After our family vacation in Paris, Ella and I have been experimenting with making all of the crepe recipes! Today’s recipe is a simple chocolate crepe recipe that can be made in a blender and frozen so you can cook once, enjoy twice!
Chocolate French Crepes Recipe
Ok, we’re definitely on a bit of a crepe kick over here!
I love how simple crepes are to make, and they are the perfect little indulgent treat that doesn’t leave you feeling too full. They’re perfect for breakfast or brunch, but they also make a special dessert.
You can top these chocolate crepes in a variety of ways – from just a bit of good-quality butter, to whipped cream and strawberries, or syrup or jam. You can even use them as a base for a unique ice cream sundae.
You can even swap out the cocoa powder called for in this recipe for a chocolate protein powder if you want to make this recipe a bit more healthy.
Do you need a crepe pan? While a crepe pan does make the process of making crepes way easier, you can make crepes in any pan as long as you can easily angle a spatula into the edges of your pan to flip your crepes. However, if you find that you’re making crepes (or omelettes, quesadillas, pizzas or tortillas) often enough, a good crepe pan is probably a worthwhile investment.
If you’re in the market for a crepe pan, opt for one with a non-scratch surface, about 8-10″ in diameter, and ideally, with a handle that can go in the oven. I personally have my eye on this cast iron crepe pan which can also be used to make pizzas, eggs, tortillas, quesadillas, pancakes, etc. The shallow edges are perfect for easily maneuvering a spatula for flipping, and cast iron will last forever.
How Long Does Crepe Batter Last? Crepe batter has to sit for about 30 minutes before you make it (so all air bubbles are gone from the batter), so sometimes it’s easier to make the batter well ahead of time.
Crepe batter can be stored in the fridge overnight up to 2 days, however if you need more time, you may find that prepping your crepes in advance and refrigerating (or freezing) those is a better fit.
How to Freeze Crepes
This recipe makes about 6-8 crepes (depending on the size of your pan and the thickness of your crepes) but it can easily be doubled.
If you plan to freeze your crepes, let them cool completely and then store them flat in a large freezer zip-top bag. I also like to put a small piece of parchment paper in between each crepe to prevent them from sticking together, especially if I won’t be defrosting them all at the same time. They can be frozen for up to 4 months.
To reheat, remove the crepes from the freezer and let come to room temperature. You can reheat in the microwave, oven, or on the stove. I tend to add about a teaspoon of butter to a skillet and reheat them that way, but I also don’t mind them reheated in the microwave.
Other Delicious Brunch Recipes to Pair with these Chocolate Crepes
If you’re planning a brunch spread, check out:
- Rainbow Fruit Salad
- Sparkling Champagne Mimosas
- Pineapple Prosecco Punch
- Best Ever Deviled Eggs
- Smoked Salmon Cream Cheese Dip
- Copycat Cinnabuns
Chocolate Crepe Ingredients
- Vegetable oil
- Vanilla extract
- All-purpose flour
- White sugar
- Dark baking cocoa
- Melted butter
Scroll down to the printable recipe card for full measurements.
Tip: top with powdered sugar, strawberries, whipped topping, chocolate syrup.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Crepe pan
- Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
How to Make Chocolate Crepes
Place all ingredients in a blender and puree until smooth.
Set the batter in the fridge for 30 minutes to thicken.
Heat non-stick pan over medium low on stove. Spray with non-stick cooking spray.
Pour batter into pan, about ¾ cup for an 8-inch pan. Pick up pan from the burner and tilt to spread the batter around the bottom of the pan. Moving it in a circular tilting fashion will spread the batter out evenly. Batter should go to the ends of the bottom part of the pan.
When the top is noticeably cooked, flip the crepe to lightly brown the other side.
Repeat process to cook the remaining crepes, setting finished crepes on plate with parchment paper between them to prevent sticking.
Makes 6-8 crepes.
Grab your free printable for our Chocolate French crepes recipe:
- 1 ½ cups milk
- 3 eggs
- 2 tablespoons vegetable oil
- 1 ½ teaspoon vanilla
- 1 ½ cups all-purpose flour
- ¼ cup sugar
- 1/3 cup dark baking cocoa
- 3 tablespoons melted butter
- 1/8 teaspoon salt
- Place all ingredients in a blender and puree until smooth.
- Set the batter in the fridge for 30 minutes to thicken.
- Heat non-stick pan over medium low on stove. Spray with non-stick cooking spray.
- Pour batter into pan, about ¾ cup for an 8-inch pan. Pick up pan from the burner and tilt to spread the batter around the bottom of the pan. Moving it in a circular tilting fashion will spread the batter out evenly. Batter should go to the ends of the bottom part of the pan.
- When the top is noticeably cooked, flip the crepe to lightly brown the other side.
- Repeat process to cook the remaining crepes, setting finished crepes on plate with parchment paper between them to prevent sticking.
- Makes 6-8 crepes.
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Amount Per Serving: Calories: 244Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 85mgSodium: 117mgCarbohydrates: 29gFiber: 1gSugar: 6gProtein: 7g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this simple chocolate crepe recipe as much as mine does!