SIMPLE CHOCOLATE CREPES

I love chocolate and if I could eat it every day I swear I would. Crepes on the other hand I love too and could eat every second if I could. So put chocolate and crepes in the same sentence and you have me gone into foodie paradise. These very easy chocolate crepes are decadent and can be served up as a dessert, for breakfast or even brunch, every minute of the day if you will! As much as you can devour these delicious chocolate crepes on their own, you can add extra toppings to make them that much extra. Toppings include fresh fruit, whipped cream, cream cheese, ice cream, dulce de leche sauce for a sweet taste.  You can decide to pair the topping options like using peanut butter and bananas, whipped cream and strawberries, jam and peanut butter or even apples and honey.  When it comes to the batter since the crepes are so thin you want a super smooth chocolate batter. The pan should be hot so that they cook quickly enough. Add enough batter to cover the bottom of the pan completely so that the crepes are not heavy. I love how light and airy these chocolate crepes turned out and I finished a whole batch without blinking! That’s how good these are and you will definitely be making them on a daily basis, not only for special occasions but just because.

INGREDIENTS

3/4 Cup Milk

1/4 Cup Vegetable Oil

1 Egg

1 Cup Flour

2 Tablespoons Unsweetened Cocoa Powder

1/4 Cup Sugar

¼ Teaspoon Baking Powder

METHOD

Sift flour, baking powder, salt, sugar and unsweetened cocoa powder

Sifting will make the batter airy and will remove any lumps from the sugar and cocoa powder

Add in the egg

The egg helps in binding the ingredients together and gives the crepes a soft texture and delicious taste

Add the vegetable oil

Pour in the milk

Start mixing the chocolate crepes batter

Mix the dry and wet ingredients until well combined and there is no flour on the sides or the bottom of the bowl

This is the consistency you want for your chocolate crepes

Take a ladleful or 1/4 cup of the chocolate crepes batter

Pour the batter on a lightly buttered non stick pan

Cook the chocolate crepes on medium heat until bubble form at the top and the top appears glossy or shiny

Flip the chocolate crepe and cook the second side until golden brown

Set the chocolate crepes on a plate lined with kitchen towel to keep warm as you finish the rest of the batter

Serve immediately with toppings of your choice and accompanied by a drink or can be eaten as a snack

SIMPLE CHOCOLATE CREPES

Recipe by Mulunga Alukwe

Prep time: 10 minutes
Cook time: 15 Minutes
Total time: 25 Minutes
Yield: 8 Crepes
Ingredients

• 3/4 Cup Milk
• 1/4 Cup Vegetable Oil
• 1 Egg
• 1 Cup Flour
• 2 Tablespoon Cocoa Powder
• 1/4 Cup Sugar
• 1/4 Teaspoon Baking Powder

Cooking Directions

1. Sift flour, baking powder, salt, sugar and unsweetened cocoa powder
2. Add in the egg
3. Add the vegetable oil. Pour in the milk
4. Mix the dry and wet ingredients until well combined and there is no flour on the sides or the bottom of the bowl
5. Take a ladleful or 1/4 cup of the chocolate crepes batter. Pour the batter on a lightly buttered non stick pan
6. Cook the chocolate crepes on medium heat until bubble form at the top and the top appears glossy or shiny
7. Flip the chocolate crepe and cook the second side until golden brown
8. Set the chocolate crepes on a plate lined with kitchen towel to keep warm as you finish the rest of the batter
9. Serve immediately with toppings of your choice and accompanied by a drink or can be eaten as a snack 

FAQs — Simple Chocolate Crepes

Q: Are these crepes suitable for beginners?
A: Yes, this recipe is straightforward and perfect for anyone new to making crepes. The batter is simple and easy to work with.

Q: Can I make the batter ahead of time?
A: Absolutely! The batter can be prepared and refrigerated for up to 24 hours before cooking, which can improve the texture.

Q: What type of chocolate should I use?
A: You can use cocoa powder in the batter for the chocolate flavor, and garnish or fill with melted chocolate, chocolate spread, or chocolate chips as preferred.

Q: Are these crepes gluten-free?
A: The traditional recipe uses all-purpose flour, which contains gluten. However, you can substitute with gluten-free flour blends.

Q: Can I make these crepes vegan?
A: Yes, by replacing the eggs with a flaxseed or chia egg substitute and using plant-based milk instead of dairy milk.

Q: How do I store leftover crepes?
A: Stack cooled crepes with parchment paper between layers, wrap tightly, and refrigerate for up to 2 days. Reheat gently on a pan or microwave.

Q: Can I freeze the crepes?
A: Yes, they freeze well for up to 2 months. Thaw in the fridge or at room temperature before reheating.

Nutrition Card 

Per crepe (approx. 60g)

Nutrient	Amount	Notes
Calories	110 kcal	Light and low-calorie per crepe
Protein	3 g	From eggs and flour
Carbohydrates	18 g	Mainly from flour and cocoa powder
Sugars	4 g	Includes natural sugar and cocoa
Total Fat	3.5 g	From eggs and milk
Saturated Fat	1 g	Depends on milk and chocolate used
Fiber	1.5 g	From cocoa powder and flour
Sodium	70 mg	From salt added to batter
Vitamins & Minerals	Small amounts of calcium and iron

Dietary Information Table

Diet Type	Suitable?	Notes
Vegan	❌ No	Contains eggs and dairy (can be modified)
Vegetarian	✅ Yes	No meat, eggs and dairy included
Gluten-Free	❌ No	Uses regular flour (gluten-free substitutions possible)
Dairy-Free	❌ No	Contains milk (can substitute plant-based milk)
Nut-Free	✅ Yes	No nuts included
Low Carb	❌ No	Contains flour and sugar
Keto	❌ No	Not suitable due to high carb content

Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.

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