These chocolate crêpes are so so good and chocolatey! They’re thin with those lovely crispy edges we all love. I filled them with whipped cream and berries, but of course, you can switch up the filling.
Chocolate crêpes
I love crêpes. They’re an easy recipe that doesn’t require an oven and once you get the hang of it, you will be making them with your eyes closed. So practice, because when the social distancing is over I will make a crêpe-off (ok, no. lol). If you want to see how I make them this thin and flip them, you can check out my highlighted stories on my Instagram :). Also, if you like crêpes, you can check out my crêpe cake with whipped cream and almond praline, my crêpes with lemon and orange sauce or my cinnamon apple crêpes.
My chocolate dose
Lately, everyone needs a good dose of chocolate. Actually that’s always, but especially now. As a matter of fact, I asked you to vote on my stories if you wanted chocolate or coffee crêpes and chocolate won by far, lol! Although if you see the recipe I did add a bit of instant coffee anyway so as not to COMPLETELY let down my coffee people. It’s optional but it does bring out more the flavour of the chocolate. If you like chocolate and don’t have an oven, another recipe I greatly recommend is my chocolate pudding. It’s so good! I’m obsessed.
Filling possibilities
To fill these chocolate crêpes I used whipped cream and berries. I love the combination and the result is a delicate and delicious dessert, not overly sweet at all. Now, of course, you can fill them with whatever you like! A really good idea is to fill them with manjar blanco or dulce de leche. You can also use a hazelnut cream, peanut butter with a bit of icing sugar mixed in, etc. You could also add crispy elements such as almonds, walnuts, coconut, etc. If you like the chocolate curls I sprinkled on top of the crêpes, all you have to do to make them is to warm up a piece of chocolate in the microwave (10-15 seconds). After a while, when you grate it, you will see it will go from going into powder to generating curls, but it has to be the perfect amount of soft. It’s the same thing I use to cover my chocolate truffles with.
Ingredients
For the crêpes
- 125 g all-purpose flour
- 2 tbsp unsweetened cocoa powder
- ½ tsp instant coffee optional
- 1 egg
- 2 tbsp sugar
- ½ tsp salt
- 310 ml milk any type
- 20 g unsalted butter melted and cooled to room temperature plus more to cook
For the whipped cream
- 500 ml whipping cream
- 5 tbsp icing sugar
For serving
- Assorted berries
- Icing sugar
Instructions
For the crêpes
- Mix all the dry ingredients in a bowl and make a hole in the center.
- Add the wet ingredients at the center and whisk from the center, adding the dry ingredients little by little to prevent lumps from forming.
- Let the dough rest for 30min in the fridge.
- Place a bit of butter on a non-stick 25cm/10in diameter pan over medium heat and add about ⅔ ladle of the batter. It's easier if you place the batter to one side and spin the pan around to cover it completely.
- When the edges become crispy, unstick a corner and flip it with your two hands carefully.
For the whipped cream
- Whip up the cream with the icing sugar using an electric mixer. Stop when it looks like a soft cloud. If you go too far you could split it and make butter instead.
For the assembly
- Make sure the crêpes are no longer hot. Spread the whipped cream over ¼ of the crêpe. On top of that, add the berries.
- Fold it in 4 to form a triangle. Dust with icing sugar to finish and serve immediately.
