Easy Chocolate Crêpe Recipe

Have you ever met anyone who complains when there’s chocolate on the table for breakfast? We definitely haven’t. Super easy to make and perfect for reheating the next day, there more than one advantages to making these Chocolates Crêpes. You can make these a couple days in advance for a holiday brunch and no one will ever know! Crepes are a treat here all on their own, but chocolate crepes filled with fresh whipped cream and fruit are a whole lot better! These Easy Chocolate Crepes are a simple but decadent breakfast, brunch or dessert recipe that can be filled any way you wish — with whipped cream, cream cheese, or fresh fruit, – and taste just as delicious each time.

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Strawberry Lemon Crêpe Cake Recipe

These Easy Chocolate Crepes are a simple but decadent breakfast, brunch or dessert recipe.

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Course

Breakfast, Desserts

Cuisine

American

Prep Time

5 minutes

Cook Time

20 minutes

Servings

crepes MetricUS Imperial

Ingredients

• 3/4 cup 1% milk
• 1/4 cup Water
• 2 eggs
• 1 cup all purpose flour
• 2 tbsps cocoa powder unsweetened
• 1/4 cup granulated sugar
• strawberry sauce or fresh berries
• Sweetened whipped cream

Course Breakfast, Desserts Cuisine American Prep Time 5 minutes Cook Time 20 minutes Servings crepes MetricUS Imperial Ingredients 3/4 cup 1% milk 1/4 cup Water 2 eggs 1 cup all purpose flour 2 tbsps cocoa powder unsweetened 1/4 cup granulated sugar strawberry sauce or fresh berries Sweetened whipped cream

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Instructions

1. Add milk, water, eggs, flour, cocoa powder, and sugar to a blender in the order listed. Turn the blender on and process until completely smooth.
2. Heat a crepe pan or large round pan over medium high heat. Spray with non stick spray, and add just about 1/3-1/2 cup of batter. Tilt it quickly but carefully, evenly distributing the batter over the pan.
3. Cook for about 1 minute until the bottom is dry and cooked, then flip and cook another 30-60 seconds until the second side is cooked. (Exact cooking time will depend on the temperature of your pan)
4. Repeat until all batter has been used and serve with fruit and whipped cream as desired.
5. Leftovers can be stored in the refrigerator for 3-4 days and reheated whenever required.

Recipe Notes

• You want your batter super smooth, since the crepes are so thin.
• You want your pan nice and hot, so they cook up quickly.
• Add just enough batter so that it covers the bottom of the pan completely before the bottom cooks. It will take you a few tries to figure out this perfect amount, and that’s okay.