Chocolate Crpes
These rich and chocolaty Chocolate Crêpes are quick, versatile, and perfect for breakfast or dessert. Delight in a decadent treat that’s fun to make and sure to impress!
Equipment
- Mixing Bowl
- Whisk
- Non-stick skillet or crepe pan
- Spatula
- Measuring cups and spoons
Ingredients
- 4 large eggs
- 1 cup whole milk
- 1/2 cup water
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter melted
Instructions
- In a mixing bowl, combine the 4 large eggs, 1 cup of whole milk, and 1/2 cup of water. Whisk them together until the mixture is smooth.
- In a separate bowl, sift together the 1 1/2 cups of all-purpose flour, 1/4 cup of unsweetened cocoa powder, 3 tablespoons of granulated sugar, and 1/4 teaspoon of salt. Gradually add the dry mixture to the wet ingredients while whisking to prevent lumps.
- Stir in 1 teaspoon of pure vanilla extract and 3 tablespoons of melted unsalted butter into the batter. Mix until everything is well combined and the batter is smooth. Let it rest for about 30 minutes; this helps relax the gluten in the flour, resulting in tender crêpes.
- Heat a non-stick skillet or crêpe pan over medium heat. Lightly grease it with a bit of butter or oil.
- Pour about 1/4 cup of batter into the center of the pan. Quickly swirl the pan to spread the batter evenly across the surface. Cook for about 1-2 minutes, or until the edges start to lift and the bottom is set.
- Using a spatula, gently flip the crêpe and cook for an additional 30 seconds to 1 minute. Transfer the cooked crêpe to a plate and repeat with the remaining batter, stacking them as you go.
- Serve the Chocolate Crêpes warm with your favorite fillings and toppings such as fresh berries, whipped cream, chocolate sauce, or a sprinkle of powdered sugar. Enjoy the rich chocolatey goodness!
Notes
- Let the batter rest for about 30 minutes to achieve tender crêpes.
- Use a well-heated non-stick skillet or crêpe pan for best results.
- Store leftover crêpes in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Use an immersion blender if batter has lumps for a smoother texture.
- Keep cooked crêpes warm in a low oven (around 200°F) while cooking the rest.