Handmade Chocolate-Filled Rolled Crêpes (Printable Version)
Thin crêpes embrace warm, velvety chocolate, finished with powdered sugar and berries for irresistible indulgence.
# What You'll Need:
→ Crêpe Batter
01 -
125 g all-purpose flour
02 -
2 large eggs
03 -
360 ml whole milk
04 -
30 g unsalted butter, melted
05 -
12 g granulated sugar
06 -
5 ml vanilla extract
07 -
Pinch of salt
→ Chocolate Filling
08 -
85 g dark chocolate chips
09 -
60 ml heavy cream
10 -
14 g unsalted butter
→ Optional Garnishes
11 -
Powdered sugar, for dusting
12 -
Fresh berries, for serving
# Steps To Follow:
01 -
Combine flour, eggs, milk, melted butter, granulated sugar, vanilla extract, and a pinch of salt in a bowl. Whisk until the mixture is completely smooth. Allow the batter to rest for 30 minutes to eliminate air bubbles and ensure a tender texture.
02 -
Heat a non-stick frying pan over medium heat and lightly coat with butter or neutral oil. Pour approximately 60 ml of batter into the pan, swirling swiftly to spread it into a thin layer. Cook for 1–2 minutes, or until the crepe edges begin to lift; then gently flip and cook for an additional 30 seconds. Stack cooked crêpes on a plate and repeat with remaining batter.
03 -
In a small saucepan, gently heat the heavy cream over medium heat until it just begins to simmer. Remove from the heat, add the dark chocolate chips and butter, and stir continuously until the mixture is glossy and smooth.
04 -
Lay each crêpe flat on a work surface. Spoon a generous portion of chocolate filling along the centre of each crêpe, then roll tightly into a cylinder to enclose the filling.
05 -
Arrange the chocolate-filled crêpes on a serving plate. Lightly dust with powdered sugar and garnish with fresh berries as desired. Serve immediately while warm.
# Notes and Tips:
01 -
Allowing the batter to rest enhances the tenderness and uniformity of the crêpes.