Turkuaz Kitchen Crepes recipe features two types of crepes: vanilla and chocolate. Both are made with eggs, milk, granulated sugar, flour, and salt. The vanilla crepes include a touch of vanilla extract, while the chocolate crepes are enhanced with dark cacao powder and warm water. This easy Crepes recipe creates a delicious breakfast that takes about 1 hour to prepare and can serve up to 6 people.
Turkuaz Kitchen Chocolate and Vanilla Crepes Ingredients
For The Basic vanilla Crepes:
- 3 eggs
- 2 1/2 cups milk
- 2 tbsp granulated sugar
- 2 cups flour
- Pinch of salt
- 1 tsp vanilla extract
For The Chocolate Crepes:
- 2 tbsp dark cacao powder
- 3 tbsp warm water
For The Topping:
- Whipped cream
- Chocolate hazelnut cream
- Homemade strawberry jam
- Fresh berries
- Cacao powder
- Powdered sugar
How To Make Turkuaz Kitchen Chocolate and Vanilla Crepes
- Make the Vanilla Crepes Batter: In a medium bowl, whisk together the eggs, sugar, and milk. In a large bowl, combine the flour, sugar, and a pinch of salt. Gradually pour half of the milk mixture into the flour mixture, whisking until smooth. Add the remaining milk mixture and vanilla extract. Whisk until well combined.
- Prepare the Chocolate Crepes Batter: In a medium cup, mix the hot water with the cocoa powder until smooth; let it cool. Take half of the vanilla crepe batter and gently fold in the cooled cocoa mixture.
- Cook the Crepes: Heat a non-stick or crepes pan over medium heat. Lightly brush with butter. Pour about 1/4 cup of batter into the pan, swirling to spread evenly. Cook each side for 40-60 seconds. Transfer to a plate and repeat with the remaining batter, alternating between vanilla and chocolate batters.
- Serve Vanilla Crepes: Serve the vanilla crepes with whipped cream and homemade strawberry jam—dust with powdered sugar.
- Assemble Chocolate Roll Crepes: Lay 3 chocolate crepes flat. Spread chocolate hazelnut cream and then whipped cream on each, leaving a small border. Add fresh berries. Fold the sides towards the center and roll up. Refrigerate for 30-60 minutes. Dust with cacao powder before serving.
Recipe Tips
- Mix Batter Smoothly: When mixing the batter for both vanilla and chocolate crepes, make sure there are no lumps. This ensures your crepes will be smooth and evenly cooked.
- Consistent Heat: Keep your pan at a consistent medium heat. If the pan is too hot, the crepes will burn; if it’s too cool, they won’t cook properly.
- Correct Batter Thickness: The batter should be thin like heavy cream. If it’s too thick, add a little more milk; if too runny, add a bit more flour.
- Rest the Batter: Let the crepe batter rest for at least 30 minutes before cooking. This helps the flour absorb the liquid and gives a tender crepe.
- Gentle Folding for Chocolate: When adding the cocoa mixture to make chocolate crepes, fold it in gently to keep the air in the batter, making the crepes lighter.
What To Serve With This Chocolate Vanilla Crepes
This Chocolate and Vanilla Crepes pair well with coffee, tea, or a glass of milk. They also can be served alongside a scoop of vanilla ice cream, a drizzle of maple syrup, or a sprinkle of toasted nuts for a delicious breakfast or dessert.
How To Store Leftovers
- Refrigerate: First, let the leftover Chocolate and Vanilla Crepes cool until they reach room temperature. Store them in an airtight container with wax paper between each crepe to prevent them from sticking together. They can be refrigerated for up to 3 days.
- Freeze: Place the crepes flat on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag, placing wax paper between each crepe. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
How To Reheat Leftovers
- In The Oven: Preheat your oven to 275°F (135°C). Place the crepes on a baking sheet and cover lightly with foil. Heat for 5-10 minutes, or until warmed through.
- In The Microwave: Place a single crepe on a microwave-safe plate and cover with a damp paper towel. Heat on high for 20-30 seconds, or until warm.
- On Stove: Heat a non-stick skillet over medium heat. Place the crepe in the pan for about 30 seconds per side or until warm.
Chocolate and Vanilla Crepes Nutrition Facts
Serving Size: 1 crepe
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 95mg
- Sodium: 210mg
- Potassium: 130mg
- Total Carbohydrate: 34g
- Dietary Fiber: 2g
- Sugars: 8g
- Protein: 8g
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen Turkish Eggs
- Turkuaz Kitchen Chocolate Brioche Bread
- Turkuaz Kitchen Pistachio Baklava
- Turkuaz Kitchen Lemon Curd Tart
Turkuaz Kitchen Chocolate and Vanilla Crepes
Description
Turkuaz Kitchen Crepes recipe features two types of crepes: vanilla and chocolate. Both are made with eggs, milk, granulated sugar, flour, and salt. The vanilla crepes include a touch of vanilla extract, while the chocolate crepes are enhanced with dark cacao powder and warm water. This easy Crepes recipe creates a delicious breakfast that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
For The Basic vanilla Crepes:
For The Chocolate Crepes:
For The Topping:
Instructions
- Make the Vanilla Crepes Batter: In a medium bowl, whisk together the eggs, sugar, and milk. In a large bowl, combine the flour, sugar, and a pinch of salt. Gradually pour half of the milk mixture into the flour mixture, whisking until smooth. Add the remaining milk mixture and vanilla extract. Whisk until well combined.
- Prepare the Chocolate Crepes Batter: In a medium cup, mix the hot water with the cocoa powder until smooth; let it cool. Take half of the vanilla crepe batter and gently fold in the cooled cocoa mixture.
- Cook the Crepes: Heat a non-stick or crepes pan over medium heat. Lightly brush with butter. Pour about 1/4 cup of batter into the pan, swirling to spread evenly. Cook each side for 40-60 seconds. Transfer to a plate and repeat with the remaining batter, alternating between vanilla and chocolate batters.
- Serve Vanilla Crepes: Serve the vanilla crepes with whipped cream and homemade strawberry jam—dust with powdered sugar.
- Assemble Chocolate Roll Crepes: Lay 3 chocolate crepes flat. Spread chocolate hazelnut cream and then whipped cream on each, leaving a small border. Add fresh berries. Fold the sides towards the center and roll up. Refrigerate for 30-60 minutes. Dust with cacao powder before serving.
Video
Notes
- Mix Batter Smoothly: When mixing the batter for both vanilla and chocolate crepes, make sure there are no lumps. This ensures your crepes will be smooth and evenly cooked.
- Consistent Heat: Keep your pan at a consistent medium heat. If the pan is too hot, the crepes will burn; if it’s too cool, they won’t cook properly.
- Correct Batter Thickness: The batter should be thin like heavy cream. If it’s too thick, add a little more milk; if too runny, add a bit more flour.
- Rest the Batter: Let the crepe batter rest for at least 30 minutes before cooking. This helps the flour absorb the liquid and gives a tender crepe.
- Gentle Folding for Chocolate: When adding the cocoa mixture to make chocolate crepes, fold it in gently to keep the air in the batter, making the crepes lighter.
Turkuaz Kitchen Chocolate and Vanilla Crepes