development; alternatively, refrigerate for up to 1 hour for better results.
- Preheat and grease pan: Heat a nonstick skillet or crepe pan over medium heat and lightly grease it with butter to prevent sticking and promote even cooking.
- Cook crepes: Pour approximately ¼ cup of batter into the hot pan, tilting and swirling the pan to spread the batter into a thin, even layer covering the surface.
- First side cooking: Cook for 1 to 2 minutes until the edges begin to lift from the pan and the bottom is set and slightly firm to the touch.
- Flip and cook second side: Carefully flip the crepe using a spatula and cook the other side for an additional 30 seconds until just cooked through.
- Repeat cooking: Transfer the cooked crepe to a plate and repeat the process with the remaining batter, greasing the pan again as needed.
- Serve warm: Serve the crepes warm with your choice of toppings such as whipped cream, chocolate sauce, berries, or a dusting of powdered sugar for a delightful treat.
Notes
- For an extra rich chocolate flavor, substitute unsweetened cocoa powder with dark cocoa powder.
- Batter can be prepared up to one day in advance and kept refrigerated to save time on serving day.
- If the batter thickens while resting, whisk in a small splash of milk to return it to the desired consistency before cooking.
