Easy Chocolate Crepes {In Blender}

The best quick and easy chocolate crepes recipe, homemade with simple ingredients in a blender. Loaded with cocoa powder! Thin and soft. Filled with marshmallow fluff, graham crackers, chocolate chunks.

If you like this Easy Crepes Recipe, then you are going to really enjoy today’s cocoa version too.

These can also be referred to as “s’mores crepes” because they have all the flavors of classic s’mores. However, get creative and feel free to fill them with anything your heart desires.

How to make easy chocolate crepes from scratch?

1. Prepare batter– By mixing together milk, eggs, vanilla, butter, flour, cocoa powder, sugar in a blender.
2. Let it rest– Because this reduces air bubbles.
3. Cook– Until slightly browned. Then flip and cook the other side.
4. Fill– With marshmallow fluff, chocolate chunks and chopped graham crackers.

Are crepes just thin pancakes?

No. The main difference in that pancakes are thick and fluffy due to the addition of a raising agent like baking powder or baking soda which is not present in crepe batter.

How to fold chocolate filled crepes?

There are a few different methods:

1. Fold in half: This is super easy. Just fold it in half into a semi-circle.
2. Make triangles: This is a more fancy presentation and often seen at restaurants. Fold in half and then fold in half again.
3. Make rolls: Fold from one side to the other in the shape of a burrito.

Filling options

Frostings- Such as Best Cream Cheese Frosting or Chocolate Cream Cheese Frosting.

Fruits– Such as strawberry, raspberry, blackberry, blueberry, peaches, bananas.

Chocolate– Such as chocolate syrup, fudge sauce, Chocolate Ganache. These specific toppings are especially awesome on cocoa crepes.

Chocolate chips– Semisweet, milk, dark or while all taste good. Mini size is best.

Candy bars– Roughly chop them up and sprinkled them on top.

Homemade Whipped Cream

Lemon Curd

Pie fillings– Such as Raspberry Pie Filling or Peach Pie Filling or Strawberry Pie Filling or Blueberry Pie Filling.

Caramel sauce

Dulce de Leche

Nutella– Or Nutella syrup. Nutella strawberry crepes are a a very popular flavor combination served at many breakfast joints.

Peanut butter– Or any other nut butter you like. Heat it in the microwave for a few seconds to make it easier to drizzle or spread.

Cookie butter– Biscoff is the best!

Jams and preserves– Such as Homemade Strawberry Jam.

Nuts and dried fruits– Chop them up roughly.

Sweetened cream cheese or mascarpone– Just mix in some powdered sugar.

Maple syrup– Get the best quality you can find.

Honey– Not the same as corn syrup!

Powdered sugar– Just a light dusting on top is enough.

Variations

Chocolate crepes cake- Stack layers of crepes with and creamy fillings and fruits or chocolate chips.

Hazelnut crepes– Fill with Nutella and also sprinkle some roughly chopped hazelnuts and then, roll.

Banana Nutella crepes- A very popular choice! Spread Nutella and toss some ripe sliced bananas and roll.

Chocolate chip crepes- I don’t recommend adding them in the batter but sprinkle mini chocolate chips over the filling before rolling.

Tips and Techniques

Get the best non-stick pan possible– This way, your batter won’t stick to the pan and you can easily make perfectly thin crepes.

Let the batter rest for 25-30 minutes- Because this allows your crepes to be thin and airy.

Batter must be smooth– This is very important because crepes are very thin and any lumps will be very prominent and add an odd texture.

Chill the batter– Batter must rest because it relaxes the gluten and reduces bubbles, which consequently results in a better overall texture.

Don’t over-mix batter– Because that will make them very tough and chewy and glutonoius. Batter is ready when it’s just combined and smooth.

Use unsalted butter– Because this prevents the crepes from becoming too salty.

Don’t replace butter with oil- Because even though the amount of butter is very small, it adds a subtle but rich flavor.

You must use all-purpose flour- No other flour blend gives the same results.

Storage

Refrigerate– Leftovers can be stored in the fridge for up to 2 days.

Freeze– Once they cool down completely, layer them between sheets of wax paper and store them in a sealed airtight container for up to 1 month. When you are ready to enjoy them, let them thaw at room temperature for about 30 minutes or in the fridge overnight.

More Breakfast Recipes

• Mocha Pancakes (With Mocha Syrup)
• Chocolate Date Balls (Energy Balls)
• Homemade Granola Bars (Peanut Butter Granola Bars)

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Chocolate Crepes

Prep Time: 10 mins

Cook Time: 10 mins

Chill time: 30 mins

Total Time: 50 mins

The best quick and easy chocolate crepes recipe, homemade with simple ingredients in a blender. Loaded with cocoa powder! Thin and soft. Filled with marshmallow fluff, graham crackers, chocolate chunks.

Yield: 7 Crepes

Ingredients

Chocolate Crepes

• 2 cups Milk, Whole or 2%
• 4 Eggs, Large
• 3 tbsp Butter, Unsalted, Melted
• 1 tsp Vanilla extract
• 3 tbsp Granulated sugar
• 1.5 cups All-purpose flour
• 1/4 cup Cocoa powder

Filling

• 1 cup Marshmallow fluff
• 1 cup Graham crackers, Roughly chopped
• 1 cup Chocolate chunks, Semisweet, Roughly chopped

Instructions 

• In a blender, add milk, eggs, butter, vanilla extract, sugar, flour, cocoa powder and blend on low speed until mixture is smooth. This takes about 15 seconds.
• Cover and chill batter in the fridge for 30 minutes.
• Heat a round nonstick pan (Dimensions: 8 inch) over medium heat and spray oil.
• Pour 1/4 cup batter in the pan and immediately, start tilting and swirling the pan to evenly coat the pan with batter into a circle.  
• Cook until bottom is slightly browned. The, flip it over and cook the other side for a few seconds until lightly browned too. 
• Remove from heat and do the same with the rest of the batter until you have a stack. 
• Fill them with marshmallow fluff, graham crackers, chocolate chunks or any other toppings you like. Enjoy!

Notes

• Read all my tips above.
• Non-filled crepes can be stored in a sealed container in the fridge for up to 2 days.  Layer them with sheets of wax paper in between to prevent them from sticking together. 

Nutrition

Calories: 499kcal, Carbohydrates: 69g, Protein: 11g, Fat: 21g, Saturated Fat: 11g, Trans Fat: 1g, Cholesterol: 115mg, Sodium: 197mg, Potassium: 365mg, Fiber: 4g, Sugar: 32g, Vitamin A: 411IU, Calcium: 128mg, Iron: 4mg

Course: Breakfast, Dessert

Cuisine: American, French

Calories: 499

Author: Abeer Rizvi