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In a medium bowl, whisk together the eggs until well combined.

Gradually whisk in the milk until smooth.

In a separate small bowl, combine the all-purpose flour, unsweetened cocoa powder, and salt. Whisk to remove any lumps.

Slowly add the dry ingredients to the wet ingredients, whisking continuously until a smooth batter forms. Ensure there are no lumps.

Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes. This allows the flour to fully hydrate and results in more tender crepes.

Heat a non-stick crepe pan or a small non-stick skillet over medium-low heat. Lightly spray with cooking spray.

Pour about 1/4 cup of batter into the hot pan, immediately tilting and rotating the pan to spread the batter thinly and evenly over the entire bottom surface.

Cook for 1-2 minutes, or until the edges start to crisp and the surface appears set. Gently loosen the edges with a spatula.

Flip the crepe and cook for another 30 seconds to 1 minute, or until lightly browned. Transfer the cooked crepe to a plate.

Repeat with the remaining batter, spraying the pan with cooking spray as needed between crepes.

Serve the chocolate crepes warm with your favorite toppings, such as Greek yogurt, fresh berries, or a drizzle of sugar-free chocolate syrup.


In a medium bowl, whisk together the eggs until well combined.

Gradually whisk in the milk until smooth.

In a separate small bowl, combine the all-purpose flour, unsweetened cocoa powder, and salt. Whisk to remove any lumps.

Slowly add the dry ingredients to the wet ingredients, whisking continuously until a smooth batter forms. Ensure there are no lumps.

Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes. This allows the flour to fully hydrate and results in more tender crepes.

Heat a non-stick crepe pan or a small non-stick skillet over medium-low heat. Lightly spray with cooking spray.

Pour about 1/4 cup of batter into the hot pan, immediately tilting and rotating the pan to spread the batter thinly and evenly over the entire bottom surface.

Cook for 1-2 minutes, or until the edges start to crisp and the surface appears set. Gently loosen the edges with a spatula.

Flip the crepe and cook for another 30 seconds to 1 minute, or until lightly browned. Transfer the cooked crepe to a plate.

Repeat with the remaining batter, spraying the pan with cooking spray as needed between crepes.

Serve the chocolate crepes warm with your favorite toppings, such as Greek yogurt, fresh berries, or a drizzle of sugar-free chocolate syrup.
