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Cocoa crêpes sprinkled with icing sugar, served on a plate
Soft and tasty cocoa crêpes for dessert or breakfast

Cocoa crêpes

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
The thin, elastic dough of Hungarian pancakes (palacsinta) differs greatly from thick American pancakes. The secret to a good pancake is proper resting and a hot pan. During resting, flour particles absorb moisture and gluten strands relax, so the pancake doesn't tear during frying but becomes silky and rollable. Cocoa adds a bitter depth to the batter which harmonises beautifully with sweet fillings.
🕒 Prep Time 10 mins
🍳 Cook Time 30 mins
⌛ Total Time 55 mins
🍽️ Servings 12 servings
🔥 Calories 180 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Crêpe pan or frying pan
  • Hand whisk
  • Ladle

Allergen Information

⚠️ Gluten
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Mix the flour, cocoa powder, salt, and sugar in a bowl. Make a well in the centre.

Tip: It's worth sifting the cocoa to avoid bitter lumps.
2 ✓

Crack the eggs into the well, add about 100ml milk, and start whisking from the centre outwards, gradually incorporating the rest of the milk.

Tip: If you start from the centre and slowly incorporate the flour, the batter will be lump-free (hydrodynamic mixing).
3 ✓

Thin the batter with the water/soda, finally stir in a spoonful of oil. Let stand on the counter for at least 15 minutes.

Tip: The oil in the batter helps prevent sticking, and resting is mandatory for flour hydration.
4 ✓

Heat up the pan, brush thinly with oil. Pour in a ladleful of batter and spread thinly with a circular motion.

Tip: The first pancake is the 'test', absorbing the pan's heat and excess oil.
5 ✓

Fry until the top becomes matte and the edges pull away from the pan, then flip and fry the other side for half a minute.

Tip: A matte surface indicates the batter is cooked through, steam has escaped, so it is safe to turn.

Recipe FAQ

Why is the pancake sticking?
Either the pan wasn't hot enough, or there is too much sugar in the batter, which caramelises and sticks.
Why does it tear when turning?
You didn't rest the batter long enough, or you tried to turn it too early.

Ingredients

  • 200 g Plain flour
  • 300 ml Milk
  • 200 ml Soda water or sparkling water
  • 2 pc Eggs
  • 2 tbsp Unsweetened cocoa powder
  • 50 g Granulated sugar
  • 1 pinch Salt
  • 3 tbsp Sunflower oil (for batter and frying)