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French Chocolate Crepes

French chocolate crepes folded in four served with raspberry jam icing sugar on a pink plate.
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5 from 10 reviews

Looking for a sweet, decadent breakfast? Look no further than these delicious French chocolate crepes recipe. Filled with raspberry jam, Nutella, or whipped cream, crepes make a gorgeous dessert to finish your romantic Valentine's dinner, too.



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.


  1. 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. 
  2. 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 another side for about 30 seconds. Repeat with the remaining batter. 
  3. Serve chocolate crepes with raspberry jam, folding crepes in four. Dust with powdered (icing) sugar.


  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 for easy swirling 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 another 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's right temperature, you will make the rest of the crepes perfectly. And the first flop is just as delicious!





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