Cocoa for CrêpesPublished on December 11, 2018

Cocoa Crêpes Photo by: Mark Holleron

Stack, stuff, fold, wrap or roll the ever versatile and delicious crepe! Adding cocoa to the batter enhances the dessert decadence factor over the holidays.

Cocoa Crêpes



  • 3  eggs
  • 2  cups milk
  • 1½ cups all-purpose flour
  • ¼  cup dark cocoa powder
  • 2  tbsp granulated sugar
  • 2  tbsp melted butter or vegetable oil


  • Seedless raspberry or strawberry jam
  • Whipping cream
  • Chocolate hazelnut spread
  • Melted chocolate


  • Raspberries
  • Pomegranate seeds
  • Ground berries
  • Orange wedges
  • Star fruit
  • Mint leaves


  • In blender combine eggs, milk, flour, cocoa, sugar and butter until smooth.
  • Over medium high, preheat heavy-bottomed crepe pan or frying pan.
  • Melt butter, pour enough batter to evenly coat bottom of pan in a thin layer.
  • Cook until browned and top looks dry, 30–45 seconds.
  • Flip over and cook another 30 seconds.
  • remove from pan and repeat with remaining batter.
  • Fill with your favourite goodies like whipped cream, jam or custard and top with festive colourful fruit and chocolate sauce.

Korey Kealey

Looking for more food articles?


Other News

Looking for more?

Sign up for our Newsletter
Subscribe to theMagazine

Subscribe to Ottawa at Home for only $25.00 + hst per year. Click to Subscribe.