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Hi Bold Bakers!
If you’re like me, you wake up with a sweet tooth. Instead of waiting all day for dessert, I say start the day off right with this sweet Easy Chocolate Crepe Recipe!
As an ambassador for GoodCook, I especially like it when one of their products fits my needs exactly. Crepes are the most lovely thin pancakes that can be filled with sweet or savory filling, or enjoyed all on their own with a bit of powdered sugar and lemon. That said, these crepes made possible by my favorite GoodCook 11 Inch Griddle and Creperie. Instead of needing any kind of filling or topping, these easy crepes are made with chocolate from within.
While making crepes can seem daunting, this recipe will not only give you the tips you need to make the tastiest chocolate crepes, but how to use the right tools to get the job done.
What is the Difference Between a Pancake and a Crepe?
For those of you that have never made a crepe, you might be wondering what the difference is between a pancake and a crepe. Well, while pancakes are also made in a similar way, they are much thicker, fluffier, and not as rich. The crepe batter itself is super rich and delicate, not just because of the cocoa powder in the batter, but also the butter and milk. Additionally, crepes have no raising agent which makes them thin and flat as opposed to cakey and fluffy.
[ If you’d prefer pancakes, my Best-Ever Pancake Recipe has you covered! ]
Stopping crepes from sticking to the pan
If you have attempted to make crepes before and had difficulty with crepes breaking and sticking to the pan, you are not alone! The trick to making crepes that don’t stick is not only built into my easy crepe recipe but in the pan I use.
I make my crepes in the GoodCook 11 Inch Griddle and Creperie. This pan is super thin, heats evenly and is nonstick. In addition, it’s a lovely square shape — making your finished crepes the perfect shape for folding into perfect triangles. You don’t need to be a professional chef to make these chocolate crepes, you just need the right tools!
The other tool to keep crepes from sticking is what you’re using to flip them. Cooking the crepes on one side is foolproof in my non-stick creperie, but when it comes to flipping them over I use the GoodCook large Nylon Flex Turner. This super thin bendy spatula gets right under the crepe, flipping it over with a simple flick of the wrist.
Are Crepes Only For Breakfast?
While crepes are typically a breakfast food, this delicate chocolate crepe makes a show-stopping dessert.
What I love about these is how quick and easy the batter is to make and cook-off. From there I get creative with toppings, maybe add some sliced strawberries and chocolate sauce. This really takes the crepes into desert land, but to be honest I would eat these for breakfast — or any time of day.
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Watch The Recipe Video!
Easy Chocolate Crepe Recipe
Ingredients
- 1/3 cup (1 ½oz/43g) all-purpose flour
- 3 tablespoons cocoa powder, sifted
- 1/4 cup (2oz/57g) sugar
- 1/8 teaspoon salt
- 2 eggs, room temperature
- 3/4 cup (6floz/170ml) milk
- 2 tablespoons (1oz/28g) butter, melted
- 1 teaspoon vanilla extract
Instructions
- In a large bowl mix the flour, sifted cocoa powder, sugar, and salt
- Next add in the wet ingredients: eggs, milk, vanilla extract and butter.
- Gently whisk until you form a batter with no lumps. Pop the batter into the fridge for 30 minutes to rest.
- After 30 minutes remove the batter from the fridge and cook off your crepes: Pre-heat your GoodCook 11 Inch Griddle and Crepiere over medium heat for about 3-4 minutes.
- Once the pan is hot spoon 1/3 cup of batter into the pan and swirl around until you have a thin even crepe. (if using a different pan a 1/4 cup of batter is enough)
- Cook for around 3 minutes on this side before turning. Take care when turning as this is an extra delicate crepe batter.
- When ready, carefully turn the crepe over and cook for another 2 minutes on the other side before transferring to a plate. Repeat the process until you've used all of the batter.
- To serve: Fold into a triangle then drizzle over chocolate sauce and sliced strawberries, enjoy immediately.
- Cover and store in the refrigerator for 1 day.
Amazing recipe! Used the flax meal (egg substitute) it was a complete SUCCESS…happy mom and happier 15 year old Son… great recipe Gemma
Hi Gemma, I wish Facebook could have suggested you to me earlier! I used my crepe maker (finally for the first time) to try your recipe . Sifted the batter before putting it in the fridge. They tasted so chocolaty and very smooth. But the crepe maker isn’t easy to handle. It takes practice to use the crepe spreader to make the batter even. So honestly, I didn’t make one single whole piece. The one in the picture was the best and it still had holes. But once they were folded into plates, no one knew what happened. I should… Read more »
Hi, can the batter be made a day in advance and only fried the next day?
If you don’t want cocoa, will crepes taste as good? Also, what does butter do?
How many crepes does this recipe yeild? Thank you!
What can I substitute the butter with ??
Hello
Do you have chocolate making recipe too?
Do you use powdered sugar???
Hey this looks yummy….can you do an eggless chocolate mousse too
I went to Amazon to see about getting the griddle, but they are out of them. And don’t know when or if they will have any more. Any other brand that is good for this?