Most people assume hot cocoa belongs in a mug. At Crepe and Custard, we put it in the crepe batter itself, and the difference shows in every bite.
The technique came from experimenting with ways to deepen chocolate flavor without adding density. Cocoa powder alone creates richness, but it can turn crepes heavy if you’re not careful. Hot cocoa mix brings something different to the process. The sugar content helps with browning. The milk solids add subtle creaminess. The result is a chocolate crepe that stays light while delivering full flavor.
Cocoa Crepes
We make our chocolate crepes fresh throughout the day at our Lake Junaluska location. The batter sits just long enough to hydrate properly before we ladle it onto the griddle. You can smell the chocolate before the crepes finish cooking. That aroma draws people in from the walkway outside.
The choice of hot cocoa mix matters more than you might expect. We’ve tested various brands and formulations over the years. Some contain too much sugar and produce crepes that brown too quickly. Others lack enough cocoa solids and create weak chocolate flavor. The mix we use now balances both concerns. It provides chocolate intensity without overwhelming the delicate texture that makes crepes work.
Paring Options
Pairing options multiply once you have a solid chocolate crepe base. Fresh strawberries and whipped cream remain popular for good reason. The fruit’s acidity cuts through the chocolate’s richness. Banana and Nutella appeals to people wanting something more indulgent. We also offer a simpler version with just powdered sugar and butter for those who prefer to taste the chocolate crepe itself without competing flavors.
The technique transfers well to home kitchens if you want to try it yourself. Standard crepe batter gets modified by replacing some of the liquid with prepared hot cocoa. Start conservative with the ratio, perhaps one part hot cocoa to three parts milk. You can adjust based on how the first few crepes turn out. Too much liquid makes the batter thin and difficult to work with. Too little leaves you with thick, cake-like results instead of proper crepes.
Temperature control becomes critical when working with chocolate crepes. The sugar content means they brown faster than plain versions. Keep your griddle or pan at medium rather than medium-high. This gives you time to spread the batter thin before it sets. Chocolate crepes also tear more easily than plain ones, so patience matters when flipping.
Stop by Crepe and Custard at Lake Junaluska when you want to taste what happens when hot cocoa moves from the mug to the griddle. We’re open daily, serving crepes made to order while you watch. Sometimes the best innovations come from putting familiar ingredients in unexpected places.
