Kid recipe: Chocolate crepes a la Molly

Plus, handy tip for homemade whipped cream

Fifth-grader Molly O'Connell whisks our taste buds to France with her recipe for chocolate crepes. They're easy to make, don't use a lot of ingredients and she has a handy tip for homemade whipped cream!

SAN ANTONIO – Fifth-grader Molly O’Connell whisks our taste buds to France with her recipe for chocolate crepes. They’re easy to make and don’t use a lot of ingredients.

Watch the video for Molly’s handy tip for homemade whipped cream!

Chocolate crepes a la Molly

Serves 2


• 6 tablespoons all purpose flour

• 3 tablespoons milk

• 3 tablespoons water

• 1/2 tablespoon sugar (use 1 tablespoon to make it a little sweeter)

• 1 tablespoon melted butter

• 1 tablespoon cocoa powder

• 1 egg

• Sliced strawberries

For whipped cream:

• 1/3 cup heavy whipping cream

• 1/2 tablespoon sugar (powdered or granulated)

• 1/2 teaspoon vanilla


Put a non-stick pan on the stove and set the heat to medium low.

Mix flour, water and milk in a medium sized bowl. Add sugar and whisk until incorporated. Add egg, butter and cocoa powder and whisk until smooth.

Spoon two tablespoons of batter into the pan to form a circle. Tilt the pan to spread the batter to form a thin layer. Cook for 20 seconds, flip, then cook for 15 more seconds. Remove crepe from pan and set onto plate.

Molly’s whipped cream tip: In a mason jar, pour heavy whipping cream, sugar and vanilla. Tightly seal and shake until the cream doesn’t make a sound. Et voila! You have your own homemade whipped cream!

Spoon a couple of tablespoons of whipped cream into your crepe, top with sliced strawberries and fold the sides over in thirds. Bon appetit!


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About the Author:

Diana Winters is a San Antonio-area native, Emmy award-winning and GLAAD-nominated journalist and baker who loves the Alamo City. She is the executive producer of SA Live, creator of South Texas PRIDE and co-creator of Texas Eats.