Chocolate pancakes to reheat

Start your day off right with our chocolate crepes, a balanced blend of flour, sugar, milk and eggs, enhanced by the richness of cocoa. Easy to prepare and perfect for a pampering morning or a special brunch, these fluffy and tasty crepes promise to satisfy any chocolate craving. Serve them with your favourite fruits or other toppings for an unforgettable breakfast!

2 comments

10 min
10 8-inch pancakes
4 min
Freeze for three months.

  • Ingredients

    • 500 ml (2 cups) all-purpose flour
    • 60 ml (¼ cup) cocoa powder
    • 60 ml (¼ cup) sugar
    • 310 ml (1¼ cups) milk
    • 5 eggs
    • 2.5 ml (½ tsp) baking powder
    • A pinch of salt
    • 60 ml (¼ cup) butter

  • Preparation

    1. In a large bowl, combine all ingredients except butter. Whisk until mixture is smooth and well combined.
    2. Melt a little butter in a skillet over medium-high heat, then cook the crepes, one at a time, for 2 minutes on each side or until golden brown.
    3. Place the pancakes in an airtight container, layering them with parchment paper to prevent them from sticking together.
    4. When ready to serve, defrost the crepes at room temperature for 30 minutes or by placing them directly in a pan on the campfire or BBQ.
    5. Serve with fruit or other toppings of your choice.

For the adventurers

Notes and tips

Spread 30 ml (2 tbsp) of peanut butter on a cold crepe, add a banana to the bottom of the crepe and roll up. Cut like a sushi roll and enjoy.

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2 comments

Mylène Gaudet

Bonjour!
Je crois qu’il y a un ingrédient de trop dans la recette ;)

Stéphanie

Êtes-vous sur dans la liste des ingrédients, je vois des pains hot-dog…. ?

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