Cocoa Crêpes

Serving Size 2 crepes Calories 210 Fat 7 g Saturated Fat 3.5 g Cholesterol 115 mg Sodium 130 mg Carbohydrates 31 g Fiber 2 g Sugar 12 g Protein 9 g

Cocoa Crêpes

Photo by Gayle H.

  • Prep Time


  • Total Time


  • Servings



  • C milk

  • 2

    lg eggs

  • 1

    Tbsp butter, melted

  • ¾

    C all-purpose flour

  • ¼

    C powdered sugar

  • 3-4

    Tbsp natural cocoa powder

  • tsp sea or kosher salt

  • Optional fillings and toppings:

  • fresh berries

  • sautéed apples

  • sliced bananas

  • fruit preserves

  • chocolate hazelnut spread

  • nut butter

  • chocolate sauce

  • sweetened whipped cream cheese

  • whipped cream

  • powdered sugar


Add ingredients to FourSide Jar in order listed and secure lid. Select “Batters”. Allow batter to rest for up to 1 hour in the refrigerator. Heat a skillet or crêpe pan over low-medium heat and lightly coat with oil or cooking spray. For each crêpe, pour approximately ¼ cup batter onto center of pan and swirl pan gently to distribute batter in a thin layer. Cook for 1 minute or until top begins to dry out. Flip and cook an additional 30 seconds until done. Repeat with remaining batter. Stack crêpes on a plate with wax paper between each crêpe to prevent sticking. To prepare in WildSide Jar, double the recipe and then follow instructions above; or to prepare the same amount of crêpe batter in the WildSide Jar, during the "Batters" cycle, press "Pulse" to stop the cycle at 5 seconds remaining. For a dairy-free version, substitute coconut butter for butter and use coconut milk for the milk.


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