Recipe courtesy of Laura Calder

Chocolate Crepes

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  • Level: Easy
  • Total: 35 min
  • Active: 5 min
  • Yield: 12 crepes
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1 cup/250 ml milk

1 1/2 ounces/40 g 70-percent dark chocolate

1 tablespoon butter

2 eggs

1/4 cup/55 g sugar

1 teaspoon vanilla extract

1 cup/125 g flour

Chocolate Sauce:

8 ounces/225 g 70-percent dark chocolate, finely chopped

1 cup/250 ml 35-percent whipping cream

Banana, sliced, for serving

Strawberries, sliced, for serving

Sweetened cinnamon-flecked whipped cream, for serving


  1. For the crepes: Put the milk, chocolate and butter in a saucepan and heat to melt. Beat the eggs with the sugar in a bowl. Add the vanilla, then the flour. Beat in the chocolate mixture. Strain into a jug and let sit for 30 minutes. Add more milk or water if necessary to give the consistency of thin cream. Fry the crepes in a nonstick pan. If you do not have a nonstick pan use a bit of oil.
  2. For the chocolate sauce: Put the chocolate and cream together in a saucepan and heat, gently, until the chocolate has melted and the mixture is very smooth. Thin, as needed with more cream. Serve hot. 
  3. To serve: Fill the crepes with sliced banana or strawberries and sweetened cinnamon-flecked whipped cream. They look best folded over into a triangle. Drizzle chocolate sauce over top.