Handmade Chocolate-Filled Rolled Crêpes

Handmade Chocolate-Filled Rolled Crêpes are one of my favorite sweet indulgences—thin, delicate crêpes wrapped around smooth, melty chocolate and served warm or chilled. Whether I make them for a cozy breakfast, an elegant dessert, or a late-night treat, they always hit the spot. The crêpes are light and buttery, and the rich chocolate filling adds just the right amount of decadence.

Why You’ll Love This Recipe

I love this recipe because it feels fancy but is surprisingly easy to pull off. The crêpes are made from scratch with simple ingredients, and the filling is versatile—I can use chocolate spread, ganache, or even chopped chocolate. The best part is rolling them up warm so the chocolate melts inside into the perfect creamy center.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crêpes:

• All-purpose flour
• Eggs
• Milk
• Water
• Butter (melted)
• Salt
• Sugar (optional, for a slightly sweet touch)
• Vanilla extract (optional)

For the filling:

• Chocolate spread (like Nutella)
• OR dark/milk chocolate melted with cream for a quick ganache
• Optional: sliced bananas, strawberries, or crushed hazelnuts

For serving (optional):

• Powdered sugar
• Whipped cream
• Chocolate drizzle or syrup

Directions

1. I start by whisking the eggs, milk, water, and melted butter in a bowl.
2. I sift in the flour, salt, and sugar (if using), then mix until smooth with no lumps. I let the batter rest for at least 20–30 minutes to relax the gluten.
3. I heat a nonstick skillet over medium heat and lightly grease it with butter.
4. I pour a small amount of batter into the pan and swirl it to coat the surface thinly.
5. I cook the crêpe for about 1–2 minutes until the bottom is golden, then flip and cook for another 30 seconds. I repeat with the remaining batter.
6. While still warm, I spread each crêpe with chocolate filling and roll it up tightly.
7. I stack the rolled crêpes and dust them with powdered sugar or drizzle them with chocolate syrup before serving.

Servings and timing

This recipe makes about 8–10 crêpes.
Prep time: 15 minutes
Rest time: 20–30 minutes
Cook time: 20 minutes
Total time: Around 1 hour

Variations

Sometimes I fill them with chocolate and sliced bananas, or strawberries and whipped cream. I’ve also made a grown-up version with dark chocolate and a splash of espresso or orange zest. When I want something extra indulgent, I top them with a scoop of vanilla ice cream and hot fudge.

storage/reheating

I store leftover crêpes stacked with parchment between them, wrapped in plastic or in an airtight container in the fridge for up to 2 days. To reheat, I warm them in a skillet or microwave for a few seconds until the chocolate softens. I don’t recommend freezing once filled, but plain crêpes can be frozen and reheated later.

FAQs

Can I make the crêpe batter ahead of time?

Yes. I make the batter the night before and keep it covered in the fridge. It actually improves as it rests.

What’s the best chocolate to use?

I use chocolate spread for convenience, but when I have time, I melt good-quality chocolate with a bit of cream for a homemade ganache that’s silky and rich.

Do I need a special pan?

No. I use a nonstick skillet or a flat frying pan. A thin pan with low sides works best to spread the batter evenly.

Why let the batter rest?

Resting helps the flour fully hydrate and reduces bubbles, so the crêpes cook up smoother and more tender.

Can I make them gluten-free?

Yes. I use a 1:1 gluten-free flour blend and sometimes add an extra egg for better structure.

Conclusion

Handmade Chocolate-Filled Rolled Crêpes are one of my favorite ways to turn simple ingredients into something luxurious and satisfying. Whether I serve them warm with melting chocolate or cold with fresh fruit, they’re always a hit. Once I started making these at home, they quickly became a staple for weekends, special breakfasts, and sweet celebrations.

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