Chocolate crepes

This chocolate crêpe dough, another way to celebrate Candlemas. Accompanied by orange marmalade, raspberry jam or just plain, these chocolate crepes are rarely eaten individually …
Category : Other pastry recipes
Difficulty : Easy
Servings : 4 people
Preparation time : 30 minutes
Cooking time : 10 minutes
Rest time : 30 minutes
Total time : 1 hour 10 minutes
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5 de 1 vote

Chocolate crepes


  • 5 dl milk
  • 70 g butter
  • 2 eggs
  • 2 egg yolks
  • 175 g cake flour
  • 65 g icing sugar
  • 25 g unsweetened cocoa powder


  • For chocolate crepes, start by melting the butter in a small saucepan, then continue over low heat until you get a nutty color.
  • As soon as the butter has reached the right color, pass it immediately through a cheesecloth, ie a small fine strainer.
  • Warm the milk in a saucepan around 40 ° C. Break the eggs into a bowl, add the yolks and mix with a whisk.
  • Pour in the lukewarm milk, then mix. On top, sift the flour, icing sugar and unsweetened cocoa powder.
  • Using a hand blender, mix everything to obtain a very fluid pancake batter.
  • Add the brown butter and mix again with the mixer. Let the chocolate pancake batter rest for 30 minutes.
  • After rest, prepare a lightly oiled pan and heat it. It must be hot.
  • Using a ladle, pour chocolate pancake batter into the pan and distribute it evenly. Pay attention to the thickness, which must remain fairly thin.
  • Let the crepes cook (be careful cooking is quick!). Using a pallet, peel off the edges then turn the pancake over to cook the other side.
  • When the crepes is cooked on both sides, place it on a plate and repeat the operation until you finish all the pancake batter.
  • You will make about twenty chocolate crepes of 15 cm in diameter that you can enjoy alone, or accompanied by an orange marmalade or a raspberry jam.
The video is in French, but you can see the English subtitles.
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