Irresistible chocolate crepes! The chocolaty version of French crepes made with cacao powder, sugar, and vanilla extract.
Servings 10 Crepes
Add all ingredients into a blender and mix until smooth. If you don’t have a blender, mix it in a large bowl using a whisk. Let the batter rest for 30 minutes at room temperature.
Preheat a non-stick frying pan over medium heat.
Add one tablespoon of butter or oil, let it melt and add about ¼ cup (60ml) of the batter into the pan. Swirl until the bottom is covered.
Cook each side for 1-2 minutes until golden.
Repeat this procedure with the rest of the batter.
Serve the chocolate crepes with your preferred filling.
- If you don’t use the whole batter, you can store it in your fridge for up to one day and make fresh crepes the next day with it.
- If you like to use nut milk for this recipe, add ~¼ cup of water. Nut milk is usually thicker than cow milk, therefore it’s the best to dilute it with water to prevent the batter to be too thick.
Calories: 106kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 37mg | Potassium: 90mg | Fiber: 1g | Sugar: 5g | Vitamin A: 120IU | Calcium: 37mg | Iron: 1mg