Chocolate Crepes

Ingredients

• 250 g All-purpose flour (Sift before use)
• 30 g Cornstarch (Sift with the flour)
• 30 g Unsweetened cocoa powder (Choose a good quality cocoa)
• 1 c. à café Baking powder (Sift with the dry ingredients)
• 0.5 c. à café Salt (Fine)
• 2 c. à soupe Brown sugar (Unrefined)
• 3 unités Eggs (At room temperature)
• 500 ml Whole milk (Fresh)
• 100 ml Thick crème fraîche (About 30 % fat)
• 50 g Melted butter (Let cool slightly)
• 1 c. à soupe Rum (optional) (Adds a subtle aroma, add off the heat)

Instructions

1. Prepare the dry ingredients

   In a large bowl, sift the flour, cornstarch, cocoa powder, brown sugar, salt and baking powder. Lightly mix with the whisk.

   Time: PT5M

2. Prepare the liquid ingredients

   In a second bowl, crack the eggs and whisk until a foamy consistency is reached. Add the milk, crème fraîche, slightly warm melted butter and, if desired, the rum. Mix quickly.

   Time: PT5M

3. Combine the two mixtures

   Pour the liquid mixture over the dry ingredients, stirring gently with the whisk until a smooth, homogeneous batter is obtained, without lumps.

   Time: PT2M

4. Batter rest

   Cover the bowl with plastic wrap or a clean kitchen towel and let the batter rest for 1 hour at room temperature. Rest allows the starches to hydrate and the batter to become more supple.

   Time: PT1H

5. Heat the pan

   Heat the non‑stick pan over medium heat (about 180 °C). Add a small knob of butter and let it melt, spreading it over the entire surface.

   Time: PT5M

   Temperature: 180°C

6. Cook the crepes

   Pour a small ladle of batter into the center of the pan, swirl the pan to spread a thin layer. Cook 1‑2 minutes until the edges lift, then flip with the spatula and cook another 30‑45 seconds. Repeat until the batter is exhausted.

   Time: PT20M

   Temperature: 180°C

7. Serving

   Stack the hot crepes on a plate. Offer maple syrup, honey, grated chocolate, cocoa powder or jam according to taste. Enjoy immediately.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: whole wheat flour, gluten-free flour
• Instead of Cornstarch: potato starch
• Instead of Unsweetened cocoa powder: chocolate powder
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Brown sugar: white sugar, turbinado sugar
• Instead of Eggs: organic chicken eggs
• Instead of Whole milk: semi-skimmed milk, almond milk
• Instead of Thick crème fraîche: liquid cream, Greek yogurt
• Instead of Melted butter: vegetable oil
• Instead of Rum (optional): vanilla extract

Equipment Needed

• Mixing bowl
• Whisk
• Fine sieve (sieve) (optional)
• Measuring spoon
• Non‑stick pan
• Silicone spatula
• Ladle or small pitcher (optional)
• Cooking surface
• Cooking thermometer (optional)

Critical Steps — Do Not Skip

• Incorporate the liquids into the dry ingredients until a smooth batter is achieved
• Heat the pan to the correct temperature before pouring the batter
• Cook each crepe without burning, flipping at the right moment

Chef Tips from the Video

• Use high‑quality cocoa for an intense chocolate flavor
• Add a pinch of vanilla sugar to the batter for deeper aromatic depth
• If you don’t use rum, replace with a teaspoon of vanilla extract
• For ultra‑light crepes, separate the egg whites, beat them to stiff peaks and gently fold into the batter

Troubleshooting

Storage

Refrigerator: Store the crepes in an airtight container, up to 2 days

Freezer: Wrap each crepe between two sheets of parchment paper, then place in a freezer bag – up to 1 month

Room temperature: Consume immediately, otherwise not recommended

Make-Ahead Tips

• Prepare the batter the night before and keep it in the refrigerator; it will become more supple
• Cook the crepes ahead, stack them between parchment paper and reheat in the oven at 150 °C for 5 minutes
• Store the batter in an airtight container to prevent it from absorbing refrigerator odors