Indulge in the delicate, melt-in-your-mouth goodness of Chocolate French Crêpes. Savor the perfect balance of light texture and deep chocolate flavor in every bite. Fill them with fresh berries and whipped cream, drizzle with chocolate sauce, or dust with powdered sugar for a simple treat. Bring a touch of Parisian charm to your kitchen with this decadent version of my Pâte à Crêpes, perfect for breakfast, brunch, or dessert.
Make a savory variation of my French crêpes with my Dill French Crêpes recipe. Discover more chocolaty versions of classics with my Chocolate Cottage Cheese Waffles. Prepare some delicious favorites for your next brunch with my Pumpkin Cheesecake Brownies and Cottage Cheese Cosmic Brownies.
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Ingredients
Find below the list of ingredients to make Chocolate French Crêpes.
- All Purpose White Flour
- Dutch Process Cocoa Powder
- Granulated Sugar
- Salt
- Milk
- Large Eggs
- Butter
- Vanilla
See recipe card for quantities.
Equipment for French Crêpes
French Crêpe Pan
This pan features a flat, shallow surface with low or no sides, making it easy to spread the batter evenly and flip the crêpe without breaking it. Crêpe pans are usually made of materials that ensure even heat distribution, such as cast iron, carbon steel, or non-stick aluminum. Use a regular non-stick frying pan if you don't have a Crepe Pan.
Crêpe Spreader
Typically made of wood or stainless steel, it consists of a long, flat, T-shaped or straight bar that glides smoothly over the batter. The spreader allows the cook to achieve the perfect thickness and circular shape by spreading the batter evenly across the pan's surface.
Other Handy Tools
- Use a Hand Whisk to create a smooth and lump-free batter.
- Scrape down the sides of the bowl with a Rubber Spatula
- Brush the pan with butter using a Silicone Brush
- Use a ⅓ Cup Measuring Cup for even portioning of the batter.
How to make the Chocolate Crêpes
- Whisk in a large bowl, the flour, cocoa powder, sugar, and salt, until well combined.
- Add the eggs and ⅓ cup of the milk to the dry ingredients. Whisk until smooth.
- Scrape down the sides of the bowl with a rubber spatula, and keep whisking until smooth.
- Pour the rest of the milk, a little at a time into the batter, while whisking. Make sure that the batter is smooth after each addition of the milk. Whisk in the melted butter.
5. Heat up a 9-inch non-stick pan or crêpe pan, on medium-high heat. Once hot, use a silicone brush to very lightly coat the pan with melted butter. Be careful to not add too much butter so that the batter can spread in the pan and not slide.
6. Hold the pan over the heat, and at a slight angle. Pour ⅓ cup of crêpe batter onto one side of the pan and swirl the pan to evenly distribute the batter to cover the bottom of the pan. If you have a crêpe spreading tool, use that.
7. Place the pan back on the heat and cook for 30 seconds to a minutes, or until the batter sets on the top and the edges of the crêpe crisp up and release from the edges of the pan.
8. Use a spatula and your fingers to carefully flip the crêpe over. Cook for another 20-30 seconds or until caramelization spots appear.
Keep the French Crêpes Fresh
Keep the cooked Pâte à Crêpes soft and pliable after cooking, follow these tips:
Cover While Cooling
Wrap the stack tightly, if you’re not serving the crêpes immediately, with aluminum foil or plastic wrap while they’re still slightly warm. This prevents them from drying out.
Stack the Crêpes
Place the Dill French Crêpes on a plate after cooking, and immediately cover it with another plate, lid, or a clean kitchen towel. The steam trapped between the crêpes keeps them moist and soft.
Use Wax Paper or Parchment Paper
If you're stacking multiple crêpes, place a sheet of wax or parchment paper between them to prevent sticking while retaining their moisture.
Substitutions
- Milk - Replace the milk with any substitute like almond, oat, cashew, or soy milk.
- Butter - Feel free to replace the butter with a plant-base butter for same results.
- Traditional Crêpes - Replace the ¼ cup of cocoa powder with ¼ of flour.
Storing the Chocolate French Crêpes
Cool the freshly made Chocolate French Crêpes completely before storing to prevent them from becoming soggy. Stack them with parchment paper between each crêpe to keep them from sticking together. Wrap the stack tightly in plastic wrap or place it in an airtight container to maintain freshness.
Refrigerate for up to three days for the best texture and flavor. Reheat gently in a skillet or microwave before serving to restore their soft, delicate texture. Freeze for longer storage by placing the wrapped crêpes in a freezer-safe bag, keeping them fresh for up to two months.
Recipe
Chocolate French Crêpes
Ingredients
Dry Ingredients
- ¾ cup All Purpose Flour
- ¼ cup Cocoa Powder
- 2 tablespoon Granulated Sugar
- ½ teaspoon Salt
Wet Ingredients
- 2 cups Milk divided
- 3 large Eggs
- 3 tablespoon Butter divided
Instructions
- Whisk in a large bowl, the flour, cocoa powder, sugar, and salt, until well combined.
- Add the eggs and ⅓ cup of the milk to the dry ingredients. Scrape down the sides of the bowl with a rubber spatula, and keep whisking until smooth.
- Pour the rest of the milk, a little at a time into the batter, while whisking. Make sure that the batter is smooth after each addition of the milk. Whisk in only 2 tablespoon of the melted butter.
- Place the batter in the refrigerator for 20 minutes. Remove from the fridge, and before using, whisk gently to stir around the ingredients before cooking.
- Heat up a 9-inch non-stick pan or crêpe pan, on medium-high heat. Once hot, use a silicone brush to very lightly coat the pan with melted butter. Be careful to not add too much butter so that the batter can spread in the pan and not slide.
- Hold the pan over the heat, and at a slight angle. Pour ⅓ cup of crêpe batter onto one side of the pan and swirl the pan to evenly distribute the batter to cover the bottom of the pan. If you have a crêpe spreading tool, use that.
- Place the pan back on the heat and cook for 30 seconds to a minutes, or until the batter sets on the top and the edges of the crêpe crisp up and release from the edges of the pan.
- Use a spatula and your fingers to carefully flip the crêpe over. Cook for another 20-30 seconds or until caramelization spots appear.
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