These chocolate crepes are perfectly thin, chocolatey, and not too sweet. They only require a few ingredients to make and just two minutes on the stove. Recipe includes a how-to video!
Whisk together hot water and cocoa powder until completely combined.
⅓ cup very hot water, 3 Tablespoons natural cocoa powder
If using a blender: Pour water/cocoa powder and all remaining ingredients into blender. Blend until smooth (you may need to pulse or pause and scrape the sides of the blender if all ingredients aren’t becoming well-combined). Cover and rest in the refrigerator for 30-60 minutes or up to 2 days before using.
1 cup all-purpose flour, 3 Tablespoons granulated sugar, ½ teaspoon table salt, 1 cup milk, 2 large eggs, 2 Tablespoons unsalted butter, ¾ teaspoon vanilla extract
If not using a blender: Whisk together flour, sugar, and salt in a large bowl and make a well in the center of the bowl. Add water/cocoa mixture, about half of the milk, eggs, butter, and vanilla extract and whisk together until smooth and combined. Gradually whisk in remaining milk until you have a completely smooth and well-combined batter. Cover and rest the batter in the refrigerator for 30-60 minutes or up to 2 days before using.
1 cup all-purpose flour, 3 Tablespoons granulated sugar, ½ teaspoon table salt, 1 cup milk, 2 large eggs, 2 Tablespoons unsalted butter, ¾ teaspoon vanilla extract
Cooking (no matter which way batter was prepared): Place a nonstick skillet over medium-heat and very lightly brush the surface of the pan with cooking oil. Allow the pan to warm up for several minutes, until you can feel the heat radiating from the pan if you hover your hand several inches above it.
Cooking oil or spray or melted butter
Stir crepe batter once more to ensure all ingredients are well-combined then lift the pan from the heat and pour approximately ¼ cup of batter into the pan. Tilt and swirl the pan to form a thin circle (I aim for 8” circles) and return to the heat.
Cook until crepe begins to appear dry and the edges have set, then flip with a spatula or crepe turner. Cook on the other side until cooked through, then remove from heat. Crepes can be served either warm or chilled.
Repeat with remaining batter, lightly brushing pan with oil between crepes.
Video
Notes
Cocoa powder
I prefer “natural unsweetened” cocoa powder in this recipe. Note that Dutch process will work instead, you will just have a slightly different flavor.