Tom Aikens of Tom Aikens Restaurant in London developed this chocolate crêpes recipe based on one he used to make with his mother, except cocoa was added to make the crêpes extra delicious and chocolatey. They remain an all-time favorite of his. Serve immediately—perhaps with some chocolate sauce or mousse.–Micah Carr-Hill
LC Final Flourish Note
Rolled or flat. Filled or unfilled. Smothered in chocolate sauce or straight up. However you think you’d like to take your chocolate crêpe is exactly what you ought to do with it. As for us, we’re partial to pretty darn simple, maybe drizzled with melted chocolate as a no-fuss flourish. Call us crazy.
Chocolate Crepes Recipe
- Quick Glance
- 30 M
- 45 M
- Makes 16 to 20
- 4 tablespoons (1/2 stick) unsalted butter, plus more for the pans
- 2 ounces dark (70% cocoa solids) chocolate, broken into pieces
- 1 3/4 cups all-purpose flour
- 1/3 cup superfine sugar, plus extra for sprinkling (if you don’t have superfine sugar, you can simply blitz some granulated sugar in a blender until finely ground but not powdery)
- 1/4 cup good-quality cocoa powder (preferably natural)
- 1/4 to 1/2 teaspoon salt (optional)
- 3 free-range eggs plus 2 egg yolks, beaten
- 2 cups 1% milk, plus more as needed
- 1. Gently melt the butter in a small saucepan over low heat. Add the chocolate and heat until melted. Remove from the heat and set aside.
- 2. Sift together the flour, sugar, cocoa powder, and salt, if using. [Editor’s Note: Do consider adding that pinch of salt, as it really draws out the distinct notes of the chocolate you choose to use.]
- 3. Make a well in the middle and then stir in the beaten eggs, then the 2 cups milk, and then the melted butter and chocolate mixture. Pass the batter through a fine sieve and let rest at room temperature for an hour or two.
- 4. When you’re ready to cook, heat a large nonstick frying pan and rub with a little butter. Add enough batter to the pan to thinly coat the surface after tilting it from side to side. Cook the crêpe for a minute on each side, and then slide the crêpe out on to a warm plate lined with parchment paper and sprinkle with superfine sugar. If the batter seems too thick, simply stir in a little more milk until the desired consistency is achieved. Continue to cook the crêpes until all the batter is used, layering them on the plate and sprinkling each one with a sprinkling of sugar as you go. You may wish to swipe the pan with a touch of butter in between crêpes. Serve immediately.
Hungry for more? Chow down on these:
- Crispy Crêpes with Apples, Brie and Prosciutto from Steamy Kitchen
- Crêpes with Spiced Poached Pears for Monsoon Spice from eCurry
- Buckwheat Crêpes with Sautéed Apples and Gruyère Cheese from Leite's Culinaria
- Tropical Fruit Crêpes from Leite's Culinaria
Chocolate Crepes Recipe © 2010 Micah Carr-Hill. Photo © 2010 Jenny Zarins. All rights reserved.
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