Crepe Batter Recipe for
Dark Chocolate Crepes

Dark Chocolate Crepe Batter

Crepe batter recipe with a twist: Use dark chocolate to make the most amazing batter for your dessert crepes.

Who said that crepes have to be yellow? We didn't. In fact, this elegant but simple dessert recipes makes a wonderful brown batter.

If you like the deep but not-too sweet flavor of dark chocolate, this recipe will become one of your best chocolate recipes.

These crepes work well with any dessert filling, but we particularly recommend it for our strawberry or cherry dessert crepe fillings.

Of course, you can also use chocolate fillings or toppings, but personally I think this is too sweet. Better to contrast the sweet crepe batter with a touch of acid fruity.

Make your guests beg for more and shine as the perfect hostess with one of the most amazing dessert crepes you can possibly imagine.


  • 2 oz. of dark chocolate (4 squares of a 4 oz bar)*
  • 1 cup of whole milk
  • ½ cup half and half
  • 2 tbsp of cocoa powder
  • 1 tbsp of granulated sugar
  • 1 cup of all-purpose flour
  • 2 eggs

Pour milk into small sauce pan and heat gently. Combine chocolate with milk. If using bar chocolate, break into pieces before combining. Stir gently until chocolate is completely melted.

Combine chocolate-milk mixture and remaining ingredients into blender and process until smooth.

Important: Refrigerate the batter for at least 30 minutes. This gives the batter the opportunity to rest and fully come together.

You might also try these crepes with vanilla ice cream drizzled with our chocolate sauce.

Yield: 12 chocolate crepes

*Note: For this recipe, we used a Ghiradelli 60% Bittersweet Cacao Baking Bar, which is the one we like best.

We have also tried the Intense Dark Chocolate and the Unsweetened Chocolate, which are almost as good. It's a matter of your personal preferences I guess.

How to Make Crepes in 6 Easy Steps. Now that you've made your batter, we highly recommend that you read this detailed list of instructions—from flipping the crepe to storing them until ready to use.

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