I regularly fill crepes with chocolate unfold for a chocolate French dessert, so why now not add the chocolate without delay into the batter? So much easier and worth its personal recipe.
- 2 eggs
- 1 cup (240ml) milk, or plant-based milk
- 1 cup (128g) all-purpose flour
- 4 tbsp cacao powder
- 3 tbsp sugar
- 1 tbsp vanilla extract
- 1 tbsp butter, melted
- 1 pinch of salt
Add all ingredients into a blender and mix until smooth. If you don’t have a blender, mix it in a large bowl using a whisk. Let the batter rest for 30 minutes at room temperature.
Preheat a non-stick frying pan over medium heat.
Add one tablespoon of butter or oil, let it melt and add about 1/4 cup (60ml) of the batter into the pan. Swirl until the bottom is covered.
Cook each side for 1-2 minutes until golden.
Repeat this procedure with the rest of the batter.
Serve the chocolate crepes with your preferred filling.
- If you don’t use the whole batter, you can store it in your fridge for up to one day and make fresh crepes the next day with it.
- If you like to use nut milk for this recipe, add ~1/4 cup of water. Nut milk is usually thicker than cow milk, therefore it’s the best to dilute it with water to prevent the batter to be too thick.
Nutrition per Serving
Calories: 106kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 37mg | Potassium: 90mg | Fiber: 1g | Sugar: 5g | Vitamin A: 120IU | Calcium: 37mg | Iron: 1mg