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Crepes Au Chocolat

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Inspired from the summer we spent in the south of France, this has become a favorite weekend brunch or special treat in our home...kiddos can't get enough of them!

Total Time


1-1.5 Hr

8-10 crepe depending on size


  • 1 Cup All-Purpose flour
  • 2 Large eggs
  • 1/2 Cup water
  • 3/4 Cup Milk
  • 3 Tbsp. of butter melted
  • Canola spray and butter for pan

    Filling and topping:
  • 1/2 Cup Israeli chocolate spread (dairy & nut-free) or Nutella
  • 2 Bananas- sliced
  • 1-2 Tbsp. Sifted powdered sugar or a drizzle of chocolate syru

Recipe Preparation:

    • In a medium mixing bowl, combine all of your ingredients (except butter or spray for pan)
    • Whisk until a smooth batter has formed.
    • Cover and set in refrigerator for 1 hour. This helps the bubbles to subside.
    • Heat a medium non stick pan( like an omelet pan) over medium heat, and spray lightly.
      Add a small bit of butter to coat pan and add 1/4 Cup batter to pan, then quickly lift from heat and carefully swirl your pan around to get batter to coat entire pan evenly, This should be a thin layer in pan now.
    • Cook for about 30 seconds and flip carefully, and cook for another 15-20 seconds. ( I like to use a rubber spatula to left edge of the crepe and flip with my hand quickly)
    • When they look light and golden, remove from pan and place on a cutting board.
      Make sure they are all flat when stacked to cool, or use immediately for your dish.


        • Your batter can be kept for up to 48 hours in refrigerator.
        • You can make all of the crepes and store in parchment paper stacked flat in a zip-lock for easy reheat.
        • To reheat-spray  a medium shallow non stick pan lightly with canola spray and place your crepe in pan over medium heat for 1-2 minutes, flipping to heat both sides evenly.




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