Chocolate Crepe


Filled with dulce de leche and topped with ice cream, this chocolate crêpe is simple yet so yummy.

Chocolate Crepe


  • 2 eggs, room temperature
  • 1 cup cocoa powder
  • 3 1/2 tablespoon butter, room temperature
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/4 cup flour
  • 1 pinch of salt
  • 1 teaspoon oil
  • 1 (13.4 ounces) can dulce de leche
  • Vanilla ice cream
  • Chocolate syrup


  • In a bowl, whisk the eggs and add the cocoa powder.
  • Add the butter, milk and vanilla, mixing well. Add the flour and salt, and stir until you have a smooth batter.
  • Preheat a frying pan over medium heat, brush with oil and pour in enough batter to cover the entire bottom of the pan.
  • When the edges are golden brown, flip it over to brown the other side.
  • With the crepe still warm, top it with the dulce de leche, fold it in half twice and serve with a scoop of ice cream and chocolate syrup.