French Chocolate Crepes Recipe (Easy Beer Batter)

Quick Summary: French chocolate crepes are thin, cocoa-flavored crepes made from a light beer batter that rests overnight. Cook them in a hot crepe pan for about a minute per side, then fill with raspberry jam, Nutella, whipped cream, or fresh fruit for an easy breakfast or dessert.

What are French chocolate crepes?

French chocolate crepes are thin, delicate crepes made the French way, with cocoa powder whisked into the batter for a soft, bittersweet chocolate flavor. What makes this version different is the beer: a splash of it lightens the batter and gives the crepes their signature lacy edges.

There is a little science behind it. Beer is carbonated and slightly acidic, so it limits the gluten that forms when flour is mixed with liquid. That keeps the batter light and full of tiny air bubbles.

Those bubbles create small holes along the edges of each crepe that look like lace and catch pools of jam or sauce. The more carbonated the beer, the looser the batter and the lacier the crepes.

Why you'll love this recipe

• Beginner-friendly. This crepe recipe is easy to make, even if it is your first time.
• A treat any time. These chocolate dessert crepes turn an ordinary breakfast into something special.
• Perfect for dessert. They make a great finish to a romantic dinner or Valentine's meal.
• Make ahead. The batter rests overnight, so you can mix it one day and cook fresh crepes the next.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• All-purpose flour gives the crepes structure while keeping them thin and tender.
• Unsweetened cocoa powder adds the soft, bittersweet chocolate flavor and deep color. Dutch-process cocoa gives a smoother taste, but natural cocoa works too.
• Sugar lightly sweetens the batter, just enough for a dessert crepe.
• Eggs bind the batter and help the crepes hold together when you flip them.
• Milk thins the batter so it swirls easily across the pan.
• Beer is the secret here. Its carbonation lightens the batter and gives the crepes their lacy edges. Use a lighter style of beer, such as a lager.
• Salt balances the sweetness and rounds out the chocolate flavor.
• Butter greases the pan and adds a little richness.

Equipment

• crepe pan or nonstick skillet
• fine-mesh sieve
• mixing bowls
• hand whisk
• ladle

How to make chocolate crepes

Step 1. Using a flour sifter, sift flour and cocoa powder in a large bowl. Add sugar and mix with a hand whisk.

Step 2. In a separate bowl, beat the milk and eggs together. Add beer and melted butter (photo 1).

Step 3. Add this mixture to the dry ingredients and whisk (photo 2). Pass the batter through a fine-mesh sieve, cover with plastic film, and refrigerate overnight. 

Step 4. The next day, gently beat the batter to mix ingredients. Using a silicone brush, oil a crepe pan.

Step 5. Pour a small ladle of dough, swirl the pan to cover the bottom evenly, and cook for about 1 minute (photo 3).

Step 6. Flip the crepe and cook the other side for about 30 seconds (photo 4). Repeat with the remaining batter. 

Step 7. Serve chocolate crepes with raspberry jam, folding crepes in four. Dust with powdered (icing) sugar.

Expert tips

1. If the crepe batter seems thick the next day, add 3 to 5 tablespoons (50 to 80 ml) of milk and mix. It should be smooth and thin enough to swirl easily around the bottom of a hot crepe pan or skillet.
2. Cook crepes in a well-heated crepe pan. Crepes cook quickly: it usually takes a minute on the first side and less than 30 seconds on the other side.
3. Don't pour too much batter into the crepe pan. The chocolate crepe batter has to cover the bottom of the pan completely before the bottom starts cooking. 
4. Do not worry if the first crepe is a flop. Once you get the pan to the right temperature, you will make the rest of the crepes perfectly. And the first flop is just as delicious!
5. Sift the cocoa with the flour. Cocoa powder clumps easily, so sifting it with the flour keeps the batter smooth and lump-free.
6. Handle chocolate crepes gently. The cocoa and sugar make these crepes a little more fragile than plain ones, so flip them carefully with a thin spatula.

How to serve French chocolate crepes

Serve chocolate crepes warm, while they are still soft. Fold each one into quarters or roll it up, then dust with powdered sugar. From there, add a filling or topping:

• raspberry jam or preserves with a veil of powdered (icing) sugar
• whipped cream with fresh raspberries or strawberries and shaved chocolate
• cream cheese with cherry pie filling
• Nutella hazelnut spread with sliced bananas
• caramel or Dulce de Leche with sliced pears
• peanut butter with a drizzle of chocolate sauce

For a party, set out a few bowls of fillings and let everyone build their own. Chocolate crepes also work as a make-ahead dessert: cook them in advance, then warm and fill just before serving.

Recipe variations

Once you have the basic chocolate crepe batter, you can change it up in a few ways:

• Kid-friendly. Swap the beer for nonalcoholic beer or seltzer water so the whole family can enjoy them.
• Orange or coffee. Add a little orange zest or a teaspoon of instant espresso to the batter for a deeper flavor.
• Extra chocolatey. Fill the crepes with Nutella and sliced bananas, or drizzle them with melted chocolate.
• Fruit forward. Serve with fresh raspberries, strawberries, or pears and a dusting of powdered sugar.

Storing & freezing

Store cooked chocolate crepes in an airtight container in the refrigerator for up to 3 days. Reheat them briefly in a warm pan or the microwave before filling and serving.

To freeze, double the batch and stack the cooled crepes with a sheet of parchment paper between each one. Wrap the stack well and freeze for up to a couple of months, then thaw in the refrigerator before reheating.

Recipe FAQ

Can you use a blender to make a crepe batter?
Yes, you can use a blender to mix the ingredients, but the traditional method is to use a hand whisk and then strain the batter through a fine-mesh sieve to remove any lumps.

Can you replace the beer in the crepe batter?
Yes. The beer adds carbonation, so any neutral, bubbly drink works. Use nonalcoholic beer or seltzer water to make the crepes kid-friendly.

What beer works best for crepe batter?
A light lager or pale ale works well. More carbonated beers make a looser batter and lacier edges, while the flavor stays mild once the crepes are cooked.

How are chocolate crepes different from regular crepes?
Chocolate crepes add cocoa powder to the batter, which gives them a deeper color and a light chocolate flavor. The method is the same as classic French crepes.

Do you have to rest the crepe batter?
Yes. Resting the batter overnight relaxes the gluten and hydrates the flour, so the crepes turn out tender and easy to swirl thin.

How do you serve chocolate crepes?
Fold each crepe into quarters or roll it, then fill with raspberry jam, Nutella, whipped cream, or fresh fruit and dust with powdered sugar.

Can you freeze chocolate crepes?
Yes. Double the batch, layer the cooked crepes with parchment paper, and freeze them for up to a couple of months.

Can you make chocolate crepes gluten-free or vegan?
Yes. For gluten-free crepes, swap the flour one-to-one with a gluten-free blend or buckwheat flour. For vegan crepes, use a plant-based milk, replace the butter with a neutral oil, and use nonalcoholic beer or seltzer.

How many calories are in a chocolate crepe?
One chocolate crepe has about 90 calories, without any filling or toppings.

Love crepes and pancakes? Try these next!

• Beggar's Purses With Caramelized Apples
• French Buckwheat Crepes
• Vanilla Dutch Baby Pancake
• Browse all the Crepes and Pancakes Recipes

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from http://madame.lefigaro.fr. It was originally published on April 07, 2019. The recipe has been revised to include improved content and photos.