There are some very good reasons why crepes are one of the national dishes of France. They can be made sweet or savory and can be filled or topped with just about anything and that’s why crepes are a versatile staple in most French households. An incredibly tasty variation is the chocolate crepe. The richness of cocoa adds dimension to a part of the dish that usually plays a supporting role.

Topped with chocolate sauce or berries and whipped cream, this becomes a show-stopping dessert.

To start making this recipe you’ll need to create a simple crepe batter. But, this one also has brown sugar and cocoa for a richer flavor. Like any good crepe or crespelle this batter needs to rest in the refrigerator for about 15-30 minutes before cooking.

This allows the flavors to develop fully and also means that the crepes come out of the frying pan with a wonderful taste and texture. 30 minutes in the fridge is ideal, but 15 will work in a pinch or if you just cannot wait to enjoy this rich treat.

While the batter is resting is a perfect time to cut up some strawberries, whip some cream, or make some chocolate sauce to go with these delightful crepes.

Once the batter has rested then spread about 1/4 cup of it onto a hot, oiled pan. Then very quickly swirl the pan around to spread the batter. This is what gives crepes the thinness and texture that they are famed for.

Because you need to pick the pan up a lot during cooking I like to use one that’s not too heavy or awkward. It’s also really helpful to use a pan that has sloped sides so that you can flip the crepes and remove them from the pan easily.

Since the layer of batter is so thin crepes only need a minute or two before they are cooked to perfection. Top with your choice of offerings and serve these crepes for dessert or even a cheeky, sweet brunch.

These are just as easy to make as regular crepes, but they pack a lot of flavor into each bite and they look spectacular. This is the best kind of dessert: simple, elegant, and oh so tasty.