Ingredients
Scale
For the Chocolate Crepes
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1/4 teaspoon salt
2 large eggs
1 1/2 cups milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
For the Filling and Toppings
4 scoops vanilla ice cream
Chocolate syrup
Whipped cream
Fresh strawberries or banana slices
Chocolate shavings
Powdered sugar
Instructions
- In a large mixing bowl, whisk together flour, cocoa powder, sugar, and salt.
- In another bowl, whisk eggs, milk, melted butter, and vanilla extract until smooth.
- Slowly pour the wet ingredients into the dry ingredients while whisking until a thin, smooth batter forms.
- Let the batter rest for 20-30 minutes for softer crepes.
- Heat a nonstick skillet over medium heat and lightly grease with butter.
- Pour about 1/4 cup batter into the pan and quickly swirl to spread into a thin circle.
- Cook for 1-2 minutes until the edges lift slightly.
- Flip carefully and cook the second side for 30-45 seconds.
- Transfer cooked crepes to a plate and repeat with remaining batter.
- Place one warm chocolate crepe on a serving plate.
- Add a scoop of vanilla ice cream in the center.
- Fold or roll the crepe gently around the ice cream.
- Top with whipped cream, chocolate syrup, chocolate shavings, and fresh fruit.
- Serve immediately while the crepes are warm and the ice cream is cold.
Notes
- Letting the batter rest helps create tender and flexible crepes.
- Use a nonstick skillet for easier flipping.
- Keep the crepes thin for the best texture.
- Vanilla ice cream pairs perfectly, but chocolate or strawberry ice cream also works well.
- Store leftover crepes in the refrigerator for up to 3 days with parchment paper between each crepe.
- Warm crepes briefly in a skillet before serving.
- Add Nutella, caramel sauce, or crushed cookies for extra flavor.
- Prep Time: 20
- Cook Time: 20