Chocolate Breakfast Taco Crepes Recipe

Indulge in the delightful surprise of Chocolate Breakfast Taco Crepes! These light and delicate crepes, perfect for breakfast or a decadent dessert, offer a unique twist on a classic. The rich chocolate batter, infused with a touch of magic, creates crepes that are both satisfying and surprisingly versatile. Top with fresh seasonal fruits, a scoop of refreshing sorbet, and a sprinkle of edible flowers for an unforgettable culinary experience. (Prep time includes a 2-hour rest for the batter.)

Prep Time 150 mins
Cook Time 150 mins
Calories 58.1 kcal
Protein 2g
Rating Be the first
Chocolate Breakfast Taco Crepes 38

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Chocolate Breakfast Taco Crepes

  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 2 large eggs
  • Egg White, not separately measured in recipe
  • vegetable oil, for greasing pan as needed
  • 1 cup milk (any kind, including skim)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted unsalted butter

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How to Make Chocolate Breakfast Taco Crepes

  1. In a large mixing bowl, whisk together 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.
  2. In a separate bowl, whisk together 2 large eggs, 1 cup milk, 1 teaspoon vanilla extract, and 2 tablespoons melted unsalted butter.
  3. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.
  4. Cover the batter and refrigerate for at least 2 hours to allow the flavors to meld and the bubbles to settle.
  5. Heat a lightly oiled crepe pan or non-stick skillet over medium heat. Pour ¼ cup of batter onto the hot surface for each crepe.
  6. Cook for 1-2 minutes per side, or until golden brown and cooked through. Use a spatula to carefully flip the crepe.
  7. Transfer cooked crepes to a wire rack to cool.
  8. Once cooled, stack the crepes and cover with plastic wrap to store them at room temperature. These can be made 1-2 days in advance.
  9. To serve, fill each crepe with your favorite seasonal fresh fruits (berries, bananas, etc.), a scoop of sorbet, and garnish with edible flowers from your garden (optional).

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

13g

Fat

2g

Carbs

2g

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Frequently Asked Questions

How long does it take to make Chocolate Breakfast Taco Crepes?

Chocolate Breakfast Taco Crepes takes about 300 minutes from start to finish — roughly 150 minutes to prepare and 150 minutes to cook.

How many calories are in Chocolate Breakfast Taco Crepes?

Chocolate Breakfast Taco Crepes has approximately 58.1 calories per serving, with about 2 g protein, 2 g carbohydrates and 4 g fat.

What ingredients do I need for Chocolate Breakfast Taco Crepes?

The key ingredients for Chocolate Breakfast Taco Crepes are Flour, Sugar, Unsweetened Cocoa Powder, Egg, Egg White, Vegetable Oil. See the full list with measurements above.

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