These chocolate crepes with caramel drizzle are one of my favorite indulgent breakfasts or desserts. The crepes are soft, delicate, and lightly chocolatey, perfectly balanced by the rich, buttery caramel sauce on top. I love serving them for brunch, holidays, or a special weekend treat when I want something that feels a little luxurious without too much effort.
Why You’ll Love This Recipe
I love this recipe because it combines two of my favorite flavors—chocolate and caramel—in a simple yet elegant dish. The crepe batter comes together quickly, and the caramel drizzle adds a restaurant-quality finish that makes the presentation absolutely beautiful. The crepes can be filled with whipped cream, Nutella, or chocolate ganache, making them easy to customize depending on my mood or what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the crepes:
1 cup (120 g) all-purpose flour
2 tablespoons (10 g) unsweetened cocoa powder
2 tablespoons (25 g) granulated sugar
1/4 teaspoon (1.5 g) salt
1 1/2 cups (360 ml) milk
2 large eggs (about 100 g)
2 tablespoons (30 g) melted butter
1 teaspoon (5 ml) vanilla extract
Optional filling:
Whipped cream, chocolate ganache, or Nutella
For the caramel drizzle:
1/2 cup (100 g) granulated sugar
2 tablespoons (28 g) butter
1/4 cup (60 ml) heavy cream
Directions
I start by whisking together the flour, cocoa powder, sugar, and salt in a mixing bowl. In another bowl, I mix the milk, eggs, melted butter, and vanilla extract. Then, I slowly pour the wet ingredients into the dry, whisking until the batter is smooth and free of lumps. I let it rest for about 20 to 30 minutes so the gluten can relax and the bubbles can settle.
Next, I heat a nonstick skillet over medium heat and lightly grease it. I pour about 1/4 cup (60 ml) of batter into the pan, swirling it around so it coats the bottom evenly. When the edges start to lift, I flip the crepe and cook it briefly on the other side. I stack the finished crepes on a plate and keep them warm.
For the caramel drizzle, I melt the sugar in a saucepan over medium heat until it turns a rich amber color. I stir in the butter until it’s fully melted, then slowly add the heavy cream while whisking constantly. I let it simmer for another minute or two until the sauce becomes smooth and glossy.
Finally, I spread my favorite filling on each crepe, roll them up, and arrange them in a pyramid shape. I drizzle the warm caramel sauce over the top right before serving.
Servings And Timing
This recipe makes about 8 to 10 crepes and serves 4 people. It takes roughly 15 minutes to prepare and 20 minutes to cook, making it ready in about 35 minutes total.
Variations
I sometimes replace the cocoa powder with matcha for a green tea version, or add orange zest to the batter for a chocolate–orange twist. If I’m in the mood for something lighter, I fill the crepes with fresh berries and whipped cream instead of Nutella. For a truly decadent dessert, I top them with a scoop of vanilla ice cream before drizzling on the caramel.
Storage/Reheating
I store leftover crepes in an airtight container in the refrigerator for up to 3 days. To reheat them, I place each crepe in a warm skillet for about 15 seconds per side or microwave them for 10–15 seconds. The caramel sauce keeps well in the fridge for up to a week; I just warm it gently before using it again.
FAQs
How do I prevent my crepes from tearing?
I make sure to let the batter rest for at least 20 minutes before cooking. This helps the gluten relax and creates a smoother, more elastic texture that’s less likely to tear.
Can I make the crepe batter ahead of time?
Yes, I often make the batter the night before and store it in the fridge. I just give it a quick whisk before cooking to redistribute the ingredients.
What’s the best pan for making crepes?
I use a nonstick skillet or a crepe pan for even cooking and easy flipping. A lightweight pan also makes swirling the batter much easier.
Can I freeze crepes?
Absolutely. I place a piece of parchment paper between each crepe, stack them, and wrap them tightly before freezing. They reheat beautifully in a skillet or microwave.
How do I know when to flip the crepe?
I flip the crepe when the edges start to lift slightly from the pan and the surface looks mostly dry. It only takes about 1–2 minutes per side.
Conclusion
These chocolate crepes with caramel drizzle are a beautiful way to bring a touch of indulgence to my breakfast table or dessert menu. The balance of soft chocolate crepes and buttery caramel makes every bite irresistible, and the recipe’s simplicity means I can enjoy this treat any time I want something special.
Chocolate Crepes with Caramel Drizzle are a deliciously elegant treat featuring soft cocoa crepes filled with whipped cream, Nutella, or ganache and topped with a rich homemade caramel sauce. Perfect for brunch, dessert, or a special breakfast.
Ingredients
For the crepes:
1 cup (120 g) all-purpose flour
2 tablespoons (10 g) unsweetened cocoa powder
2 tablespoons (25 g) granulated sugar
1/4 teaspoon (1.5 g) salt
1 1/2 cups (360 ml) milk
2 large eggs (about 100 g)
2 tablespoons (30 g) melted butter
1 teaspoon (5 ml) vanilla extract
Optional filling: Whipped cream, chocolate ganache, or Nutella
For the caramel drizzle:
1/2 cup (100 g) granulated sugar
2 tablespoons (28 g) butter
1/4 cup (60 ml) heavy cream
Instructions
In a bowl, whisk together flour, cocoa powder, sugar, and salt. In another bowl, mix milk, eggs, melted butter, and vanilla.
Gradually whisk the wet ingredients into the dry until smooth. Let the batter rest for 20–30 minutes.
Heat a nonstick skillet over medium heat and grease lightly. Pour in 1/4 cup batter, swirl to coat the pan, and cook until edges lift, about 1–2 minutes. Flip and cook another 30 seconds. Repeat with remaining batter.
For the caramel, melt sugar over medium heat until amber. Stir in butter, then slowly whisk in cream. Simmer 1–2 minutes until smooth.
Fill crepes with desired filling, roll up, and drizzle with warm caramel sauce before serving.
Notes
Let batter rest for smoother, tear-resistant crepes.
Caramel can be made ahead and refrigerated—reheat gently before serving.
Fill with berries or top with ice cream for extra decadence.
Store leftover crepes in fridge for up to 3 days or freeze with parchment between layers.
