All-Chocolate Crepes

Ingredients

• 250 ml Semi-skimmed milk (at room temperature)
• 125 g T45 flour (or T55) (sift if possible)
• 15 g Unsweetened cocoa powder (about 2 tablespoons)
• 30 g Sugar (white or cane)
• 1 pinch Salt
• 30 g Unsalted butter (melted then cooled to room temperature)
• 2 pcs Eggs (large)
• 100 g Chocolate spread (Nutella-type or equivalent – optional filling)
• 30 g Orange marmalade (optional filling)
• 1 pcs Canned pears in syrup (thinly sliced – optional filling)
• 80 g Hazelnut spread (Elmorgen) (optional filling)
• 20 g Toasted hazelnut pieces (for garnish – optional filling)

Instructions

1. Melt the butter

   Melt the unsalted butter in the microwave (or in a small saucepan) then let it cool to room temperature.

   Time: PT2M

2. Mix the dry ingredients

   In a large bowl, pour the flour, cocoa powder, salt and sugar. Whisk until you obtain a smooth, lump‑free mixture.

   Time: PT2M

3. Incorporate the eggs and a little milk

   Make a well in the center of the powders, crack the eggs into it then add a small amount of milk (about 1/4 of the total). Whisk quickly to avoid lumps.

   Time: PT2M

4. Add the remaining milk

   Pour the remaining milk in two batches, whisking between each addition until the batter is smooth.

   Time: PT2M

5. Incorporate the melted butter

   Add the cooled melted butter to the batter and mix one last time until you obtain a homogeneous texture.

   Time: PT1M

6. Make the batter ultra‑smooth (optional)

   Blend the batter with an immersion blender for a few seconds to eliminate any small lumps.

   Time: PT1M

7. Rest the batter

   Cover the bowl and place the batter in the refrigerator for at least 2 hours (or overnight).

   Time: PT2H

8. Stir before cooking

   Remove the batter from the fridge, de‑air it with a spatula or whisk to homogenize the mixture.

   Time: PT1M

9. Heat and grease the pan

   Heat the pan over medium‑high heat (≈200 °C). Lightly brush with oil or melted butter and wipe excess with paper towel.

   Time: PT2M

   Temperature: 200°C

10. Cooking the crepes

    Pour a ladle of batter, swirl by tilting the pan. Cook 45 s, flip and cook another 45 s or until the edges lift. Repeat until the batter is exhausted (≈10‑12 crepes).

    Time: PT15M

    Temperature: 200°C

11. Fill the crepes (optional)

    Choose one of the three fillings: • Chocolate‑orange: spread chocolate spread, add a little orange marmalade, roll. • Pear‑chocolate: chocolate spread + sliced canned pears, roll. • Chocolate‑hazelnut: chocolate‑hazelnut spread, add hazelnut spread, sprinkle toasted hazelnut pieces, roll.

    Time: PT5M

12. Serve

    Arrange the folded or rolled crepes on a plate, drizzle with chocolate spread and, if desired, a few hazelnut pieces. Enjoy warm or lukewarm.

    Time: PT2M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

15 g

Fat

5 g

Fiber

1 g

Ingredient Substitutions

• Instead of Semi-skimmed milk: whole milk, almond milk
• Instead of T45 flour (or T55): all-purpose flour
• Instead of Unsweetened cocoa powder: sweetened cocoa (reduce sugar)
• Instead of Sugar: coconut sugar
• Instead of Salt: sea salt
• Instead of Unsalted butter: vegetable oil
• Instead of Eggs: organic chicken eggs
• Instead of Chocolate spread: homemade chocolate spread
• Instead of Orange marmalade: orange jam
• Instead of Canned pears in syrup: fresh pears
• Instead of Hazelnut spread (Elmorgen): hazelnut Nutella
• Instead of Toasted hazelnut pieces: sliced almonds

Equipment Needed

• Saucepan or microwave
• Large mixing bowl
• Whisk
• Immersion blender (optional)
• Ladle
• Non‑stick crepe pan
• Silicone spatula
• Paper towel
• Refrigerator

Critical Steps — Do Not Skip

• Melt the butter
• Incorporate the eggs and a little milk
• Incorporate the melted butter
• Rest the batter
• Heat and grease the pan
• Cooking the crepes

Chef Tips from the Video

• Sift the flour and cocoa to avoid lumps
• Let the batter rest in the fridge improves elasticity and color of the crepes
• Use a small ladle for uniformly sized crepes
• For a lactose‑free version, replace the milk with almond milk and the butter with coconut oil

Troubleshooting

Storage

Refrigerator: Store the crepes in an airtight container for 24 h in the refrigerator

Freezer: Can freeze for 1 month, but the texture will be less fluffy

Room temperature: Consume within 2 hours if left at room temperature

Make-Ahead Tips

• Prepare the batter the day before and let it rest in the fridge
• Crepes can be cooked ahead and reheated quickly in a pan or microwave
• Fillings can be prepared ahead and stored separately