Handmade Chocolate-Filled Rolled Crêpes
Handmade Chocolate‑Filled Rolled Crêpes are thin, delicate French‑style crêpes wrapped around smooth, melty chocolate and served warm or chilled. With buttery crêpes and a rich chocolate center, they’re the perfect sweet indulgence for brunch, dessert, or anytime you want something a little special.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: About 1 hour
- Yield: 8–10 crêpes
- Category: Dessert
- Method: Stovetop / Rolling
- Cuisine: French‑inspired
- Diet: Vegetarian
Ingredients
- For the crêpes: 1 cup all‑purpose flour; 2 large eggs; ½ cup milk; ½ cup water; 2 tbsp melted butter; ¼ tsp salt; 1 tbsp sugar (optional for sweet crêpes); 1 tsp vanilla extract (optional)
- For the filling: ¼ cup chocolate spread (like Nutella) or ¼ cup melted chocolate mixed with 2 tbsp heavy cream to form a quick ganache; Optional: sliced bananas, strawberries, or crushed hazelnuts
- For serving (optional): powdered sugar; whipped cream; chocolate drizzle or syrup
Instructions
- Whisk eggs, milk, water, and melted butter in a bowl until combined.
- Sift in the flour, salt, and sugar (if using). Add vanilla extract if desired and whisk until the batter is smooth and lump‑free. Let the batter rest for 20–30 minutes to allow the flour to hydrate.
- Heat a nonstick skillet over medium heat and lightly grease with a little butter.
- Pour a small amount of batter (about 3–4 tbsp) into the pan and quickly swirl it to coat the surface in a thin layer. Cook about 1–2 minutes until the bottom is lightly golden, then flip and cook 30 seconds more.
- Transfer the crêpe to a plate. Repeat with remaining batter, stacking crêpes separated by parchment if needed.
- While the crêpes are still warm, spread a thin layer of the chocolate filling over each one and optionally add sliced bananas, strawberries, or hazelnuts.
- Roll the crêpes tightly (or fold them) and stack or arrange them on a serving platter.
- Dust with powdered sugar or drizzle with chocolate syrup and add a dollop of whipped cream if desired. Serve warm or chilled.
Notes
- You can prepare the batter the night before and keep it covered in the fridge—the resting improves the texture.
- For the filling, chocolate spread is convenient, but a homemade ganache (melted chocolate + cream) gives a richer center.
- A regular nonstick skillet works fine—tilt and swirl the pan to get a thin, even crêpe layer. :contentReference[oaicite:0]{index=0}
- To keep crêpes soft and pliable, rest the batter and use thin spreads; note that very thick spreads may make rolling harder.
- Store leftover plain crêpes (without filling) in the fridge for up to 2 days, stacked with parchment between them and wrapped tightly. Reheat in a skillet or microwave briefly. :contentReference[oaicite:1]{index=1}
Nutrition
- Serving Size: 1 crêpe
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
