Chocolate Breakfast Taco (Crepes)

Recipe by Chef Kate
READY IN: 2hrs 30mins
YIELD: 20 crepes


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


  • Mix all dry ingredients together in a mixing bowl.
  • Add all liquid ingredients and stir until batter is smooth & creamy.
  • Let batter rest in the refrigerator until the air is settled, about 2 hours.
  • 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.
  • When done remove from pan & let cook on a rack.
  • Store until ready to serve.
  • May be made 1-2 days in advance.
  • Fill with seasonal fresh fruit, sorbet & garnish with flowers from the garden.