My Easy Chocolate Crepe Recipe makes the most lovely thin, lightly sweet, and deliciously chocolatey pancakes that can be filled with your favorite decadent fillings.
- 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
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In a large bowl mix the flour, sifted cocoa powder, sugar, and salt
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Next add in the wet ingredients: eggs, milk, vanilla extract and butter.
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Gently whisk until you form a batter with no lumps. Pop the batter into the fridge for 30 minutes to rest.
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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.
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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)
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Cook for around 3 minutes on this side before turning. Take care when turning as this is an extra delicate crepe batter.
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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.
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To serve: Fold into a triangle then drizzle over chocolate sauce and sliced strawberries, enjoy immediately.
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Cover and store in the refrigerator for 1 day.