Chocolate Crepes
Breakfast or brunch calls for these whipped cream-stuffed Chocolate Crepes. Light, delicate, and perfectly chocolatey, they instantly turn a regular morning into the best morning ever!
Servings: 16
Ingredients
For the crepes:
- 2 cups milk room temperature
- 4 eggs room temperature
- 3 tbsp unsalted butter melted and cooled to room temperature
- 1 1/2 tsp vanilla
- 1 1/2 cups all purpose flour
- 1/3 cup cocoa powder
- 2 tbsp sugar
- 1/4 tsp salt
- powdered sugar optional
- Fill with fresh fruit, whipped cream, nut butter, etc.
For the whipped cream:
- 1 cup heavy cream
- 1 tsp vanilla
- 2 tbsp sugar
Instructions
- Add all crepe ingredients to a blender and blend until smooth. Chill the batter in the fridge for at least 20 minutes.
- Meanwhile, make the whipped cream. Add all whipped cream ingredients to a large bowl with a whisk paddle attachment. Whisk on high until stiff peaks form, about 6-8 minutes. If you’re using a hand mixer, mix on medium-low speed for 2 minutes, then slowly increase the speed and whisk for 3-4 more minutes.
- Heat a medium skillet over medium-low heat. Once hot, spray with nonstick spray. Use a ⅓ cup measuring cup to scoop some of the batter into the skillet, then immediately lift the skillet up and swirl the batter around so it covers most of the skillet.
- Cook the crepes for 30-60 seconds, then use a spatula to carefully flip it over and cook for 30 more seconds. Repeat this process until all of the batter is gone.
- Spread some of the whipped cream onto each crepe, then fold over. Sprinkle with powdered sugar and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 150kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 98mg | Potassium: 71mg | Fiber: 1g | Sugar: 4g | Vitamin A: 344IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 1mg
