Cocoa Crepes are a specialty of French cuisine, ideal to serve as a dessert after a meal or for a hearty breakfast. They represent an excellent variant of the classic crepes if preferred, and on the blog, you can also find the version of the eggless crepes.
They are prepared with flour, cocoa, eggs, and butter, which can be replaced with olive oil if not preferred.
For the filling, you can get creative, I chose the legendary pistachio cream, but they are also perfect with Nutella, apricot jam, and fresh fruit.
You can accompany them with a dollop of whipped cream or ice cream and, for an extra touch, add chopped nuts.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 15
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 70.57 (Kcal)
- Carbohydrates 7.09 (g) of which sugars 2.16 (g)
- Proteins 2.58 (g)
- Fat 4.01 (g) of which saturated 1.01 (g)of which unsaturated 1.18 (g)
- Fibers 0.75 (g)
- Sodium 56.01 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 0.7 oz unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1.4 oz sugar
- 1 cup whole milk
- 2 eggs
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste pistachio cream
- to taste chopped pistachios
How to Make Cocoa Crepes
In a large bowl, beat the eggs, add the oil, milk, and a pinch of salt, and mix.
Then gradually incorporate both the sifted flour and cocoa powder. Continue mixing.
To avoid lumps, mix with an electric whisk (if possible), achieving a smooth and well-mixed batter. Cover the bowl with plastic wrap and let the mixture rest in the refrigerator for 15 minutes.
After the resting time, heat a non-stick pan and lightly oil it, then pour a ladleful of batter and tilt and rotate the pan to distribute the batter evenly.
Cook for a few minutes on low heat on both sides, continue until all the batter is used up, then stack the crepes on top of each other to keep them warm.
Fill with pistachio cream and chopped pistachios.
Storage of Cocoa Crepes
You can prepare the batter well in advance or even the cooked crepes ready to be filled. For maximum freshness, no more than two days in the refrigerator; they can be frozen if needed.
