I know I usually don’t do recipes for holidays or special days, but this year I at least had it “together” enough to do one for Fathers Day! OK, OK, I didn’t actually make this specifically for Fathers Day , it occurred to me after the fact that these would be perfect. Since this is a delicious and special breakfast I think it would be perfect to make on a day coming up for a special dad in your life.
That being said I’ve been wanting to do chocolate crepes forever. Crepes are wonderful. I was first introduced to them by my inlaws, specifically my little sister in law. Seriously, I think she was 11 at the time, making crepes on special mornings for the whole family which was at least 7 people. Amazing right?
That’s not to say that crepes are easy though. They do take some practice, and expect to wreck a few of them if you’re just starting out. But once you get the hang of it, they can be so easy. I’m sure if you Google it you can find a few YouTube videos on the technique of crepe making.
I like to make mine all at once, putting them on a plate under a large lid(like in the background of my pictures). Then once they’re all done I can shut off the stove and sit down with everyone else to enjoy. You could even put the crepes on a large baking sheet with a lid over top and place them in a just warm oven to make sure they stay warm, but I find just keeping them covered on the counter is good enough for us.
We enjoyed these ones with fresh strawberries sliced up with a sprinkling of sugar on top. They were so perfect! But as a last minute though I put a little nutella in them. Do I even need to express how perfect they were? Mmmm!
Any fresh fruit would be awesome in these. Bananas especially came to mind. But really, what fruit doesn’t chocolate go with?
Usually we roll our crepes up. For the kids I’ll even fold in the edges before rolling them up so they’re like a thin, long crepe “burrito”. That makes them so easy to eat and less messy, but however you eat them, they’ll be great. Are you a folder or a roller when it comes to crepes?
If you’d like something a little simpler but similar check out this Chocolate Dutch Baby!
- 4 large eggs
- 1 C whole wheat pastry flour
- ¼ C sugar
- ⅓ C unsweetened cocoa powder
- 1½ C milk
- 1 tbsp melted butter
- pinch salt
- Strawberries, bananas or other fresh fruit
- Jam or other fruit preserves
- peanut butter or nutella
- whipped cream
- powdered sugar
- honey/pure maple syrup
- In a blender or a large bowl place the eggs, flour, sugar, cocoa powder and milk. Blend together. If using a large bowl, blend together with an immersion blender. Alternatively you can whisk the mixture together but it may be not be as smooth. Add in the melted butter at the end and blend for another minute to make sure it's incorporated.
- Heat a large non stick skillet over medium heat. Allow the skillet a few minutes to fully heat up. Add a ladle full of crepe batter(how much will depend on how big your pan is, use just enough to cover the pan otherwise your crepes will be thick) to the pan and swirl so that the batter covers the entire bottom of the pan. Once the batter is evenly distributed return the pan to the burner and let cook for 1-2 minutes.
- When ready to flip the edges should look dry and may pull away from the edge of the pan. Using your hands and a flipper, gently lift the crepe from the pan and flip over. Cook on the other side for about 30 seconds and place on a plate or on the counter with a lid to keep it from drying out.
- Cook the rest the same way and enjoy!