Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Brownie Flavored Crepe
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crepe Batter
Filling & Add-ins
For Cooking & Serving
Method
Crepe Batter
Combine dry ingredients
In a medium mixing bowl, whisk together 1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 2 tablespoons granulated sugar, and 1/4 teaspoon salt until evenly combined and free of lumps.
Whisk wet ingredients
In a separate bowl or large measuring cup, beat 2 large eggs lightly, then whisk in 1 1/4 cups whole milk, 3 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until combined.
Make a smooth batter
Gradually pour the wet mixture into the dry ingredients while whisking or use an immersion blender to combine until smooth and slightly thin. The batter should be pourable, similar to heavy cream; if it's too thick, add up to 2 tablespoons additional milk.
Rest the batter
Cover the batter and let it rest at room temperature for 20–30 minutes to allow the flour to hydrate and the cocoa to bloom. This improves texture and reduces bubbles.
Filling & Add-ins
Prepare chocolate ganache
While the batter rests, place 1/2 cup semisweet chocolate chips in a small heatproof bowl. In a small saucepan, heat 1/2 cup cream just until it begins to simmer (do not boil). Pour the hot cream over the chocolate chips and let sit 1 minute. Stir until smooth, then stir in 1 tablespoon unsalted butter and an optional pinch (1/8 tsp) of salt. If desired, add 1 tablespoon powdered sugar to sweeten and thicken slightly. Set ganache aside; it will thicken as it cools.
Prepare extra chips
Measure out an additional 1/4 cup chocolate chips to sprinkle into crepes while cooking for pockets of melted chocolate.
Cooking & Assembly
Cook crepes
Give the rested batter a gentle whisk. Pour or ladle about 1/4 cup (adjust to pan size) of batter into the center of the hot pan and immediately tilt and swirl the pan to spread the batter into a thin, even circle (about 7–8 inches). Cook for 30–60 seconds until the edges lift and the surface looks set, then carefully flip with a thin spatula and cook the second side 20–30 seconds until just set. Reduce heat slightly if crepes are browning too fast. Repeat with remaining batter, brushing the pan lightly between crepes as needed.
Add chips and ganache
After flipping a crepe and while its second side is still warm, sprinkle about 1 tablespoon of the extra chocolate chips onto the crepe so they begin to melt. Remove the crepe to a plate once chips have softened. Spread 1–2 tablespoons of the chocolate ganache over the crepe, fold into thirds or roll, and place on a serving plate. Continue with remaining crepes and fillings.
Finish and serve
When all crepes are filled, dust lightly with 1 tablespoon powdered sugar if using, and garnish with fresh berries or a scoop of ice cream (about 1 cup total if serving). Serve warm so the chocolate is gooey.