Chocolate and Vanilla Crepes
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I love crepes. One of the reasons I crepes, is that they work great for breakfast or for dessert. I have shared a couple of crepe recipes before, but I recently sampled another one from a friend. It tasted great.
So, I decided to take that recipe and change it up by making chocolate and vanilla crepes. I thought they would be perfect for Mother’s Day.
Crepes are truly simple to make but appear incredibly gourmet and will impress whoever you make them for. You can make them ahead of time and keep them in the fridge before serving. You can even freeze them.
The trick to making a crepe is swirling the pan and allowing the batter to coat the pan evenly.
You want the crepe to just start browning and then you turn it. I found it helps to use a silicone spatula to loosen the edges and turn the crepe. Then place the crepes in a stack with waxed paper or parchment paper layered between each one.
You could have a crepe bar for Mother’s Day breakfast or dessert. Serve the vanilla and chocolate crepes along with different fillings and fruit. Curds, mousse, Nutella, pie filling, and cream make great fillings.
You can place fruit inside or on top of the crepe. You can use fresh fruit or thaw frozen fruit. Berries work well and so do bananas. Last, you need toppings – this can include whipped cream, syrups, sauces, sprinkles, nuts, toasted coconut, etc.
Tomorrow, I will post a delicious filling recipe. Next week, I will share another recipe that you can also use as a filling.
It’s amazing! So be sure to check back. I have even given a crepe kit for Mother’s Day before and included everything for mom to enjoy them at home.
Here are some fillings you could include.
- Strawberry White Chocolate Mousse
- Chocolate Mousse
- Easy White Chocolate Mousse
- Heavenly Chocolate Mousse
- Easy Lemon Mousse
- Easy Nutella Mousse (pictured in the chocolate crepe below)
- Simple Lemon Fruit Dip (also works excellent as a crepe filling, pictured in the vanilla crepe below)
Think of crepes and a crepe bar for more than just Mother’s Day. They work well for Valentine’s, Easter, baby and bridal showers too!
Frequently Asked Questions
What’s the best way to store leftover crepes?
Stack the crepes with parchment paper between them, wrap them in plastic wrap, and store them in the refrigerator for a few days or freeze them for longer storage.
Can I make the batter ahead of time?
Yes, you can make the crepe batter ahead of time and refrigerate it for up to 24 hours before using. Be sure to stir it well before cooking.
Can I make a gluten-free version of chocolate crepes?
Yes, you can use gluten-free flour to make gluten-free crepes. Ensure all other ingredients are gluten-free as well.
Here’s what you need to make the
Chocolate and Vanilla Crepes
- EGGS
- MILK
- FLOUR
- COCOA POWDER
- POWDERED SUGAR
- SUGAR
- VANILLA
- SALT
- BUTTER
For more crepe recipes, try:
- Red Velvet Crepes with Cheesecake Mousse and Raspberry Sauce
- Nutella Crepes
- Lemon Cream Crepes
- Banana Caramel Coconut Crepes
- Mousse Filled Crepes
Chocolate Crepes
Real Mom Kitchen
Ingredients
- 2 eggs
- 1 cup milk
- 1 cup flour
- 2 T cocoa powder
- 1 T powdered sugar
- ¼ tsp salt
- 2 Tbsp butter melted
- butter for the pan
Instructions
- Place the eggs, milk, flour, cocoa powder, powdered sugar, salt, and melted butter in a blender and blend until smooth.
- Heat a medium sized non-stick skillet over medium heat. Add a tsp of butter to the pan and coat the pan.
- Pour 1/4 cup of batter into the pan and tilt the pan with a circular motion so that the batter coats the pan.
- Cook crepe for about a minute until bottom is light brown. Loosen with a silicone spatula and turn to cook the other side. Place on a plate and continue until batter is used. Place a piece of waxed paper to parchment paper in between each crepe. Makes 12 crepes.
Nutrition
Vanilla Crepes
Real Mom Kitchen
Ingredients
- 2 eggs
- 1 cup milk
- 1 cup flour
- 1 Tbsp sugar
- 1 tsp vanilla
- ¼ tsp salt
- 2 Tbsp butter melted
- butter for the pan
Instructions
- Place the eggs, milk, flour, sugar, vanilla, salt, and melted butter in a blender and blend until smooth.
- Heat a medium sized non-stick skillet over medium heat. Add a tsp of butter to the pan and coat the pan.
- Pour 1/4 cup of batter into the pan and tilt the pan with a circular motion so that the batter coats the pan.
- Cook crepe for about a minute until bottom is light brown. Loosen with a silicone spatula and turn to cook the other side. Place on a plate and continue until batter is used. Place a piece of waxed paper to parchment paper in between each crepe. Makes 12 crepes.
Nutrition
Both recipes I adapted from a recipe given to me by a friend.
