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Classic French Crepes

Whip up a batch of these simple chocolate crepes for a breakfast treat or a delicious dessert. These dark crepes pair beautifully with white chocolate ganache or lemon curd.

We have a simple recipe for classic French crêpes, but this time in a dark version. They are enriched with unsweetened cocoa powder to get chocolate flavour and intensive dark chocolate.

These simple chocolate crêpes are ideal for breakfast, brunch of dessert and every time they are a special treat. Serving ideas are endless, from whipped cream and some fresh fruits, nuttella and hazelnuts, lemon curd or white chocolate ganache. You can just sprinkle them with some freshly grated lemon zest and you have amazing delicious dessert.

What makes these french crepes special

Classic French crêpes are one of the most easiest dessert to make. For them you basicaly need just a few simple ingredients, which once combined result in delicious sweets that can be turned into amazing dessert with various toppings.

The basic ingredients for crepes are eggs, milk and flour but you can add some other ingredients to make them better. This crêpes batter included some yogurt, which gives light and silky texture to the crepes. There is also melted butter which gives moistureness to the crêpes. We added also some ground cardamom, but feel free to add any spices you fancy - nutmeg, cinnamon, piment...

How to make simple chocolate crepes

These little pancakes are fried on non-stick frying pan with a few drops of vegetable oil. Heat the pan on a medium heat, then lower the heat, and drop one tablespoon of batter to the pan. Fry for 3 minutes on one side, then flip to other side and fry for another 2 minutes. When pancakes are brown and puffed a bit they are ready. Serve them immediately.

Top tips for making perfect crepes

  • Don't overwork the batter as the crêpes can turned out rubery. Also leave the batter to rest for about 20 - 30 minutes which helps gluten to rest and crepes to be soft.

  • The crêpes are cooked on a skillet over medium heat, allowing them to be cooked in just over a minute. This way crêpes would be soft and will not dry out.

  • Cook crêpes on a non-stick skillet / pan and make sure that the pan is buttered so that the crepes don't stick.

Serving ideas for crepes

  • your favourite jam and icing sugar
  • nuttella spread and toasted hazelnuts
  • zesty lemon curd
  • white chocolate ganache
  • vanilla ice cream.

Classic French Crepes

MAKES: 10 medium crepes
COOKS IN: 40 minutes


  • 100g plain flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon brown sugar
  • 1 pinch of salt
  • 1/2 teaspoon ground cardamon
  • 2 medium eggs
  • 250ml milk, cold
  • 40g butter, melted


  1. Sift the flour and cocoa powder into a bowl with a pinch of salt in a medium bowl, then add brown sugar and ground cardamom and stir everything. Make a well in the centre.

  2. Whisk the eggs and milk together, then gradually pour this into the flour mixture, whisking constantly and gradually incorporating the flour. Whisk until the batter is smooth and all the dry ingredients have been incorporated. Set the batter aside to rest for 20 - 30 minutes, then whisk the melted butter into the batter.

  3. Heat a non-stick frying pan and brush with a little melted butter using a heatproof brush or a folded wad of kitchen paper.

  4. Using a ladle, pour roughly 3 - 4 tablespoons of batter into the pan and swirl it around so the bottom of the pan is evenly coated. Cook the crêpes for about 40 - 50 seconds, then loosen gently with a palette knife and flip over to cook the other side for another 15 seconds. 

  5. Transfer the the crêpes to a warm plate and either serve immediately or cover with another plate to keep them warm. Continue until all the batter is used up.

  6. Spoon a little of lemon curd onto pancakes. Fold in half, then fold in half again, forming a triangle. Serve!

  1. Oil slightly non-stick frying pan and place on medium heat. Once heated, reduce the heat to low and place one tablespoon of mixture on the frying pan. Cook for about 3 minutes or until the pancake is golden underneath, then flip and cook on the other side until golden - for another 2 minutes. Repeat with remaining batter. Serve with toasted nuts and maple syrup.

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