Handmade Chocolate-Filled Rolled Crêpes

Short Description

Handmade Chocolate-Filled Rolled Crêpes are a decadent yet elegant dish that blends the delicate texture of classic French crêpes with the rich indulgence of a smooth chocolate filling. Whether served for breakfast, brunch, or dessert, these rolled crêpes are a chocolate lover’s perfect bite — tender, melty, and beautifully satisfying.

Why You’ll Love This Recipe

• Simple ingredients with elegant results

• Perfect for breakfast, dessert, or a special brunch

• Rich, silky chocolate filling complements the light crêpes

• Can be made ahead and assembled just before serving

• Kid-friendly and adult-approved

• Customizable with various toppings or fillings

• Quick cooking time once the batter is ready

• Pairs beautifully with coffee or a glass of wine

• Ideal for special occasions or casual indulgence

• A great way to practice classic crêpe-making skills

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crêpes:

• 1 cup all-purpose flour

• 2 large eggs

• 1 1/2 cups milk

• 2 tbsp melted butter

• 1 tbsp granulated sugar

• 1 tsp vanilla extract

• A pinch of salt

For the chocolate filling:

• 1/2 cup dark chocolate chips

• 1/4 cup heavy cream

• 1 tbsp butter

For serving (optional):

• Powdered sugar for dusting

• Fresh berries

Directions

1. Make the crêpe batter:
In a large bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until smooth. Let the batter rest at room temperature for 30 minutes to relax the gluten and ensure tender crêpes.

2. Cook the crêpes:
Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter into the pan and immediately swirl the pan to spread the batter thinly and evenly. Cook for 1–2 minutes until the edges begin to lift, then flip and cook for another 30 seconds. Remove and stack on a plate. Repeat with remaining batter.

3. Prepare the chocolate filling:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips and butter. Stir until completely smooth and glossy.

4. Assemble the crêpes:
Lay each crêpe flat and spoon a generous amount of the chocolate filling down the center. Roll tightly into a cylinder around the filling.

5. Serve:
Arrange rolled crêpes on a serving platter. Dust with powdered sugar and garnish with fresh berries if desired. Serve warm and enjoy immediately.

Servings and timing

• Servings: 6 crêpes

• Prep Time: 15 minutes

• Cooking Time: 15 minutes

• Total Time: 1 hour (including 30 minutes resting time)

• Estimated Calories: 250 kcal per crêpe

Variations

• Nutella-Filled Crêpes: Substitute the chocolate filling with Nutella for a hazelnut-chocolate twist.

• Banana-Chocolate Crêpes: Add thinly sliced bananas to the chocolate filling before rolling.

• Citrus Crêpes: Add a teaspoon of orange zest to the batter for a citrusy note.

• Peanut Butter Drizzle: Top with a warm peanut butter sauce for extra richness.

• Whipped Cream Filling: Replace chocolate with sweetened whipped cream for a lighter version.

• Savory Swap: Omit sugar and vanilla from the batter and use a savory filling instead.

• White Chocolate Filling: Use white chocolate chips for a different flavor profile.

• Alcohol-Infused: Add a splash of liqueur (like Grand Marnier or Baileys) to the chocolate filling for adults.

Storage/Reheating

• Storage: Store cooled crêpes (without filling) in the refrigerator for up to 3 days, stacked with parchment paper between them.

• Reheating: Gently warm crêpes in a skillet or microwave before filling and serving.

• Freezing: Wrap unfilled crêpes individually in plastic wrap and freeze for up to 2 months. Thaw in the fridge before reheating.

• Chocolate Filling: Store in the refrigerator for up to 1 week; reheat gently before using.

FAQs

Can I make the crêpe batter ahead of time?

Yes, the batter can be made up to 24 hours in advance and stored in the refrigerator.

Do I need a special pan to make crêpes?

No, a non-stick skillet or flat-bottomed frying pan works well.

Can I use milk alternatives in the batter?

Yes, almond milk, oat milk, or soy milk can be used, though results may vary slightly in texture.

How thin should the crêpes be?

Crêpes should be very thin, almost translucent. Swirl the pan to ensure an even, thin layer.

What type of chocolate is best for the filling?

Dark or semi-sweet chocolate chips are ideal, but milk chocolate can be used for a sweeter taste.

Handmade Chocolate-Filled Rolled Crêpes

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Olivia
• Total Time: 30 minutes
• Yield: 6 crêpes
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Short Description

Handmade Chocolate-Filled Rolled Crêpes are a decadent yet elegant dish that blends the delicate texture of classic French crêpes with the rich indulgence of a smooth chocolate filling. Whether served for breakfast, brunch, or dessert, these rolled crêpes are a chocolate lover’s perfect bite — tender, melty, and beautifully satisfying.

Why You’ll Love This Recipe

• Simple ingredients with elegant results

• Perfect for breakfast, dessert, or a special brunch

• Rich, silky chocolate filling complements the light crêpes

• Can be made ahead and assembled just before serving

• Kid-friendly and adult-approved

• Customizable with various toppings or fillings

• Quick cooking time once the batter is ready

• Pairs beautifully with coffee or a glass of wine

• Ideal for special occasions or casual indulgence

• A great way to practice classic crêpe-making skills

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crêpes:

• 1 cup all-purpose flour

• 2 large eggs

• 1 1/2 cups milk

• 2 tbsp melted butter

• 1 tbsp granulated sugar

• 1 tsp vanilla extract

• A pinch of salt

For the chocolate filling:

• 1/2 cup dark chocolate chips

• 1/4 cup heavy cream

• 1 tbsp butter

For serving (optional):

• Powdered sugar for dusting

• Fresh berries

Directions

1. Make the crêpe batter:
In a large bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until smooth. Let the batter rest at room temperature for 30 minutes to relax the gluten and ensure tender crêpes.

2. Cook the crêpes:
Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter into the pan and immediately swirl the pan to spread the batter thinly and evenly. Cook for 1–2 minutes until the edges begin to lift, then flip and cook for another 30 seconds. Remove and stack on a plate. Repeat with remaining batter.

3. Prepare the chocolate filling:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips and butter. Stir until completely smooth and glossy.

4. Assemble the crêpes:
Lay each crêpe flat and spoon a generous amount of the chocolate filling down the center. Roll tightly into a cylinder around the filling.

5. Serve:
Arrange rolled crêpes on a serving platter. Dust with powdered sugar and garnish with fresh berries if desired. Serve warm and enjoy immediately.

Servings and timing

• Servings: 6 crêpes

• Prep Time: 15 minutes

• Cooking Time: 15 minutes

• Total Time: 1 hour (including 30 minutes resting time)

• Estimated Calories: 250 kcal per crêpe

Variations

• Nutella-Filled Crêpes: Substitute the chocolate filling with Nutella for a hazelnut-chocolate twist.

• Banana-Chocolate Crêpes: Add thinly sliced bananas to the chocolate filling before rolling.

• Citrus Crêpes: Add a teaspoon of orange zest to the batter for a citrusy note.

• Peanut Butter Drizzle: Top with a warm peanut butter sauce for extra richness.

• Whipped Cream Filling: Replace chocolate with sweetened whipped cream for a lighter version.

• Savory Swap: Omit sugar and vanilla from the batter and use a savory filling instead.

• White Chocolate Filling: Use white chocolate chips for a different flavor profile.

• Alcohol-Infused: Add a splash of liqueur (like Grand Marnier or Baileys) to the chocolate filling for adults.

Storage/Reheating

• Storage: Store cooled crêpes (without filling) in the refrigerator for up to 3 days, stacked with parchment paper between them.

• Reheating: Gently warm crêpes in a skillet or microwave before filling and serving.

• Freezing: Wrap unfilled crêpes individually in plastic wrap and freeze for up to 2 months. Thaw in the fridge before reheating.

• Chocolate Filling: Store in the refrigerator for up to 1 week; reheat gently before using.

FAQs

Can I make the crêpe batter ahead of time?

Yes, the batter can be made up to 24 hours in advance and stored in the refrigerator.

Do I need a special pan to make crêpes?

No, a non-stick skillet or flat-bottomed frying pan works well.

Can I use milk alternatives in the batter?

Yes, almond milk, oat milk, or soy milk can be used, though results may vary slightly in texture.

How thin should the crêpes be?

Crêpes should be very thin, almost translucent. Swirl the pan to ensure an even, thin layer.

What type of chocolate is best for the filling?

Dark or semi-sweet chocolate chips are ideal, but milk chocolate can be used for a sweeter taste.

---

Ingredients

These Handmade Chocolate-Filled Rolled Crêpes are a luxurious twist on the classic French treat—thin, delicate crêpes rolled around a rich, silky chocolate filling. Perfect for breakfast, brunch, or dessert, this chocolate crêpe recipe is sure to impress any chocolate lover.

Cook Mode Prevent your screen from going dark

---

Instructions

For the crêpes:

• 1 cup all-purpose flour

• 2 large eggs

• 1 1/2 cups milk

• 2 tbsp melted butter

• 1 tbsp granulated sugar

• 1 tsp vanilla extract

• A pinch of salt

For the chocolate filling:

• 1/2 cup dark chocolate chips

• 1/4 cup heavy cream

• 1 tbsp butter

For serving (optional):

• Powdered sugar

• Fresh berries

Instructions:

1. Make the crêpe batter:

   • In a mixing bowl, whisk together flour, eggs, milk, melted butter, sugar, vanilla, and salt until smooth.

   • Let the batter rest for 30 minutes.

2. Cook the crêpes:

   • Heat a non-stick skillet over medium heat and lightly grease.

   • Pour 1/4 cup batter, swirl to coat, cook for 1–2 minutes, flip, then cook 30 seconds more.

   • Repeat with remaining batter.

3. Prepare the chocolate filling:

   • Heat cream in a small saucepan until it simmers.

   • Remove from heat, add chocolate and butter, stir until smooth.

4. Assemble the crêpes:

   • Spoon chocolate filling into each crêpe, roll tightly.

5. Serve:

   • Dust with powdered sugar and garnish with fresh berries. Serve immediately.

Notes

• Batter can be made ahead and refrigerated overnight.

• Use milk or white chocolate for variety.

• Great with whipped cream or a scoop of vanilla ice cream.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Pan-Cooked
• Cuisine: French