Breakfast or brunch calls for these whipped cream-stuffed Chocolate Crepes. Light, delicate, and perfectly chocolatey, they instantly turn a regular morning into the best morning ever!
I know it may feel intimidating to make crepes but I promise that it’s just as easy as cooking a stack of pancakes. Crepes just happen to be a lot thinner and, as a bonus, easier to fill with delicious fillings. I like my pumpkin crepes with creamy mascarpone and these Chocolate Crepes with homemade whipped cream. Yum!
Classic crepes are undeniably delicious but this chocolate crepes recipe is for all of the chocolate lovers out there. Paper thin, airy, and decadent, they’re the perfect breakfast or brunch for chocoholics. Even better, they’re easy to make without needing any special equipment.
Recipe features
- The 8-ingredient crepe batter takes 2 minutes to make in a blender.
- Paper-thin chocolate crepes filled with homemade whipped cream always make for the best breakfast ever.
- Serve them with fresh strawberries, chocolate sauce, powdered sugar, or your choice of toppings!
Ingredients
Milk – I used whole milk but non-dairy milk should work well, too.
Eggs – Remember to take them out of the fridge at least 30 minutes before making the batter.
Flour – All-purpose flour leads to light and airy crepes every time. I haven’t tried making these with another type of flour but a 1:1 gluten-free flour mix might work as a substitute.
Cocoa powder – Both Dutch-process cocoa powder and natural cocoa powder will work well.
Whipped cream – The ultimate filling for these chocolate crepes is homemade whipped cream. What’s better is that it’s easy to make by whisking cream, vanilla, and sugar together! Go ahead and use store-bought whipped cream instead if you’d like.
Instructions
Step 1: Blend the batter. Blend the crepe batter ingredients together in a blender until smooth. Refrigerate the batter for at least 20 minutes.
Step 2: Make the whipped cream. Meanwhile, whisk the whipped cream ingredients in the bowl of a stand mixer until stiff peaks form.
Step 3: Cook the crepes. Heat a skillet over medium-low heat and spray with nonstick cooking spray. Cook ⅓ cup of crepe batter at a time, swirling the skillet around so the batter reaches the edges. Cook for up to 1 minute, then flip and cook for another 30 seconds. Repeat with the remaining batter.
Step 4: Assemble and serve. Spread some whipped cream on each crepe, then fold or roll it closed. Sprinkle powdered sugar over top and enjoy!
Tips and FAQs
- Preheat the skillet over medium-low heat before pouring in the crepe batter. The pan should be hot enough to cook the crepes in 30 seconds to 1 minute.
- ⅓ cup of batter is just enough to cover a medium skillet. Any more and your crepes will be too thick; less and they’ll be too thin.
- Using a hand mixer to make the whipped cream? Start by mixing on medium-low speed, then increase the speed until stiff peaks form.
Tip
Rest the crepe batter for 20 minutes to 1 hour before cooking. Or, for even more flavorful results, chill the batter overnight.
Crepe topping ideas
One of the best parts of treating yourself and your loved ones to chocolate crepes is the endless ways to enjoy them. Serve the crepes with extra whipped cream on the side and all of the toppings you can think of, like:
- Fresh berries, like strawberries, raspberries, or blueberries
- Homemade Nutella
- Peanut butter, pistachio butter, or your favorite nut or seed butter
- Chocolate sauce
- Powdered sugar
- Fruit jam
- Sliced bananas
- Chopped nuts, like peanuts, pecans, walnuts, or pistachios
Do I need a crepe pan for this recipe?
No, you don’t need a crepe pan to cook crepes. A good non-stick skillet sprayed with a little cooking spray or olive oil works just as well!
Do I have to let the batter rest?
Giving the batter time to rest after blending is essential to the taste and texture of your crepes. If you skip this part, the gluten in the batter won’t have time to relax, and the flavors won’t be as developed.
Storage
Refrigerator: Chocolate crepes are best served right away but any leftovers will keep for 1 to 2 days in the refrigerator. The whipped cream will stay creamy and stable for about 1 day in the fridge. Just whisk it well before serving to help fluff it up again.
Freezer: You can also freeze the crepes for up to 3 months. Let them thaw in the fridge before reheating.
Reheating: Either reheat the crepes in the microwave or in a 275ºF oven for 10 to 15 minutes.
More chocolate breakfast recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Chocolate Crepes
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Ingredients
For the crepes:
- 2 cups milk room temperature
- 4 eggs room temperature
- 3 tablespoon unsalted butter melted and cooled to room temperature
- 1 ½ teaspoon vanilla
- 1 ½ cups all purpose flour
- ⅓ cup cocoa powder
- 2 tablespoon sugar
- ¼ teaspoon salt
- powdered sugar optional
- Fill with fresh fruit, whipped cream, nut butter, etc.
For the whipped cream:
- 1 cup heavy cream
- 1 teaspoon vanilla
- 2 tablespoon sugar
Instructions
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Add all crepe ingredients to a blender and blend until smooth. Chill the batter in the fridge for at least 20 minutes.
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Meanwhile, make the whipped cream. Add all whipped cream ingredients to a large bowl with a whisk paddle attachment. Whisk on high until stiff peaks form, about 6-8 minutes. If you’re using a hand mixer, mix on medium-low speed for 2 minutes, then slowly increase the speed and whisk for 3-4 more minutes.
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Heat a medium skillet over medium-low heat. Once hot, spray with nonstick spray. Use a ⅓ cup measuring cup to scoop some of the batter into the skillet, then immediately lift the skillet up and swirl the batter around so it covers most of the skillet.
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Cook the crepes for 30-60 seconds, then use a spatula to carefully flip it over and cook for 30 more seconds. Repeat this process until all of the batter is gone.
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Spread some of the whipped cream onto each crepe, then fold over. Sprinkle with powdered sugar and enjoy!
