Description
Soft, deeply chocolatey crepes that turn out tender every time—perfect for filling, rolling, and serving as a special breakfast or dessert. Choose extra-soft or classic edges based on how you like your crepes.
Ingredients
1 1/2 cups (360 ml) milk (whole or 2%)
3 large eggs
3 1/2 tbsp (45 g) butter, melted (plus extra for the pan)
2 tsp vanilla extract
1/4 cup (50 g) white sugar or brown sugar
1/2 tsp salt
3/4 cup (100 g) all-purpose flour
1/4 cup (40 g) cocoa powder (Dutch-process preferred)
Instructions
1. Make the batter (blender method): Add milk, eggs, melted butter, vanilla, sugar, and salt to a blender or tall jug. Blend until combined.
2. Add dry ingredients: Add flour and cocoa powder. Blend until smooth, scraping down sides halfway through so no flour sticks.
3. Rest the batter: Let the batter rest at least 15 minutes for softer, more tender crepes.
4. Heat the pan: Preheat a 10-inch non-stick pan over medium heat. Lightly brush with butter.
5. Stir before each crepe: Give the batter a quick mix before pouring each crepe.
6. Pour and swirl: Ladle about 1/4 cup batter into the hot pan and swirl to coat the bottom evenly. Patch any thin/bald spots with a little extra batter.
7. Cook (extra soft option): Cook about 30 seconds until just set on top with no browning. Flip very gently and cook a few seconds (optional).
8. Cook (classic option): Cook 40–60 seconds until edges lightly crisp. Flip and cook 10–15 seconds on the other side.
9. Repeat: Continue with remaining batter, buttering pan lightly as needed and stirring batter each time.
10. Stack and serve: Stack cooked crepes on a plate or rack. Fill with your choice (chocolate spread, berries, whipped cream, banana) and roll to serve.
Notes
Resting the batter is key for tender crepes—don’t skip it.
The first crepe is often a “test” crepe; adjust heat if needed.
For dairy-free: use unsweetened oat milk and dairy-free butter.
For gluten-free: use a 1:1 gluten-free flour blend.
Storage: stack with parchment between, refrigerate up to 3 days; reheat briefly in a pan or microwave.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 crepe
- Calories: 180
- Sugar: 8g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg