Description
Delicate, thin chocolate-flavored crepes that are easy to make and perfect for dessert or breakfast.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp cocoa powder
- 2 tbsp sugar
- 1/4 tsp salt
- 1 1/2 cups milk
- 2 large eggs
- 2 tbsp melted butter
- 1 tsp vanilla extract
- Additional butter or oil for cooking
Instructions
- In a bowl, whisk together flour, cocoa powder, sugar, and salt.
- In another bowl, beat eggs, then whisk in milk, melted butter, and vanilla.
- Gradually pour wet ingredients into dry ingredients, whisking until smooth and lump‑free.
- Let batter rest for 10 minutes at room temperature.
- Heat a non‑stick skillet over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup batter into skillet, swirling to cover surface in a thin layer.
- Cook crepe until edges lift and surface looks dry, about 1–2 minutes, then flip and cook 30 seconds more.
- Transfer to a plate and repeat with remaining batter, stacking crepes separated by parchment or wax paper.
- Serve warm with toppings like whipped cream, berries, powdered sugar, or chocolate sauce.
Notes
- Resting batter helps minimize tears and improves texture.
- Use a thin spatula to gently flip the crepes.
- You can add a tablespoon of melted chocolate to the batter for richer flavor.
- Crepes can be made ahead and stored in the fridge for up to 2 days, layered between parchment.