Posts Tagged ‘Candlemas’

French Cocoa Crêpes

Thursday, August 2nd, 2012
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

In France, crêpes are traditionally served on Candlemas (La Chandeleur), February 2. This day was originally Virgin Mary’s Blessing Day, but became known in France as “Le Jour des Crêpes” (literally translated “The Day of the Crêpes”). The belief was that if you could catch the crêpe with a frying pan after tossing it in the air with your right hand and holding a gold coin in your left hand, you would become rich that year.

Don’t tell anyone that these great-tasting French-style crêpes are so easy to make. In fact, it is the perfect chocolate crêpe recipe! The taste and consistency are right on if only complimented by brushing with chocolate or filling and rolling them up with fresh fruit, jam and whipped cream. Close your eyes and you’ll think you’re in Paris.

Prep Time: 5 minutes
Resting Time: 20 minutes
Cook Time: 30 minutes
Ready In: 35 minutes

Yield: 12 servings

3/4 cup all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
2 teaspoon granulated sugar
1/4 teaspoon salt
3 eggs
2 cups milk
1 teaspoon pure vanilla extract
1 teaspoon cold strong coffee
2 tablespoons butter, melted


  1. Sift together the flour, cocoa powder, sugar and salt; set aside.
  2. In a large bowl, beat the eggs and milk together with an electric mixer. Beat in the flour mixture until smooth; add in the coffee and stir in the melted butter.
  3. Let the batter sit for no less than 20 minutes.
  4. Heat a lightly oiled 6-inch frying pan over medium high heat.
  5. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crêpe. Tip and rotate pan to spread batter as thinly as possible. Pur out any excess.
  6. Brown on both sides and serve hot.

ChefSecret: Allowing the batter to rest for 20 minutes allows the flour and cocoa powder to rehydrate completely. When you make crêpes, tilt the hot, slightly buttered pan and pour the batter in from the edges to the center. Do not start in the center or else you will end up with a glob of batter set in the middle. Place the crêpes under a warm, slightly damp towel to keep them warm and moist until ready to fill and serve.

Serving Suggestion: Fill with fresh 2 tablespoons of macerated fruit and 1 tablespoon of whip cream and roll into a luscious dessert.

Use as a savory wrap as well. Just fill with chicken mole and you have an elegant entrée that’s sure to impress you foodie friends.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor