Description
Thin and delicate zebra crepes made with vanilla batter and chocolate stripes, creating a beautiful patterned breakfast or dessert that looks impressive but is easy to prepare.
Ingredients
Scale
- 1 cup all purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons granulated sugar
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon salt
Instructions
- In a mixing bowl, whisk together flour, eggs, milk, sugar, melted butter, vanilla extract, and salt until smooth and lump free.
- Pour about 1/4 cup of the batter into a separate small bowl and whisk in the cocoa powder until fully combined to create the chocolate batter.
- Heat a nonstick skillet over medium heat and lightly grease it.
- Transfer the chocolate batter into a squeeze bottle or piping bag and pipe thin parallel lines directly onto the hot skillet.
- Immediately pour a small amount of vanilla batter over the stripes, swirling the pan gently to spread evenly.
- Cook for 1 to 2 minutes until the edges lift easily, then flip and cook for another 30 seconds.
- Transfer to a plate and repeat with remaining batter.
- Fold or roll the crepes and serve warm.
Notes
- Let the batter rest for 15 minutes before cooking for smoother texture.
- Keep heat at medium to prevent burning the chocolate stripes.
- Use a squeeze bottle for more precise stripe patterns.
- Cooked crepes can be stored in the refrigerator for up to two days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French Inspired
Nutrition
- Serving Size: 2 crepes
- Calories: 260
- Sugar: 9g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg
Keywords: zebra crepes, striped crepes, chocolate vanilla crepes, creative breakfast crepes