Chocolate Chip Crepe Recipe

Combine dry ingredients

In a medium mixing bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, and a pinch of salt until evenly combined.

Add eggs and liquid

Make a well in the center of the dry ingredients and crack in 2 large eggs. Begin whisking while gradually pouring in 1 cup whole milk and 1 tablespoon water to form a smooth batter. Whisk until lumps are gone.

Finish batter

Whisk in 2 tablespoons melted unsalted butter and 1 teaspoon vanilla extract until incorporated. The batter should be thin and pourable. If too thick, add up to 1-2 tablespoons additional milk. Let the batter rest 15–30 minutes at room temperature (or refrigerate up to 2 hours) to relax the gluten and reduce bubbles.

Heat pan

Place a 8–10 inch nonstick skillet or crepe pan over medium heat. Add 1 teaspoon unsalted butter and swirl to coat the surface; wipe out excess with a paper towel so the pan is lightly greased.

Cook crepes

Stir the rested batter gently. Pour about 1/4 cup (60 ml) batter into the center of the hot pan, immediately lift and tilt the pan in a circular motion to spread the batter thinly and evenly to the edges. Cook for 30–60 seconds until the edges lift and the underside is lightly golden.

Add chocolate chips

Sprinkle about 1 tablespoon semisweet chocolate chips evenly over the crepe while the top is still slightly wet so the chips melt and adhere. If using fruit (optional), place a few slices on one half of the crepe.

Fold and finish

Using a spatula, gently loosen the crepe edges and flip or fold: either fold the crepe in half and then in half again into a triangle, or flip and cook the other side 10–20 seconds just to finish and melt chips. Remove to a warm plate.

Repeat

Repeat greasing the pan lightly and cooking with remaining batter, stacking finished crepes on the plate. You should get about 8 crepes with this batter. If batter thickens while cooking, thin with 1 tablespoon milk and stir.

Dust folded crepes with 1 teaspoon powdered sugar, drizzle with 2 tablespoons maple syrup or chocolate sauce, and add 2 tablespoons whipped cream if desired. Serve immediately while warm.

Store any leftover crepes wrapped in plastic in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in a microwave covered for 15–20 seconds.