Chocolate Crepes are tender, delicate, and slightly cocoa-scented — the perfect base for whipped cream, fresh fruit, Nutella, caramel, or any sweet topping you love.
Author’s Notes
Straight From Marie’s Family Bakery in France
You might remember my original crepe recipe and the time we hosted Marie, an exchange student from France. Her father baked at the family bakery, and Marie generously taught us their techniques and shared the family recipe.
That classic crepe recipe became a favorite at our house and on my site. This chocolate variation follows the same method with one simple addition: cocoa powder. Marie recommended Dutch-process cocoa for its smooth, developed flavor — I agree, and it’s what I use here.
The chocolate is subtle, allowing fillings and sauces to take center stage — think Nutella, caramel, fresh fruit, or whipped cream. I hope you enjoy this chocolate version as much as we do.
Ingredients In Chocolate Crepes
| Ingredient | Notes |
|---|---|
| Whole milk & eggs | Use whole milk for best texture and large eggs for consistent results. |
| All-purpose flour & salt | Stir until just combined; overmixing makes crepes less tender. |
| Dutch-process cocoa powder & sugar | Choose Dutch-process cocoa for a smooth, mellow chocolate flavor. |
| Melted butter & vanilla | Cool melted butter slightly so it blends evenly into the batter. |
| Toppings of choice | Prepare toppings while the batter chills so everything is ready when the crepes are cooked. |
How To Serve Chocolate Crepes
- Nutella, sliced bananas, and whipped cream
- Fresh strawberries, whipped cream, and a chocolate drizzle
- Caramel sauce, sliced bananas, and toasted pecans
- Whipped cream, mixed berries, and a dusting of powdered sugar
- Mascarpone cream, fresh raspberries, and shaved chocolate
Chelsea’s Notes
My Top Tips
Separate crepes with parchment paper. Warm crepes can stick together as they cool, so place parchment squares between each one to prevent tearing.
Keep the heat at medium-low. Too high a heat makes crepes cook unevenly, dry out, or tear. A steady temperature yields soft, tender crepes.
Lightly butter the pan between crepes. Use only a thin coating — too much butter can cause the batter to slide and cook unevenly.
Storage
Chocolate crepes are great to make ahead. Let them cool completely, then stack with parchment between each crepe and store in an airtight container in the refrigerator for up to 3 days.
To freeze, place parchment between crepes and freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and rewarm gently in a skillet or microwave until just heated through.
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Chocolate Crepes
Equipment
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Nonstick skillet 8–10 inches
Ingredients
- 2-1/2 cups whole milk
- 1-3/4 cups all-purpose flour
- 1/4 cup Dutch-process cocoa powder
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter melted and slightly cooled
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 to 3 tablespoons unsalted butter melted, for cooking
- Toppings as desired
Instructions
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In a high-powered blender, combine milk, flour, cocoa powder, sugar, salt, 4 tablespoons melted butter, vanilla, and eggs. Pulse on low until smooth and lump-free, about 10–15 short pulses. Avoid over-mixing.
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Scrape the blender as needed and pulse a few more times. Cover and refrigerate the batter for at least 1 hour or overnight to rest.
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Cut small squares of parchment paper to separate cooked crepes.
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Heat an 8–10 inch nonstick skillet over medium to medium-low heat. Stir the batter briefly before using.
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Lightly brush the pan with melted butter. Pour 1/4 cup batter into the center and quickly swirl to coat the bottom in a thin, even layer.
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Cook 1–2 minutes until the bottom is set and lightly browned, then flip and cook another 1–2 minutes until done.
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Transfer to a plate and place a parchment square between each crepe to prevent sticking.
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Repeat with remaining batter, adjusting the heat if the crepes are browning too quickly.
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Fill with whipped cream, strawberries, bananas, Nutella, chocolate or caramel sauce, or your favorite toppings. Fold and dust with powdered sugar if desired.
Recipe Notes
Storage: Let crepes cool, then stack with parchment between layers and refrigerate in an airtight container for up to 3 days. Freeze (with parchment between crepes) for up to 2 months. Rewarm gently in a skillet or microwave.
Nutrition
Nutrition information is an approximation.