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My Chocolate Crepes recipe is tender and chocolatey, with the cinnamon two-stepping well with the chocolate flavor. Here are more crepe recipes to try: Banana Nutella Crepes, Apple Crepes, Brown Butter Crepes, Red Velvet Crepes, and Banana Foster Crepes.
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These chocolate crepes are the backbone of any savory or sweet treat you can imagine, crispy, chocolatey, and open to any flavor you want to fill them with. If you're a chocolate lover, then this crepe is right up your alley.
You can fill it up with Nutella, chocolate sauce, fresh berries, cream cheese, whipped cream, fresh fruit, or whatever your heart desires.
My goal was to make the perfect chocolate crepes—tender, light, and full of chocolate flavor. So I used a combination of unbleached flour, cocoa powder, raw granulated sugar, whole milk, eggs, oil, cinnamon, and kosher salt.
Now, I know you may think you need a special crêpe pan or a crepe turner to make crepes, but all you need is a medium- or large-sized non-stick frying pan and a rubber spatula to make the perfect crepes.
After 30 minutes, your home will be perfumed with a fantastic aroma and your belly will
be full of deliciousness.
Chocolate Crêpes Key Ingredients
Before you start whipping up these easy chocolate crepes, review the ingredient list to ensure you have everything you need.
Whole Milk
When it comes to crêpes, whole milk delivers the best flavor and structure. The fat content creates a smooth, supple batter that cooks into tender, flexible crêpes. I may not drink milk, but 2% has no place in my kitchen for this recipe.
Unbleached All-Purpose Flour
Flour forms the base of every great crêpe. Unbleached all-purpose flour adds a touch more protein than bleached flour, giving your crêpes strength without making them tough—perfect for that delicate fold or roll.
Unsweetened Cocoa Powder
This is the perfect way to maximize the chocolate flavor without any issues with it blending well with the other ingredients. So be sure to use a quality 100% natural cocoa powder to satisfy your chocolate cravings.
Eggs
Eggs are what give crêpes their signature texture and stability. They bind the ingredients together, add richness, and help achieve that lovely golden-brown color on the pan.
Raw Granulated Sugar
I like using raw cane sugar for its subtle caramel notes—it’s a minor upgrade that brings big flavor. It melts perfectly into the batter, adding sweetness with a bit of depth that white sugar can’t match.
Ground Cinnamon
A dash of cinnamon adds warmth and complexity to the chocolate. It’s subtle but noticeable enough to make every bite feel cozy and balanced.
Oil
A splash of oil keeps the crêpes tender and pliable. It performs more consistently than melted butter, which loses moisture as it cooks. This produces crepes that stay soft, delicate, and never dry.
How to Make Chocolate Crepes
Before you start whisking up these decadent chocolate crêpes, all you need to do is follow these steps, and you'll have the base for sweet or savory crepes any time you have a craving.
Crepe Batter
In a large mixing bowl, whisk together milk, flour, cocoa powder, eggs, 1 ½ tablespoons oil, sugar, cinnamon, and salt until a smooth batter.
Cover with plastic wrap and set aside for 15 minutes to let the chocolate crepe batter rest.
Cooking Crêpes
Heat a 12-inch non-stick skillet over medium heat. Lightly coat with ¼ cup of oil. Pour oil into a heatproof bowl. Repeat the process for each crepe. Use more oil when needed.
Add ⅓ cup of batter to the hot pan, tilt the skillet, and swirl it in a circular motion to spread the batter evenly over the bottom. Cook until the outside of the crepe is lightly browned and pulling away from the pan, 1 ½ - 2 minutes. Run a spatula around the edge of the skillet to loosen the crepe, flip it over, and cook for 15 seconds on the other side.
To serve, fill the crepes with a sweet or savory filling, fold them in half, roll them up, or stack them for a crepe cake, and repeat with the remaining crepes. Drizzle crepes with maple syrup, caramel, or chocolate sauce, and top with sliced strawberries, blueberries, powdered sugar, or a dollop of whipped cream or a scoop of vanilla ice cream.
How to Store Crepes
Crepes are best eaten immediately, but will remain fresh up to 7 days in an airtight container or storage bag in the fridge.
To freeze crepes, separate them with a lengthwise piece of parchment paper, wax paper, or aluminum foil. This will help you easily peel each crepe from the others. Then place in a freezer storage bag for 1 month. Thaw 24 hours before reheating.
To reheat leftover crepes, place them on a damp paper towel in the microwave for 10-20 seconds, or in the oven at 400°F for 5 minutes, until hot.
Pro Recipe Substitutions, Tips & Tricks
Here are a few notes to make sure your chocolate crêpes come out perfect every single time!
- If you’re using a 10-inch skillet instead of a 12-inch one, pour in ¼ cup of batter per crêpe. I usually reach for a 3-ounce ladle—it’s my go-to for even coverage—but a ⅓ cup dry measuring cup works just as well.
- To make your batter silky smooth, toss all the ingredients in a blender and blend until thoroughly combined. Don’t have one? A stick blender works great, too—mix everything right in a large bowl.
- I don’t refrigerate my batter; I cover it and let it rest at room temperature for 15 minutes. This helps the flour hydrate and relax, so the crêpes cook up tender and flexible.
- Choose an oil with a high smoke point, like avocado or canola, for greasing your pan. If you prefer non-stick spray, look for one made with the same oil base for consistency.
- Want to go gluten-free? Swap the all-purpose flour for a 1-to-1 gluten-free blend. My favorites are Bob's Red Mill 1-to-1 Gluten Free Flour and King Arthur—they both yield excellent results.
- You can also make dairy-free crêpes using your favorite plant-based milk. Just keep in mind, the flavor may shift slightly depending on the type of milk you use.
- Add a teaspoon of pure vanilla extract to boost the flavor, or swap the cinnamon for apple pie spice, nutmeg, or pumpkin pie spice for a seasonal twist.
- If you like experimenting, try light brown sugar instead of granulated sugar—it’ll add a light caramel note that plays beautifully with the cocoa.
- For fillings and toppings, get creative! Try mascarpone frosting, alcohol infused whipped cream, salted cajeta, and bananas foster sauce—each one turns these chocolate crêpes into something special.
- And finally, don’t stress the first crêpe—it’s your practice round. Adjust your pan heat and swirling technique, then the rest will turn out picture-perfect.
FAQ
Here are the readers' top questions about making chocolate crepes at home.
How are chocolate crepes made?
Chocolate crepes start with a thin, smooth batter made of milk, eggs, flour, sugar, cocoa powder, and a touch of oil or butter. The ingredients are blended until silky, then cooked in a lightly greased non-stick pan over medium heat. Each crêpe is swirled thin and cooked for 30–45 seconds per side until soft and flexible. Fill them with your favorite fillings—Nutella, whipped cream, berries, or caramel—for an indulgent treat.
What is the secret of a good crepe?
The secret to a perfect chocolate crepe recipe lies in the batter texture and resting time. The batter should be smooth and thin—similar to heavy cream—and it should rest for at least 15–30 minutes before cooking. This allows the flour to fully hydrate, giving your crêpes a tender texture and preventing tearing in the pan.
Is crepe batter the same as pancake batter?
Not quite! While they share similar ingredients, crêpe batter is much thinner and has no baking powder or baking soda. Pancake batter is thicker and fluffier, designed to rise. Crêpes, on the other hand, are delicate and flexible—perfect for folding or rolling around sweet or savory fillings.
Are crepes healthy or unhealthy?
That depends on how you make them! Chocolate crêpes can be part of a balanced breakfast or dessert when made with quality ingredients like unbleached flour, unsweetened cocoa powder, and minimal sugar. You can also use whole-grain or gluten-free flour and plant-based milk for a lighter, more nutrient-rich version.
How are chocolate crêpes made?
Making chocolate crêpes is easy once you get the hang of evenly swirling the batter. Whisk or blend milk, eggs, cocoa powder, flour, sugar, and oil until smooth, then cook in a non-stick skillet until just set. They should be soft, pliable, and slightly crisp on the edges—ready to fill and fold however you like.
Can you add cocoa powder to crêpes?
Absolutely! Adding unsweetened cocoa powder is the easiest way to turn classic crêpes into rich, chocolatey goodness. For the best flavor and texture, use 100% natural cocoa powder and sift it with the flour before mixing—this helps it blend smoothly and prevents clumps in the batter.
More Chocolate Recipes
Try these recipes out to satisfy your chocolate fix!
- Chocolate Whiskey Cake
- Chocolate Beignets
- Chocolate Cinnamon Rolls
- Chocolate Hand Pies
- Chocolate Cream Pie
- Chocolate Banana Pudding
- Chocolate Espresso Cake
- Chocolate Pralines
- Texas Sheet Cake
- Triple Chocolate Brownies
- Single-Serve Chocolate Cookie
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Get all ingredients for the chocolate crepe batter and your favorite toppings on the counter.
Step 2: Measure each ingredient into its own individual bowl.
Step 3: Follow the recipe and get ready for the best chocolate crepes you've ever made.
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📖 Recipe
Chocolate Crepes
Ingredients
- 1 cup whole milk
- ¾ cup plus 1 tablespoon all-purpose flour scoop and leveled
- ¼ cup unsweetened cocoa powder
- 2 large eggs
- 1 ½ tablespoon plus ¼ cup oil
- 1 tablespoon granulated sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ¼ cup powdered sugar garnish
Instructions
Crepe Batter
- In a large mixing bowl, whisk together milk, flour, cocoa powder, eggs, 1 ½ tablespoons oil, sugar, cinnamon, and salt until a smooth batter. Cover with plastic wrap and set aside for 15 minutes to let the chocolate crepe batter rest.
Cooking Crêpes
- Heat a 12-inch non-stick skillet over medium heat. Lightly coat with ¼ cup of oil. Pour oil into a heatproof bowl. Repeat the process for each crepe. Use more oil when needed.
- Add ⅓ cup of batter to the hot pan, tilt the skillet, and swirl it in a circular motion to spread the batter evenly over the bottom. Cook until the outside of the crepe is lightly browned and pulling away from the pan, 1 ½ - 2 minutes. Run a spatula around the edge of the skillet to loosen the crepe, flip it over, and cook for 15 seconds on the other side.
- To serve, fill the crepes with a sweet or savory filling, fold them in half, roll them up, or stack them for a crepe cake, and repeat with the remaining crepes. Drizzle crepes with maple syrup, caramel, or chocolate sauce, and top with sliced strawberries, blueberries, powdered sugar, or a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- If you’re using a 10-inch skillet instead of a 12-inch one, pour in ¼ cup of batter per crêpe. I usually reach for a 3-ounce ladle—it’s my go-to for even coverage—but a ⅓ cup dry measuring cup works just as well.
- To make your batter silky smooth, toss all the ingredients in a blender and blend until thoroughly combined. Don’t have one? A stick blender works great, too—mix everything right in a large bowl.
- I don’t refrigerate my batter; I cover it and let it rest at room temperature for 15 minutes. This helps the flour hydrate and relax, so the crêpes cook up tender and flexible.
- Choose an oil with a high smoke point, like avocado or canola, for greasing your pan. If you prefer non-stick spray, look for one made with the same oil base for consistency.
- Want to go gluten-free? Swap the all-purpose flour for a 1-to-1 gluten-free blend. My favorites are Bob's Red Mill 1-to-1 Gluten Free Flour and King Arthur—they both yield excellent results.
- You can also make dairy-free crêpes using your favorite plant-based milk. Just keep in mind, the flavor may shift slightly depending on the type of milk you use.
- Add a teaspoon of pure vanilla extract to boost the flavor, or swap the cinnamon for apple pie spice, nutmeg, or pumpkin pie spice for a seasonal twist.
- If you like experimenting, try light brown sugar instead of granulated sugar—it’ll add a light caramel note that plays beautifully with the cocoa.
- For fillings and toppings, get creative! Try mascarpone frosting, alcohol infused whipped cream, salted cajeta, and bananas foster sauce—each one turns these chocolate crêpes into something special.
- And finally, don’t stress the first crêpe—it’s your practice round. Adjust your pan heat and swirling technique, then the rest will turn out picture-perfect.
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