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These chocolate crepes are thin, soft, and easy to make with cocoa powder right in the batter. No chocolate sauce needed for this chocolate crepes recipe.
You get about 12 crepes in under an hour, and they work just as well for breakfast as they do for dessert or an afternoon treat.
One thing I always tell people: the first crepe is a test crepe. It almost never comes out perfectly.
The pan is still settling into the right temperature, and you are still figuring out how much batter to use.
That first one is never wasted. Eat it, adjust, and move on.
The rest usually turn out exactly the way you want.
Why You’ll Love This Chocolate Crepes Recipe
A small amount of sugar goes directly into the batter, so the crepes taste good on their own — sweet enough to fill with just powdered sugar, but not so sweet that Nutella or hazelnut spread becomes too much.
They also hold up really well the next day. I stack the leftovers, wrap them well, and reheat them in a dry skillet the next morning.
They come back soft and flexible, which is exactly what you want.
How to Make Homemade Chocolate Crepes
The method is simple: make the batter, let it rest briefly, then cook the crepes one at a time in a lightly buttered pan.
1. Make the batter
Add the flour, cocoa powder, milk, eggs, melted butter, sugar, and salt to a blender.
Blend for 30 to 45 seconds, until completely smooth.
If you do not have a blender, whisk the eggs, milk, and butter in a large bowl.
Sift in the flour, cocoa powder, and salt, then whisk until no lumps remain.
2. Rest the batter
Let the batter sit for 15 to 20 minutes at room temperature.
This step helps the flour fully hydrate and gives you softer, more pliable crepes. You can skip it if you need to, but I would not.
The difference is noticeable.
3. Heat the pan
Set an 8 to 10-inch nonstick skillet or crepe pan over medium heat.
Add a small amount of butter and swirl it around the bottom.
The pan is ready when the butter melts quickly and a drop of water sizzles on contact.
4. Pour and swirl
Pour about 3 to 4 tablespoons of batter into the center of the pan.
Immediately lift and tilt the pan in a circular motion so the batter spreads into a thin, even layer.
Work quickly here. Crepe batter starts setting right away.
5. Cook and flip
Cook the crepe for 60 to 90 seconds.
When the top looks dry and the edges begin to lift, slide a thin spatula underneath and flip.
Cook the second side for about 30 seconds.
6. Stack the crepes
Transfer the cooked crepe to a plate.
Repeat with the remaining batter, greasing the pan lightly every 2 to 3 crepes as needed.
If you are not filling them right away, place parchment between crepes to keep them from sticking.
7. Fill and serve
Spread Nutella, homemade hazelnut spread, or your filling of choice onto the warm crepes. Fold into quarters or roll them up.
Finish with powdered sugar, fruit, or whipped cream if you like.
Filling Options
Nutella is the easiest and the one my family asks for most. Spread it on while the crepe is still warm — it softens just enough to melt into the surface.
If you want something lighter, homemade hazelnut spread works really well and has no refined sugar.
I make a jar on the weekend and use it through the week.
Sweetened cream cheese with honey and a little lemon zest is another option that feels more like dessert.
And if you want to keep things simple, just powdered sugar is genuinely enough.
Tips
Use medium heat. High heat sounds faster, but it makes the edges cook before the center has time to set. Medium gives you more control and more even color.
Check the batter consistency. It should be thin — close to the texture of heavy cream. If it looks too thick or does not spread easily in the pan, add milk one tablespoon at a time until it loosens.
Use the same amount of batter every time. Once you find the right amount for your pan, stick with it. For me, it is usually about 3 tablespoons in a 9-inch skillet. That one detail makes the whole batch more even.
Keep them warm if needed. If you are making a full batch to serve at once, place finished crepes on a baking sheet in a 200°F oven. They stay warm and pliable for about 30 minutes.
Cocoa powder matters here. I use Dutch-process cocoa because it gives a darker color and a smoother chocolate flavor. Natural cocoa works too, but the flavor is slightly sharper and the color will be lighter.
Troubleshooting
The crepes tear when I flip them. They need more time. The entire surface should look dry and matte before you flip — if the center still looks shiny, give it another 20 to 30 seconds.
A thin spatula also helps; a thick one drags and catches the edges.
The batter sticks to the pan. Add a little butter every 2 to 3 crepes, not just at the beginning.
Most sticking problems come from skipping this step mid-batch rather than from how hot the pan is.
The crepes are too thick. Either the batter is too thick or you are pouring in too much.
Stir a splash of milk into the batter, or reduce the amount you pour into the pan.
The batter has lumps. If you mixed by hand, sift the dry ingredients in gradually and whisk as you go.
If you already have lumps, pour the batter through a fine-mesh strainer before cooking.
FAQ
Can I make the cocoa crepes batter ahead of time? Yes. It keeps in the fridge for up to 24 hours. Stir well before using — the cocoa settles at the bottom. If it feels too thick after resting overnight, stir in a little milk.
Can I use a different sweetener? Maple syrup or honey can replace the granulated sugar in the same amount. I still prefer regular sugar here because it keeps the chocolate flavor clean and neutral, but either works.
Serving Ideas
For breakfast, serve chocolate filled crepes with Greek yogurt and berries on the side — the tartness cuts through the chocolate in a way that works really well first thing in the morning.
For dessert, skip the whipped cream and use a scoop of vanilla ice cream instead.
The heat of the crepe melts it just enough.
If you want to turn these French chocolate crepes into a proper brunch spread, the Cream and Cottage Cheese Filled Crepes from the blog work on the same method and give people a savory-sweet option alongside these.
Chocolate Crepes
Ingredients
For the crepe batter:
- 1 cup plus 2 tablespoons all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1½ cups milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 to 2 tablespoons granulated sugar
- Pinch of salt
- 1 tsp vanilla, optional
- Extra butter for the pan
For filling
- Nutella
- Homemade hazelnut spread
- Fresh strawberries, sliced
- Powdered sugar
Instructions
- Add the flour, cocoa powder, milk, eggs, melted butter, sugar, vanilla and salt to a blender. Blend until smooth, about 45 seconds. If mixing by hand, whisk the wet ingredients first, then sift in the dry ingredients and whisk until lump-free.
- Let the batter rest at room temperature for 15 to 20 minutes.
- Heat an 8 to 10-inch nonstick skillet over medium heat. Add a small amount of butter and swirl to coat the bottom.
- Pour 3 to 4 tablespoons of batter into the center of the pan and immediately tilt to spread into a thin circle.
- Cook for 60 to 90 seconds, until the top looks dry and the edges begin to lift. Flip and cook the second side for about 30 seconds.
- Transfer to a plate and repeat with the remaining batter, greasing the pan every 2 to 3 crepes.
- Fill the warm crepes with Nutella or your preferred filling. Fold or roll, then dust with powdered sugar and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These crepes are so good!