This recipe for triple chocolate crepes is inspired by one of the restaurants I used to visit in my 20s. Chocolate crepes are filled with Nutella, rolled and served with an indulgent, warm chocolate sauce.
Pancakes. Oh, do I love me some pancakes. My mom was the absolute crepe queen. She made the best non-greasy, almost paper-thin crepes with a tiny crunchy edge. She spread Nutella over them while they were still warm and then she rolled them into crepe cigars. They’ve been my absolute favorite ever since I was a little girl. And let me tell you, when you spread Nutella over a warm crepe and then eat it cold, once the Nutella has completely melted, you really get the best crepe possible.
While pancakes are usually a breakfast food, these triple chocolate crepes are actually best served for dessert. Although no one will stop you if you make them for breakfast too.
To make chocolate crepe batter, I add both cocoa powder and ground coffee to it. You can skip the coffee if you want and just use cocoa powder for crepes, but I like how it intensifies the chocolate flavor.
Despite these being crepe pancakes with cocoa, they bake exactly the same as a regular crepe. I use a non stick skillet but add a smidge of oil anyway. It gives better flavor. You can also use melted butter.
The crepes are filled clasically with Nutella. I can’t imagine making a chocolate crepe without Nutella, it’s just not an option.
And the cherry on top is the warm chocolate sauce I serve these with. Warm sauce makes all the difference in a recipe like this. It melts in your mouth, along with the crepe, making this meal an unforgettable experience.
More chocolate recipes to explore
- Chocolate chip loaf cake (A quick bread with chocolate chips that is perfect with coffee.)
- Nutella cinnamon rolls (Soft cinnamon rolls spread with Nutella and a dash of coconut flakes, these are a dream on a Sunday morning.)
- Dark chocolate peanut butter cookies (Classic peanut blossoms get a makeover!)
- Chocolate stout cake with mascarpone (An impressive dessert that is so easy to make.)
Triple chocolate crepes
- 1 large egg
- 1 tablespoon granulated sugar
- 1/2 teaspoon fine sea salt
- 1 3/4 cups (235 g) all purpose flour
- 1 2/3 cups (400 ml) milk
- 1/4 teaspoon ground coffee
- 2 1/2 teaspoons unsweetened cocoa powder
- sunflower oil, for cooking
- 8 tablespoons Nutella
- 2 tablespoons (28 g) unsalted butter
- 3.5 oz (100 g) milk chocolate, at least 33% cocoa
- 1.8 oz (50 g) semisweet chocolate, at least 50% cocoa
- In the bowl of your electric mixer or a regular mixing bowl, beat the egg with sugar and salt until fluffy, about a minute. Whisk in a few tablespoons of flour to get a smooth batter.
- Whisk in 1/3 of the milk. Add 1/3 of the flour. Repeat until you've added all. Mix well after each addition. This will give you the smoothest, lump free batter.
- Lastly whisk in the cocoa powder and ground coffee. Set aside.
- Add a few drops of oil to a non stick pan set over medium-high heat. Add about 1/2 cup of batter per crepe and quickly swirl the pan so that the batter evenly and thinly coats the bottom of the pan. Cook for about 30-60 seconds or until the edges are golden brown and the top of the crepe doesn't look completely raw anymore.
- Fip the crepe with a spatula. Cook for another 30-60 seconds and transfer to a plate. Continue with the rest of the batter. Add 1/2 teaspoon of oil to the pan when needed.
- Spread about 1 tablespoon of Nutella over each crepe. Fold in the opposite sides and roll it. Place crepes in your serving dish.
- To make the sauce, combine butter and chocolate in a heatproof bowl placed over a saucepan of simmering water. Allow to mostly melt, then remove the bowl from heat and gently stir the butter into chocolate. When it's completely smooth, pour the hot chocolate sauce over the crepes and serve.