Chocolate French Crepes
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INGREDIENTS
- Chocolate spread
Batter:
- 4 large eggs
- 2 cups/500 mL whole milk
- 2 tablespoons/30 grams melted butter, plus more for cooking
- ¼ cup/50 grams sugar
- 1¼ cups/160 grams all-purpose flour
- 1 teaspoon vanilla bean paste
INSTRUCTIONS
- In a large mixing bowl, combine the flour, sugar, eggs, and half of the milk. Whisk with a balloon whisk until the batter is completely smooth and lump-free. Add the remaining milk and the melted butter. Continue whisking until the mixture forms a silky, cohesive batter.
- Pour the batter through a fine-mesh sieve into a large measuring jug or bowl to ensure absolute smoothness. Alternatively, blend all the ingredients together in a food processor or a blender, which will eliminate the need for straining.
- Heat a 9.5-inch/24-centimeter nonstick skillet or a dedicated crepe pan over low to medium heat. Lightly brush the surface with melted butter using a pastry brush. Pour about ⅓ cup of batter into the center of the hot pan. Immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. You can also use the back of a ladle to help distribute the batter if needed. Cook for about 1 minute, or until the underside is lightly golden. Flip carefully with a thin spatula and cook the other side for another 30 seconds to 1 minute.
- Transfer each crepe to a plate, stacking them directly on top of one another to prevent drying.
MY NOTES
FAQ
How do I prevent the crepes from tearing when flipping?
To prevent tearing when flipping chocolate French crepes, it is crucial to have a smooth, lump-free batter and a well-heated, nonstick pan. Make sure the batter rests for at least 30 minutes before cooking; this relaxes the gluten and results in stronger, more flexible crepes. Lightly grease the pan with butter before each crepe to avoid sticking. Use a thin, flexible spatula to gently lift the edges before fully flipping. Timing also matters—flip the crepe when the top looks set and the underside releases easily. Rushing the process can cause even chocolate French crepes to tear.
Can I make the batter the night before?
You can make the batter the night before. In fact, resting the batter overnight in the refrigerator is highly recommended for the best texture and flavor. Overnight resting allows the flour to fully hydrate and the gluten to relax, resulting in more tender crepes. Store the batter in a large measuring jug or a bowl covered tightly with plastic wrap. Before cooking, whisk the batter briefly to recombine any ingredients that may have separated. French crepes made with rested batter tend to cook more evenly and develop a smoother, softer texture.
Which type of pan is best for making thin and even crepes?
A dedicated crepe pan with low sides and a nonstick coating is ideal for making thin and even chocolate French crepes. A crepe pan usually has a heavy, flat base that distributes heat evenly, allowing you to control the cooking process better. If you do not have a crepe pan, a 9.5-inch/24-centimeter nonstick skillet will also work well. The key is to have a very smooth cooking surface to prevent sticking and a size that allows you to swirl the batter easily into a thin layer. Heavy-bottomed pans prevent hot spots that can burn chocolate French crepes.
How should I store leftover crepes?
To store leftover crepes for making chocolate French crepes later, stack the crepes with a piece of parchment paper between each one. Wrap the entire stack tightly in plastic wrap and then place it in an airtight container or a zip-top freezer bag. Crepes can be refrigerated for up to 3 days or frozen for up to 2 months. When ready to use, thaw frozen crepes overnight in the refrigerator. Gently reheat them in a nonstick pan over low heat or in the microwave covered with a damp paper towel. Proper storage preserves the flexibility of chocolate French crepes.
What are the best fillings for French crepes besides Nutella?
Many fillings work beautifully with chocolate French crepes. Whipped cream and fresh berries such as strawberries, raspberries, or blueberries provide a light contrast to the rich crepes. Mascarpone cheese sweetened with a little sugar and vanilla makes a luxurious filling. For a more decadent option, spread a thin layer of dulce de leche or peanut butter inside the crepe. You can also fill chocolate French crepes with sliced bananas and sprinkle with toasted hazelnuts or almonds. For a fresh flavor, a citrusy filling like lemon curd balances the richness of chocolate without overwhelming it.
Can I freeze chocolate French crepes with the filling inside?
It is not recommended to freeze chocolate French crepes with the filling inside unless the filling freezes and thaws well. Cream-based fillings like whipped cream, custard, and mascarpone tend to separate and become watery after freezing. If you must freeze filled crepes, opt for firmer fillings such as Nutella, almond butter, or thick ganache, which maintain their texture better. Always wrap filled chocolate French crepes individually in plastic wrap and then place them in an airtight container. Allow them to thaw slowly in the refrigerator before gently reheating if needed, to preserve their quality.
Why do my crepes come out rubbery instead of tender?
Rubbery French crepes are usually the result of overmixing the batter or overcooking the crepes. Vigorous mixing develops too much gluten, which toughens the final product. Always whisk the batter gently just until smooth. Letting the batter rest for at least 30 minutes before cooking also helps relax the gluten. Overcooking the crepes, even by 30 seconds, can make them dry and rubbery. Cook French crepes on medium-low heat and remove them from the pan as soon as they are lightly golden and set. Proper technique ensures tender, delicate crepes every time.
Is it better to use oil or butter for frying the crepes?
Butter is generally preferred when cooking French crepes because it adds rich flavor and promotes even browning. However, butter has a lower smoke point than oil, so it can burn if the pan gets too hot. To manage this, cook over medium-low heat and wipe the pan lightly with butter before each crepe rather than adding too much. If you prefer to use oil, choose a neutral oil like grapeseed or canola, which will prevent sticking without imparting additional flavor. Some cooks even mix a little oil into the batter itself when making chocolate French crepes.
