Chocolate Crêpes for crepe day (Candlemas)
Crepe Day calls for a warm stack of chocolate crêpes, thin, flexible, and deeply cocoa-scented.
This quick batter comes together in minutes and cooks fast. Fill them with orange marmalade, fruit, or a rich homemade chocolate sauce.
Chocolate Crêpes: A Cozy Family Favourite with Endless Toppings
Chocolate crêpes are my go-to as soon as crêpe season begins, I can’t help it.
The first batch is always cocoa-rich, thin, and wonderfully flexible, so you can fold them without tearing or roll them up neatly for filling.
They’re perfect for Crepe day know as chandeleur in France (Candlemas), of course, but in our house crêpes aren’t a once-a-year treat. They’re the ultimate cozy after-school snack, and my kids never say no.
On weekends I switch things up, plain, vanilla, sometimes pancakes, but chocolate crêpes have that irresistible bakery-style depth.
My favourite twist is a spoonful of orange marmalade: the bright citrus cuts through the cocoa and makes every bite pop.
The best part? This batter is quick and beginner-friendly, made with simple pantry staples.
For a smooth, lump-free texture, add the milk gradually and, if you have time, rest the batter for 20–30 minutes so it relaxes and cooks more evenly.
Then have fun with toppings: hazelnut spread, almond butter, salted caramel, fresh fruit, whipped cream, or a glossy homemade chocolate sauce.
They work for breakfast, snack time, or an easy dessert.
Ingredients You’ll Need for Chocolate Crêpes
- 300 ml milk: whole milk for extra softness; room temperature helps the batter mix smoothly.
- 40 g butter: melted and slightly cooled for tenderness and flavour.
- 125 g plain flour: all-purpose flour; sift if you often get lumps.
- 30 g cocoa powder: unsweetened cocoa for true chocolate taste; sift for an even colour.
- 3 eggs: room temperature helps the batter emulsify and stay silky.
- Pinch of salt: boosts the cocoa flavour.
- 30 g sugar: balances bitterness; increase slightly for very dark cocoa.
- Extra butter for the pan: a small knob, especially for the first crêpe.
Step-by-step: easy chocolate crêpes (no stress)
- Mix the dry ingredients: whisk flour, cocoa, sugar, and salt in a large bowl.
- Add eggs gradually: beat in the eggs one at a time until you get a thick, smooth paste.
- Stir in melted butter: pour in the melted butter and whisk well.
- Add warm milk slowly: drizzle in warm (not hot) milk in stages, whisking constantly to prevent lumps.
- Quick fix for lumps: use a hand blender for a few seconds or strain the batter.
- Heat the pan: medium heat, then add a small knob of butter (wipe excess with paper towel).
- Cook: pour in a ladle of batter and swirl to coat the pan thinly.
- Flip at the right moment: when edges lift and the surface looks matte with tiny bubbles, flip and cook briefly.
Serving ideas (from simple to special)
- My favourite twist: orange marmalade, it brightens the chocolate with a zesty kick.
- Classic: hazelnut spread, chocolate spread, or sweetened Greek yogurt.
- Nutty: almond butter, toasted chopped nuts.
- Dessert-style: whipped cream + berries, or salted caramel sauce.
- Extra decadent: serve with a homemade chocolate sauce.
Variations
- Dairy-free: swap milk for oat/almond milk; use a neutral plant-based fat instead of butter.
- Gluten-free: use a gluten-free flour blend; rest the batter 30-60 minutes for better flexibility.
- Higher-protein: add 1 extra egg (depending on size) and loosen with a splash more milk.
Storage, freezing, and reheating
- Fridge: cool completely, stack and cover well; keep 2–3 days.
- Freezer: place baking paper between crêpes; freeze up to 2 months.
- Reheat: warm in a pan over low heat, or microwave 10–20 seconds under a slightly damp paper towel.
FAQ (quick fixes)
- Batter too thick? Add milk 1-2 tbsp at a time until pourable.
- Crêpes tearing or brittle? Batter may be too thick or overcooked, thin it slightly and lower the heat.
- Too bitter? Add a touch more sugar or pair with marmalade/fruit/whipped cream.
- Pan sticking? Preheat properly and lightly butter the surface.
- No cocoa powder, what can I use? Sweetened chocolate powder (reduce sugar) or a little melted chocolate (adjust butter).
- Can I make the batter ahead? Yes, refrigerate 12–24 hours, whisk before cooking.
Other recipes for breakfast
Easy Chocolate Crêpes recipe for crepe day (Chandeleur)
- Total Time: 15 minutes
- Yield: 10 crepes 1x
Description
Crepe Day calls for a warm stack of chocolate crêpes—thin, flexible, and deeply cocoa-scented. This quick batter comes together in minutes and cooks fast. Fill them with orange marmalade, fruit, or a rich homemade chocolate sauce.
Ingredients
- 300 ml milk
- 40 g butter
- 125 g flour
- 30 g cocoa powder
- 3 eggs
- 1 pinch of salt
- 30 g sugar
- Extra butter for cooking
Instructions
- In a mixing bowl, combine the flour, cocoa powder, salt, and sugar.
- Add the eggs one at a time, then add the melted butter.
- Add the warm milk, then mix well to dissolve any lumps.
- Heat the pan with a knob of butter and spread a ladle of crêpe batter.
- Flip the crêpe when it is cooked and starting to brown.
- Prep Time: 10 min
- Cook Time: 5 min
- Category: breakfast, dessert
- Cuisine: French cuisine
Nutrition
- Serving Size: 1 crepe
- Calories: 220 kcal