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Easy Chocolate Crepes

These thin, delicate pancakes are filled with rich chocolate and can be whipped up in no time, perfect for breakfast, dessert, or a sweet snack.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 crepes
Course: Breakfast, Dessert
Cuisine: French
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crepe batter
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1.5 cups milk
  • 2 tablespoons cocoa powder
  • 2 tablespoons sugar
  • 0.25 teaspoon salt
  • 2 tablespoons melted butter
For filling and toppings
  • to taste Chocolate spread For filling
  • to taste Whipped cream Optional topping
  • to taste Fresh fruits Optional topping
  • to taste Chocolate sauce Optional topping

Method
 

Preparation
  1. In a bowl, whisk together the flour, cocoa powder, sugar, and salt.
  2. In another bowl, beat the eggs before adding the milk and melted butter.
  3. Gradually combine the dry ingredients with the wet mixture and whisk until smooth.
Cooking
  1. Heat a non-stick skillet over medium heat and lightly grease it with oil or butter.
  2. Pour about 1/4 cup of batter into the hot skillet. Swirl the pan around to ensure the batter evenly coats the bottom.
  3. Cook for about 1-2 minutes until the edges lift slightly and the crepe is set.
  4. Gently flip the crepe using a spatula and cook for another 1 minute on the other side.
  5. Transfer to a plate and keep warm.
  6. Spread chocolate spread on half of each crepe, fold, and top with whipped cream or your chosen toppings.

Notes

Leftover crepes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place in a skillet over low heat or microwave briefly until warm.