Chocolate Breakfast Taco (Crepes)

"A very light taco or crepe good for breakfast or for dessert. Cooking time includes two hours for the batter to 'stand.'"
photo by Boomette photo by Boomette
photo by Boomette
photo by Um Safia photo by Um Safia
photo by Um Safia photo by Um Safia
photo by Um Safia photo by Um Safia
Ready In:
2hrs 30mins
20 crepes


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


  • 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.

Questions & Replies

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  1. 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!
  2. Boomette
    Easy to do. Delicious with banana and whipped cream. And next time I'll try with strawberries :P Made for ZWT 3
  3. Um Safia
    Reviewed for ZWT3. The whole family ate these for breakfast this morning and went cray for them. I filled them with fresh strawberries and poured a little homemade strawberry sauce over the top - divine! Easy to make, I didn't leave the batter to settle longer than 2 minutes and the crepes were perfect. Can't wait to have these again!!!
  4. startnover
    OK I followed this exactly, checked and double checked to make sure I did it batter was way more like a dough. It was not porable like the recipe said.....and that was the only negative thing!!! The taste was great and after watering it down with more milk it worked just fine! A great valentines breakfast for my crew..thanks for the recipe!
  5. Kaarin
    Wow! What a special recipe! I made one change-used whole milk-which I think made the batter a little too thick since I only got 15 crepes, but no matter. They were delicious! Served with my maple baked bananas and maple syrup. Thanks!


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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