Chocolate Crepes with Milk
Tender, thin, and appetizing – a great mood booster! Chocolate crepes with milk are a tasty and hearty breakfast for the whole family. They’re great on their own or can be filled. You can even turn them into a layered crepe cake with any sweet filling like cottage cheese.
Updated : 09 June, 2025
Easy
About 30 min.
Ingredients
500 milliliters
Milk
200 grams
Wheat flour
60 grams
Sugar
3 units
Eggs
3 tablespoon
Cocoa
2 tablespoon
Sour cream
2 tablespoon
Vegetable oil
1 teaspoon
Vanilla extract
0.2 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The batter takes just a few minutes to prepare. First, gather all the listed ingredients. Use all-purpose (high grade) flour. Eggs and milk should be at room temperature, so take them out of the fridge ahead of time. Any fat percentage of sour cream works.
Step 2
In a bowl, combine room-temperature eggs and sugar. Whisk until smooth. Wash eggs beforehand to remove dirt.
Step 3
Add sour cream, vegetable oil, vanilla extract, and salt. Mix again.
Step 4
Pour in the room-temperature milk and stir.
Step 5
Add sifted flour mixed with cocoa powder. Mix until smooth, breaking up any clumps. Tip: start by adding only ⅓ of the milk, then mix in the flour and cocoa. Once the mixture is thick and smooth, dilute with the remaining milk. This helps avoid lumps.
Step 6
The batter should be slightly thick but pourable. Let it rest for 10–15 minutes to allow the gluten to develop.
Step 7
Heat a skillet over medium heat. Pour a ladleful of batter and quickly spread it over the pan surface. Cook the crepe for 2–3 minutes until golden brown, then flip and cook the other side for another 2–3 minutes. Repeat with the rest of the batter. The final crepe count depends on your pan’s size.
Step 8
Stack finished crepes on a plate. Optionally, brush them with butter. I topped mine with chocolate sauce and fresh berries. Enjoy!