Description
Delight in these rich and tender Chocolate Crêpes, perfect for breakfast or dessert. Made with cocoa powder, eggs, and whole milk, these thin French-style pancakes are cooked on the stovetop and paired beautifully with whipped double cream, fresh strawberries, and melted dark chocolate for a luscious finish.
Ingredients
Chocolate Crêpes
- 22 g cocoa powder
- 15 g unsalted butter
- 60 ml boiling water
- 125 g plain flour
- 30 g granulated sugar
- ¼ tsp salt
- 3 large eggs (room temperature)
- 420 ml whole milk
Toppings & Serving
- Double cream (heavy cream), whipped
- Strawberries, washed, hulled, and sliced
- Melted 70% dark chocolate
Instructions
- Make the chocolate slurry: In a bowl, combine the cocoa powder, unsalted butter, and boiling water. Mix thoroughly until the butter is fully melted and the mixture is smooth.
- Whisk dry ingredients: In a large bowl, whisk together the plain flour, granulated sugar, and salt until evenly combined.
- Whisk wet ingredients: In a separate medium bowl, whisk the eggs until smooth, then add the whole milk and whisk again until fully incorporated.
- Combine wet and dry: Pour one-third of the egg and milk mixture into the dry ingredients bowl, whisking until a thick, smooth paste forms. Add the chocolate slurry to this paste.
- Finish batter: While whisking continuously, slowly add the remaining egg mixture until the batter is smooth and lump-free. Cover with plastic wrap and refrigerate for at least 15 minutes, ideally 1 hour or overnight.
- Prepare the pan: Heat a crêpes pan or non-stick skillet over medium heat for about 1 minute. Lightly grease with melted butter and wipe away any excess or use non-stick spray.
- Cook crêpes: Whisk the batter again and add a little water if it has thickened. Pour 60 ml (¼ cup) of batter into the center of the pan, tilting the pan to spread the batter evenly in a thin layer.
- Cook first side: Let the crêpe cook for 1-2 minutes until the edges dry, brown, and the underside is golden and set.
- Flip and cook second side: Use a rubber spatula to loosen the edges, then flip the crêpe carefully and cook for an additional 30-60 seconds until golden.
- Repeat and serve: Lightly grease the pan if needed and cook remaining batter. Stack cooked crêpes to keep warm. Serve warm or at room temperature with whipped double cream, sliced strawberries, and melted dark chocolate drizzled over the top.
Notes
- If lumps remain in the batter, strain it before refrigerating or whisk vigorously to smooth out.
- Batter can be made a day ahead and stored covered in the refrigerator.
- Adjust batter consistency by adding a little water if too thick after refrigeration.
- Keep cooked crêpes covered with a clean tea towel to stay warm and soft.
- Use a non-stick pan and light butter grease for perfect crêpe texture and easy flipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
