About This Recipe
This is my go-to when I want breakfast that feels like a treat. There’s something about a stack of thin chocolate crepes with fruit on top that makes it feel like you’re having dessert at 9am — and the macros are completely fine. The batter takes five minutes, the rest is just flipping. I always make the full batch because they reheat well and honestly disappear fast.
Why These Ingredients
Milk — thinner batter means thinner crepes. Whole milk gives the best texture, but any milk works. Don’t substitute with water — the fat makes them softer and easier to flip without tearing.
Olive oil — goes directly into the batter, which means you barely need to oil the pan between crepes. It also keeps them pliable instead of crispy at the edges.
Cocoa powder — sifted in at the end to avoid lumps. One tablespoon is enough for a noticeable chocolate flavor without making the crepes heavy or bitter.
Resting the batter — not an ingredient, but worth mentioning: the 10-minute rest lets the gluten relax and the flour fully hydrate. Crepes made from rested batter are noticeably smoother and easier to work with.
💡 First crepe always sticks? That’s completely normal — the first one is essentially seasoning the pan. Adjust the heat, add a tiny bit of oil, and start the real batch from the second crepe. Every crepe cook does this.
Ingredients (14–15 crepes):
• 2 eggs
• 1 tbsp sugar or stevia
• ⅓ tsp salt
• 1 tbsp olive oil
• 340ml milk
• 130g flour
• 1 tbsp cocoa powder
Instructions:
- Whisk eggs with sugar, salt, and olive oil.
- Add milk and whisk until combined.
- Sift in the flour and cocoa powder. Mix until smooth with no lumps.
- Let the batter rest for 10 minutes.
- Cook on a lightly oiled pan over medium heat — about 1–2 minutes per side.
- Serve with banana, raspberries, or your favorite fruit.
Macros per serving (7–8 crepes, no toppings):
~450 kcal · 15g protein · 12g fat · 65g carbs
Tried this recipe? Let me know in the comments how it turned out!