Chocolate Crepes are delicate, tender, and lightly chocolatey — the perfect canvas for whipped cream, fresh fruit, Nutella, caramel, and any sweet topping you love.
Author’s Notes
Straight from Marie’s family bakery in France
Years ago we hosted a sweet exchange student from France, Marie. Her father baked at the family bakery and generously taught us their crepe techniques. That original crepe recipe became one of my most popular posts and a family favorite.
This chocolate version is almost the same as Marie’s classic crepes with one addition: Dutch-process cocoa powder. It gives a smooth, mellow chocolate note without overpowering the fillings — ideal for Nutella, caramel, berries, or whipped cream.
Ingredients in Chocolate Crepes
| Ingredient | Notes |
|---|---|
| Whole milk & eggs | Use whole milk for best texture; large eggs give consistent results. |
| All-purpose flour & salt | Mix only until combined — overmixing reduces tenderness. |
| Dutch-process cocoa powder & sugar | Choose Dutch-process cocoa for the smoothest chocolate flavor. |
| Melted butter & vanilla | Let melted butter cool slightly before adding so it blends evenly. |
| Toppings of choice | Prep toppings while the batter chills so everything is ready when crepes are cooked. |
How to Serve Chocolate Crepes
- Nutella, sliced bananas, and whipped cream
- Fresh strawberries, whipped cream, and a chocolate drizzle
- Caramel sauce, sliced bananas, and toasted pecans
- Whipped cream, mixed berries, and powdered sugar
- Mascarpone cream, fresh raspberries, and shaved chocolate
Chelsea’s Notes
My Top Tips
Separate crepes with parchment. Warm crepes can stick as they cool, so place small parchment squares between each one to prevent tearing.
Keep the heat medium-low. A steady, moderate heat prevents uneven cooking and tearing, keeping crepes soft and tender.
Lightly butter the pan. Use a thin coating of butter between crepes; too much fat can make the batter slide and cook unevenly.
Storage
Chocolate crepes can be made ahead. Let them cool completely, then stack with parchment between each crepe and store in an airtight container in the refrigerator for up to 3 days.
To freeze, layer crepes with parchment between them and freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and rewarm gently in a skillet or microwave until just heated through.
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Chocolate Crepes
Video
Equipment
- Nonstick skillet — 8 inches
Ingredients
- 2-1/2 cups whole milk
- 1-3/4 cups all-purpose flour
- 1/4 cup Dutch-process cocoa powder
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter melted and slightly cooled
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 to 3 tablespoons unsalted butter melted, for cooking
- Toppings as desired
Instructions
- In a high-powered blender combine milk, flour, cocoa powder, sugar, salt, 4 tablespoons melted butter, vanilla, and eggs. Pulse on low until smooth and free of lumps, about 10–15 short pulses. Avoid over-mixing.
- Scrape the blender sides if needed, pulse a few more times, then cover and refrigerate the batter for at least 1 hour or up to overnight.
- Cut small squares of parchment to place between cooked crepes.
- Heat an 8 to 10-inch nonstick pan over medium to medium-low. Stir the batter briefly before using.
- Very lightly butter the pan with a pastry brush. Pour 1/4 cup batter into the center and quickly swirl to coat the bottom evenly.
- Cook 1–2 minutes until the bottom is set and lightly browned. Flip and cook another 1–2 minutes until cooked through.
- Transfer the crepe to a plate and place a parchment square between each one to prevent sticking.
- Repeat with the remaining batter, adjusting heat as needed so crepes cook evenly.
- Fill crepes with whipped cream, fruit, Nutella, or sauce. Fold into triangles and dust with powdered sugar if desired.
Recipe Notes
Storage: Cool completely, then stack with parchment between crepes and refrigerate in an airtight container for up to 3 days. Freeze with parchment between layers for up to 2 months. Rewarm gently in a skillet or microwave.
Nutrition
| Calories: 124 kcal
| Carbohydrates: 15 g
| Protein: 4 g
| Fat: 5 g
Nutrition information is an approximation.
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