Chocolate Crepes

These Chocolate Crepes are thin chocolate French crepes perfect for filling with whipped cream, yogurt, or berries. It's an easy pancake recipe for breakfast or a delicious French dessert.

📝 Ingredients

• 1 1/2 cup All-Purpose Flour
• 2 tablespoons Sugar
• 1/4 cup Unsweetened Cocoa Powder
• 1/4 teaspoon Salt
• 3 large Eggs (beaten)
• 2 tablespoons Unsalted Butter (melted)
• 1 tablespoon Vanilla Extract
• 2 cups Milk

👨‍🍳 Instructions

1. 1In a large bowl, whisk the dry ingredients: flour, sugar, salt, and unsweetened cocoa powder until well combined and no lumps of cocoa can be seen.
2. 2Make a well in the center of the dry ingredients and add the beaten eggs, milk, vanilla extract, and unsalted melted butter.
3. 3Whisk until the chocolate crepe batter is smooth.
4. 4Warm a 10-inch crepe pan over medium heat and lightly oil the surface with oil spray or melted butter. I like to use a piece of absorbent paper to rub the surface of the crepe pan with the melted butter.
5. 5Pour 1/2 cup of batter into the pan and quickly tilt and rotate the pan to spread the chocolate crepe batter all over the pan surface.
6. 6Cook for 2-3 minutes, until the sides are crispy and unstick from the pan.
7. 7Slide a spatula under the crepe and flip it. Cook for an extra 1 minute on the other side or until dark brown spot shows.
8. 8Set aside on a plate and cover it with foil to keep warm while cooking the remaining crepes.
9. 9Re-grease the pan before cooking another crepe.
10. 10--- Storage ---
11. 11Store leftover chocolate crepes in the refrigerator on a plate sealed with foil for up to 3-4 days.