Chocolate Breakfast Taco (Crepes)

READY IN: 2hrs 30mins
Recipe by Chef Kate

A very light taco or crepe good for breakfast or for dessert. Cooking time includes two hours for the batter to 'stand.'

Top Review by ladypit

We loved these! I used my regular flour, which is white wheat but it made it much too thick so I had to add a decent amount of skim milk. I also don't have a crepe pan so mine were not beautiful but they sure were tasty. I served them with Recipe#242479 which I would highly recommend!

Ingredients Nutrition

  • 23 cup flour
  • 13 cup sugar
  • 1 teaspoon unsweetened cocoa powder
  • 1 egg
  • 1 egg white
  • 14 cup vegetable oil
  • 14 cup skim milk

Directions

  1. Mix all dry ingredients together in a mixing bowl.
  2. Add all liquid ingredients and stir until batter is smooth & creamy.
  3. Let batter rest in the refrigerator until the air is settled, about 2 hours.
  4. When ready to prepare crepes, heat crepe pan over medium heat & pour a small amount of the batter into the hot pan. Rotate the pan until the batter is cooked through & then turn to cook the other side.
  5. When done remove from pan & let cook on a rack.
  6. Store until ready to serve.
  7. May be made 1-2 days in advance.
  8. Fill with seasonal fresh fruit, sorbet & garnish with flowers from the garden.

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