These delicious triple chocolate crepes are super quick and easy to make! Strawberry and nutella crepes are great for breakfast and brunch, but they are also the perfect crowd-pleasing dessert and snack.
With Fat or Shrove Tuesday (Pancake Day) approaching, you may be searching for new pancake recipes which are easy and fast - good news, you are in the right place!
These thin and soft chocolate pancakes with cocoa powder will be done in under 25 minutes (plus chilling time!). They will go great with a homemade iced mocha latte.
If you are looking for something more traditional, visit my recipe for old-fashioned fluffy (English) pancakes or fluffy American pancakes without eggs.
For busy mornings, an ideal breakfast might be something you can grab and eat on the go - try my Oreo overnight oats without milk.
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Key Ingredients
The batter for these crepes is based on classic pantry ingredients, such as:
- plain (all-purpose) flour
- cocoa powder
- brown sugar
- salt
- melted unsalted butter
- vanilla extract
- free-range eggs
- semi-skimmed milk
For frying, use:
- rapeseed oil or butter
Scroll down to see the recipe card for quantities.
Can You Swap Any Ingredients?
You might need to substitute some of the ingredients for various reasons. Here are some of my suggestions:
- Crepes without milk: Oat milk will work brilliantly in this recipe. Use the same amount as you would of semi-skimmed milk.
- Honey or maple syrup instead of brown sugar.
- For chocolate pancake recipe without eggs, add cold water to the batter.
How to Make Chocolate Pancakes
Follow these easy steps to create these amazing pancakes at home!
Make The Pancake Batter
Start with melting the unsalted butted in a large non-stick frying pan. You will later use the same pan for frying the pancakes.
Sift both the flour and cocoa powder before mixing them with all the remaining solid ingredients. This will help prevent lumps from occurring in the dough mixture.
Mix everything together manually using a large mixing bowl and spatula.
Add vanilla flavoring, melted butter and eggs to the batter and stir. Slowly start adding the milk.
Use a whisk to incorporate all of the batter, so that it resembles a smooth texture and single cream-like thickness. Go over with a hand (stick) blender if you see any lumps.
Allow Some Time to Rest
For the best results, leave the batter to rest (chill) in the fridge for at least 20-30 minutes. This will help this homemade pancake mix to thicken naturally.
You can also prepare the batter in advance and store it in the fridge overnight.
Get Cooking
Give it a good stir (from bottom to top, use a ladle) and cook the crepes one by one on a hot frying pan.
Add your desired fillings, garnish with fruit, sauce, and enjoy them hot or cold!
Fillings and Toppings
These wonderful crispy thin pancakes can be literally made to your liking!
Fill them with nutella or low-calorie hazelnut spread, fold and drizzle over some chocolate sauce for triple chocolate deliciousness!
Here are other yummy filling ideas:
- Peanut butter
- Strawberry or raspberry jam
- Whipped cream, Greek yogurt
What can you also serve them with?
- Fresh strawberries, raspberries, blackberries and other forest fruit
- Sliced banana
- Blueberry compote
- Maple syrup or runny honey
- Strawberry or caramel sauce
- Sprinkle with ground cinnamon and icing (powdered) sugar
Storage
These cooked pancakes will stay fresh for up to 3 days. Keep them in the fridge in an airtight food container or cover them with a kitchen foil.
You can fill them with nutella (or jam) before keeping them in the fridge.
Save other delicious toppings (such as cream or yogurt) just for the serving otherwise, they could get soggy.
Top Tip
Always cook each triple chocolate crepe from a cold batter on a hot (pre-heated) pan to get the best texture. The crepe won't stick to the pan for long and you will be able to flip it more easily, to ensure it's are cooked thoroughly from both sides.
Making Chocolate Pancakes for One?
This recipe can be easily adjusted to one serving - just use half of the ingredients used!
Use a tool within the recipe card to automatically adjust the number of servings to the one you need.
FAQs
The batter will last in an airtight container in the fridge for up to 2 days. It is recommended to use it within this time frame.
Yes. Leave the crepes to completely cool down after frying. Wrap them in a plastic bag, seal and keep in the freezer for 3-5 months. Defrost in the fridge before serving.
Reheat crepes in the microwave. Remove any wrapping and place them on a microwavable plate. You can reheat them separately or stacked up. This usually takes 1-2 minutes on medium power settings.
Made this recipe? Share your picture on Instagram and tag @markieskitchencom & use the hashtag #markieskitchencom so I can see it!
📖 The Recipe
Triple Chocolate Crepes
Ingredients
- 20 g unsalted butter
- 100 g plain flour (all-purpose)
- 1 ½ tablespoon cocoa powder
- 1 tablespoon brown sugar
- 1 pinch salt
- ½ teaspoon vanilla extract
- 2 large free-range eggs
- 250 ml semi-skimmed milk
- 3 tablespoon rapeseed oil for frying
For serving
- nutella or hazelnut chocolate spread
- chocolate sauce
- strawberries
Instructions
Prepare the crepe batter (pancake mix)
- Melt the butter in a large non-stick frying pan. Remove from heat.
- Sift flour and cocoa powder into a large mixing bowl. Add sugar and salt. Mix everything together.
- Add vanilla extract, melted butter and eggs. Stir with a spatula.
- Slowly add milk, use a whisk to mix the batter. Whisk until smooth. If any lumps appear, use a hand blender.
- Place in an airtight container and chill in the fridge for at least 20-30 minutes (or overnight).
Cook the crepes
- Add a drop of oil into the same pan you previously used for melting the butter. Wipe the oil with a kitchen towel all over the bottom of the pan. Set on medium-high heat.
- Once the pan is hot enough, pour over some of the chilled batter - using a ladle. Cover the whole bottom of the frying pan with the batter in a thin and even layer. Fry for 1-2 minutes. Turn over (flip) the crepe when the batter seems cooked (no liquid on top). Cook for 1-2 minutes on the other side until slightly brown. Move the cooked crepe onto a plate and repeat this step with another portion of batter. Add more cooking oil if the pan is too dry.
- Fill the chocolate crepes with nutella and serve with strawberries and chocolate sauce. Enjoy!
Notes
- Oat milk (1:1 ratio).
- Honey or maple syrup instead of sugar.
- Use 60 ml of water to replace eggs.
Charlie DeSando
delicious looking dessert, well done!!
Markie
Thanks Charlie, I can't wait to make another batch! 🙂