Chocolate Lovers Crepe Recipe

Combine dry ingredients

In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt until evenly combined and no lumps remain.

Whisk wet ingredients

In a separate bowl, beat the eggs lightly. Whisk in the milk, water, melted butter, and vanilla extract until combined.

Make smooth batter

Gradually pour the wet mixture into the dry ingredients while whisking (or blend briefly in a blender) until a smooth, thin batter forms. The consistency should be like thin cream; add up to 1–2 tablespoons extra water or milk if too thick.

Rest batter

Cover and refrigerate the batter for at least 30 minutes (up to 2 hours). This relaxes the gluten and yields more tender crepes.

Prepare chocolate ganache

Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan just until it begins to simmer (do not boil). Pour the hot cream over the chocolate and let sit 1 minute, then stir gently until smooth and glossy. Let the ganache cool slightly until spreadable, about 5–10 minutes. Alternatively, skip the ganache and use Nutella directly.

Warm spreads for assembly

If using Nutella, warm it very briefly (10–15 seconds) in a microwave-safe bowl to make it easier to spread, or set the jar in warm water for a few minutes.

Prepare fruit and nuts

Slice bananas and halve strawberries. If nuts are not toasted, heat a small dry skillet over medium heat, add nuts, and toast, stirring, until fragrant and lightly browned, about 3–4 minutes. Chop toasted nuts and set aside.

Whip cream (if not using pre-made)

If making fresh whipped cream, whip 1 cup cold heavy cream with 1–2 tablespoons powdered sugar and 1/2 teaspoon vanilla until soft peaks form.

Heat skillet

Heat a nonstick skillet or crepe pan over medium heat until hot. Brush the pan lightly with melted butter (or use a pastry brush or paper towel).

Cook each crepe

Pour about 1/4 cup (60 ml) of batter into the center of the pan (adjust quantity depending on pan size). Immediately tilt and swirl the pan so the batter forms a thin, even circle. Cook 45–60 seconds until the edges lift and the underside is set and lightly browned. Flip with a spatula and cook the second side 15–30 seconds. Transfer crepe to a plate and cover loosely with foil to keep warm. Repeat with remaining batter, brushing the pan with butter as needed. Makes about 8 crepes.

Assemble crepe

Place a warm crepe on a flat surface. Spread 1–2 tablespoons of chocolate ganache (or 1–2 tablespoons warmed Nutella) over half of the crepe. Add a few slices of banana and/or strawberries and a sprinkle of chopped toasted nuts if desired. Fold the crepe in half, then fold again into a triangle (or roll). Repeat for remaining crepes.

Plate and finish

Top each assembled crepe with a dollop of whipped cream, additional fresh fruit, a sprinkle of chopped nuts, and a light dusting of powdered sugar. For extra shine, drizzle any leftover warm ganache over the top.