Chocolate Crepes

  • Preparation 10 MIN
    Cooking 25 MIN
  • Servings 1
  • Makes 14 crepes



  1. In a bowl, combine the flour, cocoa powder, sugar and salt. Add the eggs and 1/2 cup (125 ml) of the milk. Whisk until smooth. Gradually stir in the remaining milk (1 cup/250 ml). Stir in the oil.
  2. Preheat a 9-inch (23 cm) non-stick skillet over medium heat. When the skillet is hot, brush with softened butter.
  3. For each crepe, pour about 3 tbsp (45 ml) of batter into the centre of the skillet and tilt to spread evenly over the entire bottom of the skillet. When an edge easily peels off and begins to crisp, flip the crepe with a spatula. Continue cooking for 10 seconds and remove from the skillet.
  4. Keep the crepes warm on a baking sheet in an oven preheated to 200°F (95°C) while you cook, or serve them as you go.

To help you with this recipe

The Rock 10" Crepe Pan

This robust forged aluminum crepe pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish. Because of its superior non-stick attributes, it is perfect for making crepes or French toast, or for frying eggs.

54.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.