Cocoa Crepes with Sacher Flavor
Indulge in these scrumptious cocoa crepes that are as simple as they are delightful—no eggs or milk required! Whip up a batch using rich cocoa powder and a touch of vanilla for a sweet twist that’ll transport your taste buds straight to dessert heaven. Perfect for breakfast or a decadent snack, these crepes are a must-try for anyone craving a chocolatey treat!
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
📝 Ingredients
Pantry Items
Amounts also listed in instructions below
- cocoa (to taste)
- flour (to taste)
- water (to taste)
👨🍳 Instructions
- 1
Mix flour, cocoa, and water together until smooth.
- 2
Heat a non-stick skillet and pour in the batter to form crepes.
- 3
Cook until the edges lift and the bottom is lightly browned, then flip and cook the other side.
- 4
Fill the crepes with your choice of fillings, inspired by Sacher cake, such as yogurt, cocoa cream, and apricot jam.
💡 Pro Tips
- ✓Rest your crepe batter for 30-60 minutes after mixing to allow flour proteins to fully hydrate and cocoa particles to bloom, preventing lumpy texture and bitter spots.timing30-60 minutes
- ✓Heat your non-stick pan to exactly 375°F (medium heat) - too hot and the cocoa will burn before the crepe sets, too cool and you won't get proper Maillard browning.technique375°F
- ✓Use Dutch-process cocoa powder instead of natural cocoa for deeper chocolate flavor and better color retention, as the alkalization process prevents the brown pigments from breaking down during cooking.ingredient
- ✓Pour batter into the center of the pan and immediately swirl in a circular motion within 3-4 seconds before the bottom sets, ensuring even 2mm thickness throughout the crepe.technique3-4 seconds, 2mm thickness
- ✓Warm your apricot jam to 140°F before spreading to match the viscosity of traditional Sacher torte glaze and prevent the crepe from tearing during assembly.technique140°F
Share this recipe
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
Share this recipe
Cocoa Crepes with Sacher Flavor
Indulge in these scrumptious cocoa crepes that are as simple as they are delightful—no eggs or milk required! Whip up a batch using rich cocoa powder and a touch of vanilla for a sweet twist that’ll transport your taste buds straight to dessert heaven. Perfect for breakfast or a decadent snack, these crepes are a must-try for anyone craving a chocolatey treat!
📝 Ingredients
Pantry Items
Amounts also listed in instructions below
- cocoa (to taste)
- flour (to taste)
- water (to taste)
👨🍳 Instructions
- 1
Mix flour, cocoa, and water together until smooth.
- 2
Heat a non-stick skillet and pour in the batter to form crepes.
- 3
Cook until the edges lift and the bottom is lightly browned, then flip and cook the other side.
- 4
Fill the crepes with your choice of fillings, inspired by Sacher cake, such as yogurt, cocoa cream, and apricot jam.
💡 Pro Tips
- ✓Rest your crepe batter for 30-60 minutes after mixing to allow flour proteins to fully hydrate and cocoa particles to bloom, preventing lumpy texture and bitter spots.timing30-60 minutes
- ✓Heat your non-stick pan to exactly 375°F (medium heat) - too hot and the cocoa will burn before the crepe sets, too cool and you won't get proper Maillard browning.technique375°F
- ✓Use Dutch-process cocoa powder instead of natural cocoa for deeper chocolate flavor and better color retention, as the alkalization process prevents the brown pigments from breaking down during cooking.ingredient
- ✓Pour batter into the center of the pan and immediately swirl in a circular motion within 3-4 seconds before the bottom sets, ensuring even 2mm thickness throughout the crepe.technique3-4 seconds, 2mm thickness
- ✓Warm your apricot jam to 140°F before spreading to match the viscosity of traditional Sacher torte glaze and prevent the crepe from tearing during assembly.technique140°F