Chocolate Crepes
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.
Servings: 7 Crepes
Calories: 499kcal
Ingredients
Chocolate Crepes
- 2 cups Milk Whole or 2%
- 4 Eggs Large
- 3 tablespoon Butter Unsalted, Melted
- 1 teaspoon Vanilla extract
- 3 tablespoon Granulated sugar
- 1.5 cups All-purpose flour
- ¼ 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 ¼ 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