Matt Sinclair's Chocolate Crepes

Matt Sinclair's Chocolate Crepes

Cooking time


  1. Place eggs, water, and milk into a blender, followed by the rest of the crepe batter ingredients. Blitz for approx 30 seconds until smooth. Place blender jug and batter into fridge to rest for at least 15 minutes.
  2. Place all compote ingredients into a small saucepan, lid on. Put the saucepan on your smallest burner, on the lowest heat. Will take approx 15 - 20 minutes, or until syrupy.
  3. Place a large non-stick pan on medium heat, brush pan with butter. When pan is hot pour on approx 1/3 cup of crepe batter and swirl around the circumference of the pan until the batter is set. Back on the heat for approx 1 minute, flip over and cook for a further minute. Repeat process, working on 3 crepes per serve.
  4. Top crepes with compote, whipped cream and grated dark chocolate.

Ingredients Chevron Icon

2 free range eggs
1 cup milk
1/2 cup water
3/4 cup plain flour
1/3 cup brown sugar
1/4 cup cocoa powder
1/4 cup Extra Virgin Olive Oil
Pinch sea salt

1 cup frozen mixed berries
2 tablespoons caster sugar
1 tablespoon lemon juice
Lemon zest

Optional toppings:
Whipped cream
Dark chocolate