Zebra Crepes: The Unique Recipe to Try!

If your breakfast is feeling a little too beige lately, it’s time to introduce some stripes into your life, and no, we’re not talking about a new wardrobe. We’re talking about Zebra Crepes, the stylish, swirly snacks that are extremely delicious. This isn't your average pancake-next-door. It’s a black-and-white beauty that flips the script (and the batter) with a genius two-tone swirl that’s bound to charm snackers of all ages.

It is made with a simple crepe batter divided into a cocoa and vanilla duo, cooked into spirals, filled with hazelnut cream, and finished with a whisper of powdered sugar. This dish is equal parts art project and edible joy.

The Story Behind Zebra Crepes

Let’s be honest, if regular crepes are the classic novel of the brunch world, then zebra crepes are the graphic novel. They are bold, stylish, and ready to shake things up. While traditional crepes have been gliding across breakfast plates since medieval France, zebra crepes are a recent development.

Though there's no singular country staking claim to the origin of zebra crepes, their rise to fame is rooted in the internet's obsession with “eye candy that tastes like dessert.” Food bloggers, content creators, and brunch-enthusiasts have all taken turns putting their spin on these striped showpieces. What makes them special isn’t just the look, it’s the element of surprise. Kids are mesmerized and adults raise an eyebrow (in a good way).

Pro Tips for The Best Zebra Crepes

• A hot pan is key to that golden, lacy edge. Give it a solid 3–5 minutes before pouring anything in.
• Thin batter equals happy crepes. If your batter’s thicker than your shampoo, add a splash of water or milk to loosen it up.
• You want a confident spiral, not a hesitant doodle. Move quick but steady.
• Use room temp hazelnut cream because cold cream will tear your crepes.

Do I Need a Special Pan for These?

Not at all! A good nonstick skillet is all you need. Bonus points if it has a flat bottom and shallow sides, which make flipping and swirling easier than trying to thread a needle blindfolded.

Can I Freeze Zebra Crepes?

Yes, but skip the filling first. Cook and cool the crepes, stack them with parchment in between, and freeze in an airtight container. When you're ready, just defrost and fill. Frozen filled crepes can become soggy, so avoid that drama.

How Can I Make Them More Kid-Friendly?

Get the kids involved! Let them draw their own spirals, pick their favorite fillings, and do the final sprinkle of powdered sugar. Warning, things may get messy, but that's half the fun.

Why Is My Crepe Tearing?

Too thick batter, too cold a pan, or flipping too soon are the usual suspects. Keep it thin, hot, and confident, and your crepes will cooperate beautifully.

How to Make Zebra Crepes

Step 1

Step 1

In a large mixing bowl, combine the eggs, milk, water, olive oil, both flours, sugar, vanilla extract, and salt. Whisk until the batter is smooth and lump-free.

In a large mixing bowl, combine the eggs, milk, water, olive oil, both flours, sugar, vanilla extract, and salt. Whisk until the batter is smooth and lump-free.

Step 2

Step 2

Pour about 1/4 of the batter into a separate bowl and stir in the cocoa powder until fully incorporated. Congratulations, you now have Team Vanilla and Team Cocoa. Place a non-stick pan over medium heat and let it warm up.

Pour about 1/4 of the batter into a separate bowl and stir in the cocoa powder until fully incorporated. Congratulations, you now have Team Vanilla and Team Cocoa. Place a non-stick pan over medium heat and let it warm up.

Using a piping bag or spoon, make a spiral in the pan with the cocoa batter. Let it set for a few seconds. Then, pour in the plain batter, tilting the pan to spread it into a full circle. Cook until the edges lift and the underside is golden, then flip carefully.

Keep going until all your batter is used, stacking the finished crepes on a plate as you go.

Step 3

Step 3

Using a piping bag or spoon, make a spiral in the pan with the cocoa batter. Let it set for a few seconds. Then, pour in the plain batter, tilting the pan to spread it into a full circle. Cook until the edges lift and the underside is golden, then flip carefully.

Once slightly cooled, spread each crepe with hazelnut cream and fold.

Step 4

Step 4

Keep going until all your batter is used, stacking the finished crepes on a plate as you go.

Dust with powdered sugar just before serving. You can even snap a pic, these crepes are not camera shy.