Chocolate Crepes

Delightfully thin, incredibly tender, and boasting a rich cocoa flavor, these Chocolate Crepes are an elegant and versatile treat perfect for any time of day. Whether you’re planning a special breakfast, a luxurious brunch, or a sophisticated dessert, these crepes transform simple ingredients into a memorable culinary experience. Their delicate nature makes them a joy to eat, and their deep chocolate hue promises a comforting indulgence. Easy to make and even easier to devour, they’re just waiting to be filled with your favorite sweet accompaniments for pure bliss in every bite.

Ingredients:

For the Chocolate Crepes

• 1 cup (125g) all-purpose flour
• 2 tablespoons unsweetened cocoa powder (high quality for best flavor)
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• 1 ½ cups (360ml) whole milk (or 2% milk)
• 2 large eggs
• 2 tablespoons unsalted butter, melted (plus extra for greasing the pan)
• 1 teaspoon vanilla extract

Suggested Fillings & Toppings

• Nutella or other chocolate-hazelnut spread
• Fresh berries (strawberries, raspberries, blueberries)
• Sliced bananas
• Whipped cream
• Powdered sugar, for dusting
• Chocolate sauce or caramel sauce
• Ice cream

Step-by-Step Instructions

1. Combine Dry Ingredients:
   • In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, and salt. Ensure there are no lumps in the dry mixture.
2. Incorporate Wet Ingredients:
   • In a separate bowl, lightly beat the large eggs.
   • Add the milk, melted butter, and vanilla extract to the beaten eggs and whisk until well combined.
   • Gradually pour the wet ingredient mixture into the dry ingredient bowl, whisking continuously until the batter is smooth and free of lumps. A fine-mesh sieve can be used to strain the batter for an extra smooth consistency if desired.
3. Rest the Batter:
   • Cover the bowl with plastic wrap and refrigerate the crepe batter for at least 20-30 minutes. Ideally, let it rest for an hour, or even overnight. This resting period allows the gluten in the flour to relax, resulting in more tender crepes, and gives the flavors time to meld.
4. Cook the Crepes:
   • Heat a 20-25 cm (8-10 inch) nonstick crepe pan or a regular nonstick skillet over medium heat. It’s crucial for the pan to be at the right temperature—hot enough to cook quickly but not so hot that it burns the crepes.
   • Lightly grease the pan with a small amount of melted butter or cooking spray before cooking the first crepe. You may only need to grease it every few crepes.
   • Pour about ¼ cup (or a small ladleful) of batter into the center of the hot pan. Immediately lift the pan and gently swirl it to spread the batter thinly and evenly over the entire bottom surface.
   • Cook the crepe for approximately 1 minute, or until the edges begin to look dry and slightly crisp, and the bottom is set.
   • Gently loosen the edges with a thin spatula, then flip the crepe and cook for another 30-60 seconds on the second side, until lightly cooked through.
   • Transfer the cooked crepe to a plate. You can stack them on top of each other; their thinness prevents them from sticking too much. Keep them warm by covering the plate with foil or a clean kitchen towel while you cook the remaining batter.
5. Serve:
   • Serve the warm chocolate crepes immediately with your favorite fillings and toppings. Fold them into triangles or roll them up with fillings inside.

Tips, Variations, and Storage

• Batter Consistency: If the batter seems too thick after resting, add a tablespoon or two of milk until it reaches a thin, pourable consistency.
• First Crepe Test: The first crepe is often a “test crepe.” Don’t be discouraged if it’s not perfect. It helps you adjust the pan temperature and batter amount.
• Sweetness Adjustment: Adjust the sugar in the batter based on how sweet your fillings will be. If using very sweet toppings, you might reduce the sugar slightly.
• Orange Zest Variation: For a lovely twist, add 1 teaspoon of orange zest to the batter for a subtle chocolate-orange flavor.
• Make Ahead: Crepe batter can be made up to 2 days in advance and stored in the refrigerator. Cooked crepes can also be stacked with parchment paper in between, wrapped tightly, and stored in the refrigerator for up to 3 days, or frozen for up to 1 month. Thaw in the refrigerator and reheat gently in a pan or microwave.
• Savory Crepes: While these are chocolate, remember that plain crepes can be wonderful for savory fillings like cheese, ham, or mushrooms.

Pairings

• Beverages:
  • Coffee: A strong espresso, cappuccino, or latte complements the chocolate beautifully.
  • Hot Chocolate: Double down on the chocolate with a luxurious hot cocoa.
  • Milk: A cold glass of milk is a simple, comforting pairing.
  • Tea: A black tea like Earl Grey or a fruit-infused tea can offer a nice balance.
• Liqueur: For an adult treat, a drizzle of orange liqueur (like Grand Marnier) or a coffee liqueur (like Kahlúa) over the filled crepes can be delightful.
• Fruits: The acidity of berries (strawberries, raspberries) or the sweetness of bananas are classic complements.
• Cream/Cheese: Whipped cream, crème fraîche, or even a light cream cheese filling can add a wonderful creamy texture.

Quick Info

• Prep time: 15 minutes (plus 20-30 minutes resting time)
• Cook time: 15-20 minutes
• Total time: Approximately 50 minutes (including minimal resting time)
• Servings: 8-10 crepes
• Cuisine: French