A Note on This Recipe
One look at these chocolate crepes and you’d assume they take real skill, but they’re just as easy as plain crepes.
The cocoa powder blooms right in melted butter for deeper flavor, and the whole batter comes together in a blender in about 10 seconds. Even the swirl, which sounds like the tricky part, is really just about timing. No special skill, no practice runs needed.
How to Make It
Make the Cocoa Mixture
Most chocolate crepe recipes just whisk cocoa powder straight into the batter. This one blooms it in melted butter first, a small extra step that pulls out a richer chocolate flavor without any real effort.
Melt 1½ tbsp unsalted butter in the microwave. Stir in 2 tbsp unsweetened cocoa powder until you get a smooth paste.
Make the Batter
Blend the batter: Add the egg, cocoa paste, milk, flour, sugar, and salt (plus vanilla extract, if using) to a blender and blend just until smooth, about 10 seconds. Avoid over-blending to keep the crepes tender.
Rest the batter: Let the batter rest for 10–30 minutes. The longer it sits, the more the gluten relaxes, giving you smoother, more delicate crepes.
Cook the Crepes
Grease the pan: Heat a pan over medium and brush lightly with butter.
Pour and swirl: Once the butter is gently foaming (not browning), pour in about ⅓ cup of batter, swirling quickly to coat the bottom. Move fast here, the batter starts setting almost right away. Drop the heat to medium-low once the batter’s in, so the crepe cooks through evenly without the edges burning before the center sets.
Cook and flip: Cook until the bottom is set and the edges lift easily, about 1 minute, then flip and cook the other side for another minute. Re-butter the pan lightly between crepes so they don’t stick or dry out at the edges.
Serve
Fold into triangles, roll them up, or leave them flat, whatever you like. Drizzle with chocolate sauce or Nutella, then finish with raspberries and whipped cream for a breakfast that feels more like dessert.
Ingredients
- 1½ tbsp unsalted butter melted
- 2 tbsp unsweetened cocoa powder
- 1 large egg room temperature
- 1 cup milk room temperature
- ½ cup all-purpose flour
- 1 tbsp sugar
- ¼ tsp vanilla extract optional, for rounder flavor
- ¼ tsp salt
- Butter for greasing
- Chocolate sauce or Nutella
- Berries or banana slices
- Whipped cream
- Powdered sugar
Instructions
- Melt the butter in the microwave and stir in the cocoa powder until smooth.
- Add the egg, cocoa mixture, milk, flour, sugar, vanilla (if using), and salt to a blender. Blend until smooth, about 10 seconds.
- Let the batter rest for 10–30 minutes.
- Heat a pan over medium heat and brush lightly with butter.
- Once the butter is gently foaming, pour in about ⅓ cup of batter, swirling quickly to coat the bottom. Drop the heat to medium-low.
- Cook until the bottom is set and the edges lift easily, about 1 minute. Flip and cook the other side for another minute. Re-butter the pan lightly between crepes.
- Fold, roll, or serve flat with your choice of toppings.
Watch the Recipe
Notes
- For a smoother, more delicate texture, let the batter rest closer to 30 minutes rather than the minimum 10.
- Vanilla extract is optional — it won’t taste like vanilla, but it rounds out the cocoa flavor slightly.
- Prefer a heartier bite? Add a second egg — it’ll give the crepes a slightly more substantial texture.
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