Filled with yogurt and fresh fruit, and topped with maple syrup and a sprinkle of cinnamon, these chocolate crepes make extra special breakfast or brunch fare. Or, serve them as dessert wrapped around frozen yogurt or ice cream and drizzled with chocolate sauce or a dusting of grated dark chocolate.


  • 1/2 cup (125 mL) whole barley flour
  • 2 Tbsp (30 mL) unsweetened cocoa powder
  • Pinch salt
  • 1 egg
  • 2 Tbsp (30 mL) liquid honey
  • 2/3 cup (150 mL) milk
  • 1/2 tsp (2 mL) canola oil

In a medium bowl, stir together barley flour, cocoa powder and salt. Whisk in egg and honey until blended. Whisk in milk until mixture is smooth. Let mixture stand for 15 to 20 minutes or refrigerate for an hour to allow flour to absorb liquid. Batter should thicken slightly upon standing, but should flow easily and resemble the consistency of cream. If batter becomes too thick, add a little milk to thin.

In a 6 x 8-inch (15 to 20 cm) non-stick skillet, heat oil over medium heat; brush or wipe inside of pan with paper towel to distribute oil. When skillet is hot, pour about 3 Tbsp (45 mL) crepe batter into the centre of the skillet all at once. Immediately tilt skillet so batter flows evenly over entire bottom surface of skillet. Cook until crepe loses its shiny appearance, 1 1/2 to 2 minutes. Bubbles may appear on crepe. Loosen edge of crepe with a thin spatula. Carefully lift crepe and turn over to cook second side briefly. Repeat with remaining crepe batter, stacking crepes on a plate as they are cooked and covering them to keep warm until all crepes are made. You shouldn’t need to add more oil to the skillet between crepes, but have some handy in case the batter starts to stick to the skillet.

Serve crepes with filling and topping of your choice.

Makes 8 crepes (2 crepes per serving).

Tip: Leftover crepes should be stacked with pieces of parchment or waxed paper between them. Wrap well with plastic wrap and refrigerate up to 3 days or freeze up to 3 months.

Nutritional Information (per serving of 2 crepes, without filling): Calories: 127; Protein: 3 g; Carbohydrate: 22 g; Fibre: 2 g; Sugars: 10 g; Fat: 4.5 g; Saturated Fat: 0.5 g; Trans Fat: 0 g; Cholesterol: 50 mg; Sodium: 71 mg; Potassium: 76 mg