French Chocolate Crepes (Easy Beer Batter)
These easy French chocolate crepes are made with a light beer batter and cocoa powder for thin, lacy crepes. Fill them with raspberry jam, Nutella, whipped cream, or fresh fruit for a simple breakfast or dessert.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (plus resting time)
- Yield: 10 crepes 1x
- Category: Crepes
- Method: Cooking
- Cuisine: French
Ingredients
Scale
For the batter:
- 1/2 cup + 2 tablespoons (80 g) flour
- 2 1/2 tablespoons (20 g) cocoa powder
- 1 1/2 tablespoons (20 g) sugar
- 1 cup + 1 tablespoon (250 ml) milk
- 2 eggs
- 3 tablespoons beer
- 1 oz. (30 g) butter, melted
For serving:
- raspberry jam/preserves
- powdered (icing) sugar
* If needed, please refer to Baking Conversion Charts.
Instructions
- Using a flour sifter, sift flour and cocoa powder in a large bowl. Add sugar and mix with a hand whisk. In a separate bowl, beat milk and eggs just to mix; add beer and melted butter. Add this mixture to the dry ingredients and whisk. Pass the batter through a fine-mesh sieve, cover with plastic film, and refrigerate overnight.
- The next day, gently beat the batter to mix ingredients. Using a silicone brush, oil a crepe pan. Pour a small ladle of dough, swirl the pan to cover the bottom evenly, and cook for about 1 minute. Flip the crepe and cook the other side for about 30 seconds. Repeat with the remaining batter.
- Serve chocolate crepes with raspberry jam, folded into four. Dust with powdered (icing) sugar.
Notes
- 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.
- 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.
- 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.
- 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!
Nutrition
- Serving Size: 1 crepe
- Calories: 90
- Sugar: 3.3 g
- Sodium: 42 mg
- Fat: 4.2 g
- Saturated Fat: 2.3 g
- Carbohydrates: 10.7 g
- Fiber: 0.8 g
- Protein: 3.2 g
- Cholesterol: 41 mg