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Chocolate Crepes

Chocolate Crepes

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degree-icon Easy
time-icon 15 min
time-icon 40 min
time-icon N/A
time-icon 20 crepes
time-icon 1-2 crepes
degree-icon Easy
time-icon 15 min
oven-icon 40 min
snow-icon N/A
plate-icon 20 crepes
dish-icon 1-2 crepes

Recipe Box

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Ingredients

Batter
  • ¼ cup melted MagicalButter, plus extra for cooking
  • 3 eggs
  • 1¼ cups buttermilk
  • 1 cup flour
  • ¼ cup extra fine sugar
  • ¼ cup cocoa powder
  • 1 tablespoon vanilla extract
  • ¼ teaspoon pink Himalayan salt

How To

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Batter
  • Place all the ingredients inside your MagicalButter machine, and secure the lid.
  • Press the Blend/Clean button. After the cycle, repeat it twice more.
  • Pour your crêpe batter into a storage container, and refrigerate it for 1 hour.
  • Into the center of a heated, lightly buttered, 8-inch nonstick sauté pan over medium heat, pour 2 tablespoons of batter. Lift, turn, and tilt the pan to evenly coat the bottom.
  • Cook the crêpe until the top looks dry; flip it; and fry for an additional 15-20 seconds.
  • Remove the crêpe from the pan, and place it on a cooling rack.
  • Repeat Steps 4–7 with the rest of the batter, lightly buttering the pan as needed.
  • Stack your cool Chocolate Crêpes with parchment paper separating each from the next until you’re ready to serve and enjoy.
  • Fill your infused chocolate crepes with your favorite filling and enjoy!