Caffe Mocha Crepes Recipe
Prep Time:
45 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • 1 cup all-purpose flour, sifted
  • 2 tablespoons cocoa powder
  • 1 tablespoon instant coffee powder
  • 2 teaspoons granulated sugar
  • ½ teaspoon salt
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 2 tablespoons butter, for cooking the crepes
  • 1 ¾ cups heavy whipping cream
  • ¼ cup confectioners' sugar, sifted
  • 1 tablespoon instant coffee powder
  • ¾ cup finely chopped dark chocolate
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
Directions
  1. Make the crepe batter: Add flour, cocoa powder, instant coffee powder, sugar, and salt to a large bowl and whisk to combine.
  2. In a separate medium bowl, whisk the eggs.
  3. Add vanilla extract, milk, and ½ cup cold water to the eggs and whisk well to combine.
  4. Pour the egg mixture into the bowl of dry ingredients, whisking well to create a smooth batter.
  5. Transfer the batter to the fridge for at least 30 minutes.
  6. Meanwhile, make the coffee cream: Add whipping cream, confectioners' sugar, and instant coffee powder to a large bowl.
  7. Whisk for 1-2 minutes, until soft peaks form.
  8. Transfer coffee cream to the fridge until ready to serve.
  9. Make the chocolate sauce: Add dark chocolate pieces to a heatproof bowl.
  10. Place the cream into a small dish and microwave in 15-second intervals, until hot but not boiling.
  11. Pour the hot cream over the chocolate, and add the vanilla extract.
  12. Mix with a fork until the chocolate is completely melted and the sauce is smooth. Set aside.
  13. To cook the crepes, add a little bit of the butter to a crepe pan (or a wide, shallow frying pan) and place over medium-high heat.
  14. Once the butter begins to sizzle, add roughly ¼ cup batter to the pan and quickly roll it around so it coats the surface.
  15. Cook the crepe for 1-2 minutes, then flip with a spatula.
  16. Cook the other side for another 30-60 seconds.
  17. Transfer the crepe to a plate and repeat with the remaining batter.
  18. Cover one half of each crepe with a dollop of coffee cream and a drizzle of chocolate sauce, then fold the crepes over.
  19. Drizzle on more chocolate sauce and serve right away.