Chocolate Drizzled Crepes are delicate, thin pancakes with a soft texture, drizzled with rich, melted chocolate for a luxurious treat. Perfect for breakfast, brunch, or dessert, these crepes can be filled with fresh fruits, whipped cream, or nuts for an extra indulgent experience.
Why You’ll Love This Recipe
- Light and tender crepes with a decadent chocolate drizzle
- Simple ingredients and easy to make at home
- Perfect for breakfast, dessert, or special occasions
- Customizable with various fillings and toppings
- A restaurant-style dish that requires minimal effort
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crepes:
- All-purpose flour
- Eggs
- Milk
- Water
- Unsalted butter (melted)
- Granulated sugar
- Vanilla extract
- Salt
For the Chocolate Drizzle:
- Dark or milk chocolate (chopped)
- Heavy cream or milk
- Butter (optional, for extra shine)
Optional Fillings & Toppings:
- Whipped cream
- Fresh berries (strawberries, raspberries, bananas)
- Chopped nuts (almonds, hazelnuts)
- Powdered sugar
- Caramel sauce
Directions
- Prepare the Crepe Batter: In a mixing bowl, whisk together flour, sugar, and salt. In a separate bowl, beat eggs, then add milk, water, melted butter, and vanilla. Gradually whisk wet ingredients into the dry ingredients until smooth and lump-free. Let the batter rest for 15–20 minutes.
- Cook the Crepes: Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter. Pour about ¼ cup of batter into the pan, swirling it to spread evenly. Cook for about 1–2 minutes until the edges lift slightly, then flip and cook for another 30 seconds. Transfer to a plate and repeat with remaining batter.
- Make the Chocolate Drizzle: Melt chopped chocolate with heavy cream in a heatproof bowl over a double boiler, stirring until smooth. Alternatively, microwave in 15-second intervals, stirring between each, until melted. Stir in butter for added glossiness.
- Assemble the Crepes: Fold or roll the crepes, drizzle with melted chocolate, and top with desired fillings or garnishes. Serve immediately.
Servings and Timing
- Servings: Makes about 8 crepes
- Prep Time: 10 minutes
- Resting Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
Variations
- Nutella Crepes: Spread Nutella inside before folding for extra chocolatey goodness.
- Chocolate & Orange Crepes: Add orange zest to the batter and drizzle with chocolate-orange sauce.
- Savory Crepes: Omit sugar and vanilla, then fill with cheese, ham, or mushrooms for a savory twist.
- Double Chocolate Crepes: Add cocoa powder to the crepe batter for an even richer flavor.
- Ice Cream Crepes: Serve with a scoop of vanilla or chocolate ice cream for a chilled dessert.
Storage/Reheating
- Storage: Store leftover crepes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a dry skillet over low heat for 30 seconds per side or microwave for 10 seconds.
- Freezing: Stack crepes with parchment paper in between, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I make the batter ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before cooking.
What type of chocolate is best for the drizzle?
Dark chocolate (60–70% cocoa) provides a rich flavor, but milk or white chocolate works well too.
Why do my crepes tear when flipping?
The batter may be too thick—try adding a little more milk or water for a thinner consistency. Also, be gentle when flipping with a spatula.
Can I make these crepes gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend designed for baking.
How do I prevent crepes from sticking to the pan?
Use a good non-stick pan and lightly grease it with butter before cooking each crepe.
Can I use cocoa powder in the batter for extra chocolate flavor?
Yes, replace a small portion of flour with cocoa powder for chocolate-flavored crepes.
What’s the best way to get smooth batter?
Blending the ingredients in a blender ensures a lump-free batter with the right consistency.
How thin should the batter be?
The batter should be slightly thinner than pancake batter—thin enough to spread easily in the pan.
Can I make mini crepes instead of large ones?
Yes, simply use less batter per crepe and adjust the cooking time accordingly.
What’s the best way to fold crepes for serving?
You can fold them in half, quarters, or roll them up like a wrap, depending on your preference.
Conclusion
Chocolate Drizzled Crepes are a simple yet elegant treat that can be enjoyed for breakfast, brunch, or dessert. With their delicate texture and rich chocolate drizzle, they are sure to impress anyone who tries them. Whether you enjoy them plain or with added fillings, these crepes are a must-try for any chocolate lover.
Print
- Total Time: : 25 minutes
- Yield: 8 crepes 1x
Description
These Chocolate Drizzled Crepes are thin, delicate, and filled with a rich chocolate drizzle. Perfect for breakfast, brunch, or dessert!
Ingredients
- 1 cup all-purpose flour
- 2 eggs
- 1 cup milk
- 1/2 cup water
- 2 tbsp melted butter
- 1 tbsp sugar
- 1 tsp vanilla extract
- 1/2 cup melted dark chocolate
Instructions
- In a bowl, whisk together flour, eggs, milk, water, butter, sugar, and vanilla until smooth.
- Heat a non-stick pan over medium heat. Pour in a small amount of batter and swirl to coat the bottom.
- Cook for 1-2 minutes until the edges lift, then flip and cook for another 30 seconds. Repeat with remaining batter.
- Drizzle melted chocolate over warm crepes before serving.
Notes
- Add a spoonful of Nutella or whipped cream for extra indulgence.
- For a crispier texture, cook the crepes a little longer.
- Store leftover crepes in the fridge and reheat in a pan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert, Breakfast
- Method: Stovetop
- Cuisine: French