Chocolate Crepes

Chocolate crepes are a fun twist on traditional crepes, adding a rich cocoa flavor without being overly sweet.

Why We Love This Recipe

Chocolate crepes are a fun twist on traditional crepes, adding a rich cocoa flavor without being overly sweet. They’re simple to prepare and can be customized with endless topping options—whipped cream, fresh berries, Nutella or even a dusting of powdered sugar!

Ingredient Notes

All Purpose Flour: Flour forms the base of the crepe batter. If possible, use a kitchen scale to measure the flour. If using cups, make sure to lightly spoon the flour into the measuring cup and level it off with the back of a knife to avoid packing too much flour.

Unsweetened Cocoa Powder: This is the key to the rich chocolate flavor without added sweetness. It gives the crepes their signature taste and color.

Hiland Vanilla Almond Milk: Vanilla-flavored almond milk adds a hint of sweetness and a beautiful vanilla flavor.

Eggs: While I often use just one egg for regular crepes, I find that using two eggs is essential for these chocolatey crepes. The additional egg ensures the crepes remain tender but are durable enough to flip easily.

Hiland Unsalted Butter: The butter adds richness and helps create the perfect crepe texture—delicate and not too crisp.

Step by Step Instructions

1. Blend the ingredients: In a blender, combine all the crepe ingredients. Blend on medium speed until the mixture is smooth, scraping down the sides as needed. This should take about 30 seconds.
2. Let the batter rest: Cover the batter and let it rest at room temperature for 30 minutes. This step is crucial as it allows the flour to hydrate, ensuring the crepes are tender.
3. Cook the crepes: Heat a non-stick pan over medium heat and lightly grease it with vegetable oil. Pour a small amount of batter into the pan, swirling it around to evenly coat the surface. Cook for 1-2 minutes, until the edges look set, then flip and cook for another 30 seconds on the second side.

Expert Tips and Tricks

• Use room temperature ingredients: Ensure that your eggs and milk are at room temperature before mixing. This helps create a smooth, lump-free batter.
• Rest the batter: Letting the batter rest is important for creating smooth, soft crepes. Don’t skip this step!
• Use the right pan: A non-stick skillet is your best friend for making crepes. This ensures an easy flip and perfectly cooked crepes.
• Preheat the pan: Make sure the pan is hot before adding the batter. You can test this by sprinkling a few drops of water on the pan; if they sizzle and evaporate, the pan is ready.
• Swirl the batter: Pour the batter in and immediately swirl the pan to ensure the batter spreads evenly and thinly.

Make Ahead and Storage Instructions

You can prepare the crepe batter in advance and store it in the fridge for up to 24 hours. Just make sure to give it a good stir before using, as the ingredients may separate.

Cooked crepes can be stacked with parchment paper in between and stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a non-stick skillet.

Serving Ideas

My favorite way to serve these crepes is with homemade whipped cream, fresh strawberries and a drizzle of chocolate sauce! Other great garnishes and toppings include berries, bananas, Nutella, caramel sauce, chopped nuts and powdered sugar.

And if you want to make these crepes into an unforgettable dessert, try serving them with ice cream!

For more delicious recipes, visit Hiland Dairy’s recipe page.