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Chocolate Crepes

An Olive Oil Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

each crepe 2 minutes


3-4 people



  • 1/3 cup all-purpose flour
  • 3 Tablespoons cocoa powder
  • 3-4 Tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 2 large eggs, room temperature
  • 3/4 cup warm milk
  • 1 teaspoon vanilla extract
  • 2 Tablespoons Butter Olive Oil


  • In a medium bowl, mix the flour, cocoa powder, sugar and salt together with a whisk until well-mixed.
  • Add in the eggs and mix until the mixture forms a paste.
  • In another small bowl, whisk together the milk, vanilla, and Butter Olive Oil together
  • Add the milk mixture to the flour mixture and mix well. If using a blender this should take about 30-45 seconds. If whisking by hand, add the milk to the flour mixture slowly, whisking thoroughly while you continue to add milk. The batter should be smooth when finished.
  • Rest the batter for about 10 minutes.
  • Heat a small skillet over medium heat. If you have a small 8-inch non-stick skillet, this will work best.
  • Pour 1/4 cup of the batter into the skillet and swirl until there is an even coating of batter on the bottom of the skillet. Cook for 1 minute, then flip the crepe and cook for an additional 1 minute.
  • Leave the cooked crepe on a wire rack in a warm oven while the rest of the crepes are being cooked. I have sometimes put a piece of wax paper between the crepes to keep them from sticking to each other.
  • Add any fillings you desire (such as jam, mascarpone, cream cheese, fruit), roll up the crepes and top with whipped cream, caramel, warmed Nutella or any other topping you desire.
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