Chocolate Crêpes

Preparation info

  • Difficulty


  • Yield



Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Chocolate crêpes have a great bittersweet chocolate flavor. They freeze as well as regular crêpes.


  • 2 large eggs
  • ¼ cup sugar
  • 1 cup milk
  • ½ cup flour
  • 1 tablespoon cocoa powder
  • Pinch salt
  • 1 tablespoon sweet butter, melted
  • 1 tablespoon vanilla extract


Put the eggs, sugar, and milk in a stainless steel bowl. Whisk them together and then add the flour, cocoa powder, and salt. Stir in the butter and vanilla.

Refrigerate the batter at least 1 hour to overnight, and then strain it.

To make the crêpes

Heat a 6-inch nonstick or seasoned crêpe pan over medium heat. Pour 2 tablespoons of the batter in the pan and quickly rotate the pan, spreading a thin layer of batter over the entire bottom. Cook the crêpe for a couple of minutes and then invert it with the edge of a knife or your fingers. Cook the other side for about 30 seconds. Invert the crêpe from the pan.

Proceed to make the rest of the crêpes in the same manner. You can stack them as you make them.