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How to Make Chocolate Crepes

If crepes seem intimidating to you, you’re in the right place. I’ve made thousands of crepes over the last 20 years and have some great tips to ensure you have success with yours! You’ll especially love these chocolate crepes — and you do NOT need a special pan!

This Chocolate Crepe Recipe will be your new Favorite Breakfast Recipe!

Crepes are one of those things that you just need to get the hang of before you like making them. And I’m going to show you all my tricks to making sure they turn out AND that you won’t want to throw your skillet across the kitchen.

After making crepes for so long I’m not sure why it *just* occurred to me to make a chocolate version. Don’t get me wrong, regular homemade crepes are fantastic. But these little guys taste like tender, paper-thin chocolate cakes.

You don’t need any special ingredients or equipment either! (Looking at you, crepe pan.)

Chocolate Crepe Ingredients

  • All-purpose flour – If you want to make these gluten free, use your favorite gluten free flour here. King Arther Gluten Free flour works well for these! Gluten free crepes are a little more fragile, but they’re 100% doable.
  • Unsweetened cocoa powder
  • Milk – Use any type of milk you like here! It’s easy to make these dairy free. Most of the time I use almond milk.
  • Eggs
  • Salt
  • Sweetener – Regular crepes don’t need much, if any sweetener, but the cocoa powder can make these a little bitter without a boost of sweetness. You can use any kind of sweetener here — cane sugar, coconut sugar, maple syrup, etc.

How to Make Chocolate Crepes

  1. Blend the crepe batter well. Let it rest to get rid of some of those bubbles.
  2. Cook the crepes in a hot, buttered skillet for about 2 min, flipping once.
  3. Stack them on a plate and cover them with a tea towel to keep them warm.
  4. Serve with your favorite crepe fillings! More on this below.

Tips for making Chocolate Crepes

  • Let the batter rest. I found that chocolate crepe batter doesn’t have quite as many bubbles when blended as regular crepe batter, but you’ll want the batter to rest so your first few crepes aren’t mostly bubbly batter.
  • Use a small skillet. You don’t need a crepe pan. But using a small skillet is much easier than a large one — especially if you’re new at this.
  • Make sure your skillet is hot enough. The batter should cook up in less than 2 min. It should sizzle, too. Adjust the pan temperature after the first couple of crepes to get the right temperature. The batter should sizzle when it hits the pan, but not scorch.
  • Don’t add too much batter. For a small skillet you only need 2-3 Tablespoons of batter. If you add more you’ll end up with a thicker pancake.
  • Don’t try to flip the crepes too early. The sides should be easy to lift off the pan and the surface of the crepe should be mostly dry looking before you flip it. I use a rubber spatula to flip mine.
  • If you get comfortable with one pan, try using two pans at once to make them even faster!

Chocolate Crepes Recipe Variations

Gluten Free and Dairy Free – Use gluten free flour and dairy free milk. And cook them in coconut oil.

Mexican Hot Chocolate Crepes – Add 1/2 teaspoon of cinnamon and a pinch of cayenne to the batter.

Peanut Butter Cup Crepes – Add 1 Tablespoon of peanut butter to the batter.

Chocolate Crepe Filling Ideas

These chocolate crepes are a great blank slate for a yummy chocolatey breakfast or dessert! Here are a few ideas for you to combine fillings and toppings.

Fruit: Strawberries, raspberries, blackberries, cherries, bananas, apples.

Toppings: Honey, maple syrup, powdered sugar, whipped cream, peanut butter, chocolate sauce (or Nutella), granola, sprinkles.

Chocolate Breakfast Recipes FAQs

How long should crepe batter rest?

Regular crepe batter should rest 20-30 minutes, but chocolate crepe batter has fewer bubbles so maybe just 10-15 minutes.

Should crepe batter be runny or thick?

Crepe batter should be runny in order to create very thin crepes. If it’s too thick you’ll end up with pancakes.

Can you overmix crepe batter?

Possibly. Anytime you use all purpose flour with gluten there’s a risk of overmixing. I blend it until it’s combined and that’s all.

More Sweet Breakfast Recipes on Perry’s Plate

Homemade Crepes – Here’s my regular crepe recipe — the oldest recipe on my website!

Coconut Chia Pudding – These easy chia pudding cups can be made with any kind of fruit.

Waffle Breakfast Board – This was for Valentine’s Day but you could create this for any holiday. Or use crepes to make a big crepe board!

Superfood Beet Brownie Bowls – Another great recipe that could double as breakfast or a nourishing dessert!

Dark Chocolate Paleo Pancakes – Love these grain-free, dairy free decadent pancakes!

Paleo Chocolate Banana Protein Waffles – This one uses my favorite chocolate protein powder.

Apple-Pomegranate Breakfast Crumble – Serve with yogurt for a tasty breakfast.

If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chocolate Crepe Recipe

Chocolate Crepe Recipe

Yield: About 15 crepes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

If crepes seem intimidating to you, you're in the right place. I've made thousands of crepes over the last 20 years and have some great tips to ensure you have success with yours! You'll especially love these chocolate crepes -- and you do NOT need a special pan!


  • 1 1/3 cup milk (any kind)
  • 3 eggs
  • 3 Tablespoons pure maple syrup (see note)
  • 3/4 cup all-purpose flour
  • 3 Tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • Butter, for frying


  1. Add all of the ingredients in the order listed (except the butter) into a blender and blend until smooth. You can also whisk the ingredients together in a bowl until smooth. Let the batter sit for 15-20 minutes if there are a lot of bubbles on top.
  2. Heat a small 8-inch skillet over medium high heat. Spread a little butter to lightly coat the skillet (I use a half-wrapped stick of butter. It's quick and easy.)
  3. Add a small amount of crepe batter to the hot skillet and tilt the pan around so the batter covers the bottom and creates a circle shape.
  4. Cook until the edges and most of the top of the crepe is no longer wet looking, about 1 min. Bubbles should also break the surface.
  5. Run a rubber spatula around the edges of the crepe to loosen it and then flip it over. Cook it for another 20-30 seconds, then transfer it to a plate.
  6. Cover it with a tea towel to keep warm and repeat the process with the remaining crepe batter, adding butter before each crepe.
  7. If the crepes aren't cooking up in at least 90 seconds on the first side, turn the heat up a bit. If they're cooking too fast and starting to scorch, turn the heat down. It might take you a few crepes to get the right temperature.
  8. Serve crepes however you like! I like them with berries and whipped cream. You can also drizzle some honey, maple syrup, or chocolate sauce on top.


  1. You can use any kind of milk here. Coconut milk will give them a pronounced coconut flavor.
  2. To make them gluten-free, swap out the flour with a gluten-free blend that also works well for pancakes. They'll be a little more fragile, so keep that in mind when you're flipping them.
  3. Make sure your pan is hot enough before adding the batter. It should sizzle in the pan.

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Nutrition Information
Yield 5 Serving Size 3 crepes
Amount Per Serving Calories 207Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 123mgSodium 305mgCarbohydrates 27gFiber 1gSugar 11gProtein 8g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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