What to do when simple crepes just won’t cut it anymore? Add some cocoa and make chocolate crepes! Even better, stack them up for a cake!

Chocolate crepes are a delicious variation of the classic French crepe. These thin and delicate pancakes are filled with a rich chocolatey flavor that satisfies any sweet tooth cravings. They can be enjoyed as a dessert, breakfast or even a snack.

The origin of crepes dates back to the 13th century in Brittany, France. It was originally made with buckwheat flour and was a staple food for peasants. In the 20th century, crepes became more popular in Paris and spread throughout the world. Today, crepes are enjoyed in various forms and flavors, with chocolate being a favorite among many.

To make chocolate crepes, the batter is made from flour, eggs, milk, cocoa powder, sugar, and vanilla extract. The ingredients are mixed together until a smooth batter is formed. The batter is then poured onto a hot non-stick pan and cooked until the edges are crisp and the surface is cooked. The crepes are then flipped over and cooked on the other side for a few seconds.

Chocolate crepes can be filled with a variety of fillings, such as chocolate spread, whipped cream, fruit, and nuts. The most popular filling for chocolate crepes is Nutella, a creamy hazelnut chocolate spread. The Nutella is spread generously on the surface of the crepe and then folded into a triangle shape. The crepe can be topped with additional chocolate sauce, whipped cream, and a sprinkle of powdered sugar.

Another popular filling for chocolate crepes is chocolate ganache, a mixture of chocolate and cream. The ganache is made by heating cream and pouring it over chopped chocolate until it melts. The mixture is then stirred until smooth and glossy. The ganache is then spread on the crepe and rolled up into a cylinder shape. The crepe can be served with a scoop of vanilla ice cream for an extra decadent treat.

Chocolate crepes can also be made with a savory twist by adding ingredients such as bacon, cheese, and vegetables. The batter is made the same way, but the filling is changed to create a savory crepe. The chocolate flavor adds a unique twist to the savory crepe and creates a delicious balance of sweet and savory flavors.

In addition to being delicious, chocolate crepes also have some health benefits. Cocoa powder, which is used to make chocolate crepes, contains flavanols, which are antioxidants that may help improve heart health. Cocoa powder also contains magnesium, which is important for bone health, and iron, which is essential for healthy blood cells.

In conclusion, chocolate crepes are a delicious and versatile treat that can be enjoyed in many ways. Whether filled with Nutella, chocolate ganache, or savory ingredients, chocolate crepes offer a unique and satisfying taste experience. Additionally, the use of cocoa powder in the batter provides some health benefits, making chocolate crepes a guilt-free indulgence.

Ingredients

Crepes

4 cup / 500g Flour
4 tablespoon / 25g Cocoa powder
2 Eggs
7 tablespoon / 100g Butter (soft or melted)
¼ teaspoon Salt
1¾ cup / 400ml Soda water
2 cup / 500ml Milk

(makes 14 crepes, 2 x 7 layer chocolate crape cake)

Filling

4 Bananas or sweetener of choice
½ teaspoon / 2.5ml Vanilla aroma
2½ cup / 800ml Whipped cream

(for 2 x 7 layer crepe)

How to make Chocolate crepes

Measure flour, cocoa powder, eggs, butter and salt into a bowl.
Pour in milk and soda water then mix everything together until getting a uniform textured batter.
Heat a frying-pan over medium-high heat and brush some melted butter on top.
Pour a spoonful of the batter onto the pan. Check out how to make crepes: https://www.youtube.com/watch?v=3i6bUKQ3Mjs&t=
Tilt the frying-pan around until it is covered with the batter. Try to make similar sized crepes for the cake layers.
Depending on the heat we use, one side of the crepe can be done in 1 – 3 minutes. Check the bottom of the crepe. If it doesn’t stick, it’s good to go. Sometimes it’s good even if it sticks. When the top starts to show signs of dryness, it should be good to flip.
Flip the crepe then bake for about half the time the first side needed.
When golden brown spots starts to appear, take the crepe out and start the next one. Repeat until all the batter is finished.
Let the crepes cool before layering them with cream.
Whip cream and mix in the bananas or sweetener of choice. Bananas need to be ripe with a couple of brown spots.
Layer the crepes with the cream.
Once the layers are done, cover the cake gently so the top layer won’t dry out and put the cake into the fridge for at least a couple of hours so the cream can set. Mind not to use bananas as sweetener if the plan is to keep the cake there for days.
The longer the cake can set, the better we can slice but after about four days it won’t provide so much pleasures as the first day.

Enjoy!

Crepes come in many flavors and forms but all are delicious:

Star this recipe!

Chocolate Crepes Cake Recipe

What to do when simple crepes just won't cut it anymore? Add some cocoa and make chocolate crepes! Even better, stack them up for a cake!

Course Dessert

Cuisine Sugar free recipe

Prep Time 10

Cook Time 30

Total Time 25

Ingredients

Crepes

4 cup / 500g Flour
4 tablespoon / 25g Cocoa powder
2 Eggs
7 tablespoon / 100g Butter soft or melted
¼ teaspoon Salt
1¾ cup / 400ml Soda water
2 cup / 500ml Milk
makes 14 crepes, 2 x 7 layer chocolate crape cake

Filling

4 Bananas or sweetener of choice
½ teaspoon / 2.5ml Vanilla aroma
2½ cup / 800ml Whipped cream

Instructions

Measure flour, cocoa powder, eggs, butter and salt into a bowl.
Pour in milk and soda water then mix everything together until getting a uniform textured batter.
Heat a frying-pan over medium-high heat and brush some melted butter on top.
Pour a spoonful of the batter onto the pan.
Tilt the frying-pan around until it is covered with the batter. Try to make similar sized crepes for the cake layers.
Depending on the heat we use, one side of the crepe can be done in 1 - 3 minutes. Check the bottom of the crepe. If it doesn't stick, it's good to go. Sometimes it's good even if it sticks. When the top starts to show signs of dryness, it should be good to flip.
Flip the crepe then bake for about half the time the first side needed.
When golden brown spots starts to appear, take the crepe out and start the next one. Repeat until all the batter is finished.
Let the crepes cool before layering them with cream.
Whip cream and mix in the bananas or sweetener of choice. Bananas need to be ripe with a couple of brown spots.
Layer the crepes with the cream.
Once the layers are done, cover the cake gently so the top layer won't dry out and put the cake into the fridge for at least a couple of hours so the cream can set. Mind not to use bananas as sweetener if the plan is to keep the cake there for days.
The longer the cake can set, the better we can slice but after about four days it won't provide so much pleasures as the first day.