These chocolate crepes are a guaranteed hit with kids—soft, chocolatey, and extra fun when filled with blueberry cream. They’re easy to flip, fun to fill, and perfect for breakfast, dessert, or anytime a chocolate craving strikes!

I created this recipe back in 2012, in honor of Julia Child’s 100th birthday. I have always been intimidated by French cooking until I made my first Beef Bourguignon. I quickly realized that this amazing meal was basically a beef stew.
It put things in perspective for me, not that I’m diminishing this truly amazing meal! So, to celebrate the extra-ordinary life of Julia Child, the American who brought French cooking to the family home, I decided to tackle something I’ve always wanted to make: chocolate crêpes.
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Recipe highlights
- Simple: Even though this is a French recipe, it is pretty simple to make. Whip the batter up in your blender and let it chill overnight. I make these crepes in a simple non-stick pan, no special equipment is needed.
- Texture: These chocolate crepes hold up well, whether you are eating them plain, stuffing them with blueberry cream or making a fruit packed Nutella wedge. I even use this recipe to make a crepe cake.
- Flavor: These crepes on their own have plenty of chocolate flavor. I love making a batch and keeping them in the fridge for my family to assemble with their favorite fillings when the chocolate cravings hit them!

Ingredients you need

- Milk: I used whole fat milk for this crepe recipe.
- Eggs: Large eggs are used and can be white or brown eggs.
- Cocoa powder: For more intense chocolate flavor, I used dark cocoa powder. You can also use regular cocoa powder instead.
- Butter
- Extra virgin olive oil: This is to keep the crepes from sticking to your pan. Use a mild flavored olive oil. You can also use vegetable oil. If you have a high quality non-stick pan, you can forgo the oil altogether.
- Blueberries: Fresh blueberries really are a better choice than frozen. You can also use strawberries, raspberries, blackberries, bananas or peaches.
- Cream cheese: You can use full fat or light cream cheese.
- Heavy cream: You need heavy whipping cream, not half and half.
- Pantry staples: salt, all purpose flour, vanilla extract and honey
Step-by-step directions

- Make the batter. In a blender, combine water, milk, eggs and salt. Pulse 4 times. Add flour, cocoa powder and melted butter and blend until combined, about 1 minute, scraping down sides as needed.
- Chill. Cover and refrigerate for at least 2 hours so that the flour particles are able to expand in the liquid which will result in a light, thin crêpe.
The batter should have the consistency of a light cream, just thick enough to coat a wooden spoon. If, after making your first crêpe, it seems too heavy, beat in a bit of water, a spoonful at a time. Your cooked crêpe should be about 1/16 inch thick.
- Heat the pan. Lightly coat your non-stick crêpe pan with a bit of olive oil. Set pan over medium-high heat. Holding the handle of pan in one hand, pour with your other hand a ¼ cup of batter into the middle of the pan.
- Rotate the pan. Quickly tilt and rotate the pan in all directions to run the batter all over the bottom of the pan to create a thin film. (Pour any batter that does not adhere to the pan back into your bowl) This should only take 2 or 3 seconds.
- Loosen crepe. Return the pan to heat for 60 to 80 seconds, until bottom of the crêpe is lightly browned, then jerk and toss pan sharply back and forth and up and down to loosen the crêpe.
- Flip crepe. Run a rubber spatula along the edges of the crêpe to check if browned and ready for flipping. Turn the crêpe by using 2 rubber spatulas. Brown lightly for about ½ minute on the other side. This second side is brown and spotty, and is typically used for the inside of a filled crêpe.
As they are done, slide the crêpes onto a rack and let cool several minutes before stacking on a plate. Continue cooking the crêpes, greasing the pan as needed with remaining olive oil.
Want to save this recipe?

- You can mix up the blueberry cream filling or simply use whipped cream or Nutella for your chocolate crepes. To make small triangle sandwiches, cut from the center of the crepe straight to outside edge, creating a slit.
- Spread filling on ¾ of the crepe. Using the cut quarter, fold it up and over the other side of the crepe. Then fold that triangle across the other quarter. Then fold the final quarter over the rest of the crepe.
Recipe tips and FAQs
The first crêpe is your experiment, to determine whether your batter is the right consistency or not. It shouldn’t be thick and heavy, but just light enough to coat a spoon.
The cooking of the crepes is like a dance. You have to get the steps in the right order, pay close attention and keep with the rhythm. Get the pan piping hot, then remove from heat. Pour just enough batter into the hot pan with one hand. Turn and twirl and rotate the pan with the other hand to coat the pan.
You don’t need a special pan, any nonstick pan will do. The size of the pan will decide the size of the crepe. By swirling the batter around the pan, you forgo the need to get a special crepe spreader.
They make a delicious breakfast or dessert. I stuffed them with this fluffy blueberry cream, but you can also keep it simple with fresh fruit and a drizzle of honey.
My kids love these crepes with fresh fruit and Nutella. Or keep it simple with regular whipped cream or a sprinkle of powdered sugar.
Dress it up or keep it simple – either way, you’ll love these chocolate crepes as much as we do!
Storing/Freezing Instructions
TO STORE: Store any unstuffed crepes in an airtight container and refrigerate for up to 5 days. The cream will last for up to 3 days.
TO FREEZE: You can also freeze unstuffed crepes. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
You can fill your crepes with an assortment of ingredients. For these chocolate crepes, add fresh seasonal fruit. You can also top with whipped cream or spread some mascarpone cream or drizzle with a little melted chocolate.
Butter is used in crepe batter for fat and flavor. You can substitute with margarine or vegan butter if you want.

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Dark Chocolate Crepes with Blueberry Cream
Ingredients
Crepe Ingredients
- 1 cup water cold
- 1 cup milk cold
- 4 eggs large
- ¼ teaspoon salt
- 1 ¼ cup all-purpose flour
- ¼ cup dark cocoa powder
- 4 tablespoon butter unsalted, melted
- 2 teaspoon extra virgin olive oil divided
Blueberry Cream Ingredients
- 6 oz blueberries divided
- 4 oz cream cheese
- ½ teaspoon vanilla extract
- 3 TBS honey
- ½ pint heavy cream
Instructions
- In a blender, combine water, milk, eggs and salt. Pulse 4 times.
- Mix in flour, cocoa powder and melted butter. Blend until combined, about 1 minute, scraping down sides as needed.
- Cover and refrigerate for at least 2 hours so that the flour particles are able to expand in the liquid which will result in a light, thin crêpe. The batter should have the consistency of a light cream, just thick enough to coat a wooden spoon. If, after making your first crêpe, it seems too heavy, beat in a bit of water, a spoonful at a time. Your cooked crêpe should be about 1/16 inch thick.
- Lightly coat your non-stick crêpe pan with ¼ teaspoon extra virgin olive oil. Set pan over moderately high heat until the pan is just beginning to smoke, then immediately remove from heat and, holding handle of pan in one hand, pour with your other hand a scant ¼ cup of batter into the middle of the pan.
- Quickly tilt and rotate the pan in all directions to run the batter all over the bottom of the pan to create a thin film. (Pour any batter that does not adhere to the pan back into your bowl) This should only take 2 or 3 seconds.
- Return the pan to heat for 60 to 80 seconds, until bottom of the crêpe is lightly browned, then jerk and toss pan sharply back and forth and up and down to loosen the crêpe.
- Run a rubber spatula along the edges of the crêpe to check if browned and ready for flipping. Turn the crêpe by using 2 rubber spatulas.
- Brown lightly for about ½ minute on the other side. This second side is brown and spotty, and is typically used for the inside of a filled crêpe.
- As they are done, slide the crêpes onto a rack and let cool several minutes before stacking on a plate.
- Continue cooking the crêpes, greasing the pan as needed with remaining olive oil.
- For the filling, purée blueberries, cream cheese, vanilla extract and honey in a food processor until smooth.
- In a chilled bowl using a hand blender or stand mixer, whisk heavy cream until stiff peaks form.
- Fold blueberry mixture into the whipped cream mixture and refrigerate at least 30 minutes prior to serving. If you are going to use a piping bag to add cream to the crêpes, transfer blueberry cream to the piping bag and then refrigerate.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
I think I just fell madly in love with you. This is spectacular.
These crepes sound heavenly. I love the fact that the chocolate is part of the crepe and not a filling!
Also love your dance/waltz analogy!
I’ve made Julia’s crepe recipe dozens of times, but it never occurred to me to add cocoa powder. Great idea! Learning how to flip crepes is fun – although be prepared for have several land on the floor while you’re mastering your technique. I’ll bet you can imagine how I know this. 😉
Wow, these are gorgeous! And such attention to detail, they would be a showstopping dessert 🙂
Those crepes look fantastic – lovely photo. I enjoyed your story of the dance and I know what you mean. You can’t exactly trot off and attend to something else. It is all-consuming while it is happening.
That’s such a great looking dessert, and you have made some really beautiful pictures here. That looks like something that’d be great at a party! Nice job. 🙂
Laura, these are gorgeous! And you know what I just realized!? I made your kumquat cardamom bars a while back!! I think I tweeted you and told you…I didn’t realize you were in #SS :)) Thank you so much for being a part this week!
Gorgeous and I bet delicious!
Laura,
Fabulous crepes! It has been forever since I’ve eaten or prepared a crepe. I have to tell you, I really love your blueberry cream. They are my favorite berry EVER!
Thanks for the reminder and inspiration.
Omg, CHOCOLATE crepes? And BLUEBERRIES?? It’s veritable health food!! I think this should be breakfast lunch and dinner 😀
Blueberries and cream inside chocolate crepes?! Sounds amazing!
Those look scrumptious!
Those are stunning! I have never tried a chocolate crepe and I need to remedy that SOON…they look glorious!
Wow Laura! These sound soooo good!
These are gorgeous! I’m going to have to change up our regular crepes with these chocolate ones! YUM!
These crêpes look fantastic and I’m so jealous of your blueberry honey! 🙂
Beautiful pics and the crepes and the blueberry cream sound wonderful.
Hi Laura! Another great recipes ! I really like how fits the color of Blueberry Cream! Nice
This is a fantastic recipe Laura! I think chocolate and blueberries are great together, yet don´t see them often. Beautiful pics!
Gorgeous crepes and a fantastic combo with the blueberry cream. This will satisfy any chocolate craving.