Enjoy these easy Chocolate Crepes for breakfast, brunch or dessert and turn any day into a special one. Fill them any way you like with whipped cream, fresh fruit, nutella, jam, cookie butter, or just simply dusted with powdered sugar!

Looking for more breakfast and brunch inspiration? Be sure not to miss my Raspberry Streusel MuffinsGerman Pancakes, and Green Chili Egg Casserole!

a plate of chocolate crepes fresh berries and cream


Our family adores crepes so much that I wrote up a big post on our favorite Crepes Recipe with a more detailed explanation of how to make crepes and crepe filling ideas. 

They are one of our favorite Saturday morning breakfast traditions, for no other reason than it's a lazy Saturday and we can! Or sometimes I will make them for dessert on family night.

At Christmas I dye them green and make Christmas tree crepes. No matter how we make them, crepes are always a hit!

My first thought when it comes to chocolate is almost always to pair it with fruit (for example, this raspberry chocolate tart and these chocolate covered strawberries), so my crepes always, always, always have plenty of fresh strawberries and/or raspberries in them.

An image of chocolate crepes with strawberries, raspberries, and freshly whipped cream.

How to Make Chocolate Crepes

Making chocolate crepes is really no different from making any other crepe recipe. It's just getting the right balance of flour, eggs, milk, water, cocoa powder, sugar, and butter. There is a little more sugar in chocolate crepes to offset the bitterness of the cocoa powder, and a bit less flour, but it's essentially the same crepe batter that we normally use.

I used to only make crepes by hand, whisking the eggs and the flour together then slowly adding the water and milk because I thought that was the "more authentic way". But I got over that and totally just whip them up in our Vitamix lickety-split now and I haven't looked back. The only thing is that you need to let the batter rest for 15 minutes after blending so that some of the bubbles can settle in the batter. It really does make a difference.

An image of the ingredients for chocolate crepes in a vitamix blender.
An image of chocolate blender crepes dusted with powdered sugar and topped with fresh fruit and whipped cream.

Tips for Chocolate Crepes

  • A nice, smooth batter will result in thinner, better crepes. It should be pourable and easy to swirl around the bottom of a hot crepe pan or skillet.
  • Make sure your pan is nice and hot. Crepes should cook quickly, only about a minute on the first side and less than 30 seconds on the other side. Which is good since somebody has to stand by the stove flipping them and building that stack of crepes before everybody can eat!
  • Don't add too much batter to the pan. You want just enough chocolate crepe batter so that it covers the bottom of the pan completely before the bottom cooks. Pour about â…“ cup of batter onto one side of a hot pan and swirl it, holding the pan up and letting gravity do it's job to allow the thin batter to flow around the pan quickly before it cooks.
  • No worries if the first few crepes are flops. It takes some time to figure out the technique and to get the pan to just the right temperature. But even ugly crepes are just as tasty!
  • Use a crepe turner (a thin wooden spatula) to flip the crepes if you have one. Or a rubber spatula or butter knife will work as well.
  • Like my chocolate pastry crust, there isn't an intense hit of chocolate in these crepes. It's subtle, but still noticeable and makes these deliciously different from the norm. If you want a bigger chocolate flavor, you will need to boost that by filling these with nutella or drizzling them with chocolate sauce.
An image of chocolate crepes filled with nutella and topped with freshly whipped cream, raspberries and strawberries.
An image of chocolate crepes filled with nutella and topped with freshly whipped cream, raspberries and strawberries.

Crepe Filling Ideas

These are some of our favorite crepe filling combinations!

  • Bananas and Nutella
  • Strawberries and whipped cream
  • Cookie butter and bananas
  • Whipped cream cheese with powdered sugar and cherry pie filling (I'm thinking Black Forest crepes!)
  • Raspberry jam and powdered sugar
  • Sliced pears and caramel
An image of stacked chocolate crepes on a plate with fresh strawberries and raspberries for filling the crepes.
An image of stacked chocolate crepes on a plate with fresh strawberries and raspberries for filling the crepes.

More Chocolate Breakfast Recipes You'll Love

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

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Easy Chocolate Crepes

4.91 from 21 votes
Amy Nash
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine French
Servings 8 -10 crepes
Enjoy these easy Chocolate Crepes for breakfast, brunch or dessert and turn any day into a special one.  Fill them any way you like with whipped cream, fresh fruit, nutella, jam, cookie butter, or just simply dusted with powdered sugar!

Ingredients
  

  • 4 eggs
  • 1 cup cold milk
  • ¾ cup cold water
  • 1 ½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 3 Tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 3 Tablespoons butter melted

Instructions
 

  • Add the eggs, water, milk, flour, cocoa powder, sugar, salt, and vanilla to a blender and process until smooth.  Add the butter and blend again for a few seconds.  Let the batter rest for 15 minutes.
  • Preheat crepe pan.  Pour â…“ cup of batter into pan and swirl.  Cook for about 1 minute on medium heat until the surface of the crepe looks dry, then flip and cook for another 15-30 seconds, then transfer to a plate.  Repeat with remaining batter, stacking the crepes on top of each other.
  • Fill however you like!

Video

Nutrition

Calories: 198kcal | Carbohydrates: 26g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 157mg | Potassium: 139mg | Fiber: 2g | Sugar: 6g | Vitamin A: 299IU | Calcium: 56mg | Iron: 2mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. 5 stars
    Amazing recipe! You dont need to let the batter rest for 15 minutes. I didn’t it turned out amazing!! You can also make your own chocolate sauce and add bananas! It turns out amazing