Chocolate Crêpes

September 30th, 2012

Yesterday we had guests for supper. The meal was planned and I was going to bake a cake in advance. However, yesterday was a really busy day for me, between going to my morning work-out, cleaning the house, running and playing with Loïc, picking-up some fruits and veggies at the farmer’s garden I completely forgot to make desert.  So when the time came to prepare desert, I looked in my fridge and pantry for something quick.  I asked my guests how they felt about chocolate crêpes with local strawberries and vanilla bean chantilly cream and their eyes lit up. As they got very enthusiastic over the whole thing I grew afraid that it was going to turn out horrible since I didn’t have a recipe for chocolate crêpes and wasn’t exactly sure how to go about. I still got to work and followed my instincts. IT TURNED OUT DELICIOUS and everyone asked for seconds.

Chocolate Crêpes


  • 2 eggs
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 cup of all-purpose flour (less 1 tbsp), sifted
  • 2 tbsp cocoa powder, sifted
  • 1 tsp icing sugar, sifted
  • butter for cooking

Ingredients for the chantilly cream

  • 1/2 cup heavy cream
  • 1 tbsp vanilla sugar (or regular sugar)
  • half of a vanilla bean or 1/2 tsp vanilla paste

To make the pancakes

  1. In a medium bowl, whisk together the eggs, milk and vanilla extract.
  2. Whisk in the  sifted* dry ingredients.
  3. In your your favorite non-stick pan over medium (or medium-high) heat, add a little bit of butter, make sure it does not turn brown. If does, wipe it off with a paper towel, reduce the heat and start over (the temperature varies depending on your stove and pan).
  4. Pour some batter into the pan. Turn the pan around to ensure that the batter forms a circle. The thickness should be about 3mm or 1/8″.
  5. Flip your crêpe when bubbles have formed and the batter seems to have dried on top (you can test this with a spatula).
  6. To keep your crêpes warm put in the oven at “keep warm” or at the lowest temperature.
  7. Serve with fruits, maple syrup and chantilly cream.

* If you don’t sift the dry ingredients your crêpes will have clumps in them.

To make the chantilly cream

  1. Whip the cream until soft peaks form before adding the sugar and vanilla. Continue whipping until firm peaks form.


Julien digging into his second crêpe

Original Recipe by Marie’s Cuisine. If you re-blog this, I would appreciate the courtesy of stating your source and linking back to this post.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>