There’s something undeniably special about the delicate elegance of French crêpes—thin, soft, and perfectly golden. But when you fill them with rich, silky chocolate and roll them up like a dessert cigar, they transform into a decadent treat that’s perfect for breakfast, brunch, or an indulgent dessert.
These Handmade Chocolate-Filled Rolled Crêpes are easier to make than you might think. With a few pantry staples and some patience at the stovetop, you’ll be rolling up blissfully delicious crêpes that will impress anyone—family, guests, or even just yourself on a cozy morning.
Why You’ll Love This Recipe
Elegant but easy to make at home- Filled with rich melted chocolate or chocolate ganache
- Perfect for breakfast, brunch, dessert, or a sweet snack
- Customizable with fruits, nuts, or whipped cream
- Can be made ahead and reheated easily
Recommended Kitchen Tools
To make the perfect handmade chocolate crêpes, here’s what you’ll need:
- Non-stick crêpe pan or 10-inch skillet
- Mixing bowl
- Whisk or electric hand mixer
- Measuring cups and spoons
- Rubber spatula
- Small saucepan (for chocolate filling)
- Cooling rack or plate with parchment
- Offset spatula (optional but helpful for flipping)
Ingredients
For the Crêpes:
- 1 cup (125g) all-purpose flour
- 2 large eggs
- 1 ¼ cups (300 ml) milk (whole or 2% preferred)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- Pinch of salt
- Extra butter or oil for greasing the pan
For the Chocolate Filling:
Option 1 – Simple Melted Chocolate
- 1 cup (175g) chocolate chips or chopped chocolate
- ¼ cup heavy cream or milk
Option 2 – Silky Ganache Filling
- 150g semi-sweet chocolate, chopped
- ½ cup (120ml) heavy cream
- 1 tablespoon butter (optional, for shine)
Preparation – Step-by-Step
Step 1: Make the Crêpe Batter
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate bowl, beat the eggs and milk, then add to the dry ingredients.
- Whisk in the melted butter and vanilla extract until the batter is smooth and lump-free. It should be thin and pourable.
- Let the batter rest for 20–30 minutes at room temperature. This allows the flour to hydrate and creates tender crêpes.
Pro Tip: Resting is essential! It makes your crêpes less rubbery and more delicate.
Step 2: Cook the Crêpes
- Heat a non-stick skillet or crêpe pan over medium heat. Lightly grease it with butter or oil.
- Pour about ¼ cup of batter into the pan, swirling it quickly to coat the surface evenly.
- Cook for 1–2 minutes or until the edges lift and the bottom turns golden. Flip and cook for another 30 seconds.
- Transfer to a plate and repeat with the remaining batter. Stack with parchment paper between each crêpe to avoid sticking.
Aim for thin crêpes! You should see light through them if you hold one up.
Step 3: Make the Chocolate Filling
Option 1 – Simple Melted Chocolate
- Heat the chocolate and cream together in a saucepan over low heat, stirring constantly until smooth.
Option 2 – Silky Chocolate Ganache
- In a small saucepan, bring the cream just to a simmer.
- Pour over chopped chocolate in a heatproof bowl. Let sit for 2 minutes.
- Stir until smooth and glossy. Add butter for extra shine and richness.
Step 4: Fill and Roll
- Spread a generous spoonful of chocolate filling across each crêpe.
- Roll tightly from one end to the other.
- Place seam-side down and repeat for all crêpes.
- Drizzle extra chocolate on top, dust with powdered sugar, or serve with berries and whipped cream.
Delicious Variations
- Strawberry Chocolate Crêpes: Add sliced strawberries before rolling.
- Banana Nutella Crêpes: Swap the ganache for Nutella and sliced banana.
- Almond Crunch: Add toasted sliced almonds inside or on top.
- Mocha Crêpes: Add a shot of espresso to the chocolate filling for a caffeine kick.
- Orange Zest: Mix orange zest into the batter or ganache for a citrusy twist.
Make Ahead & Storage Tips
- Refrigerate batter for up to 2 days before cooking. Stir before using.
- Cooked crêpes can be refrigerated for 3–4 days, wrapped in plastic or foil.
- Reheat crêpes in a skillet or microwave, just until warm.
- Freeze crêpes (unfilled) in a stack with parchment between, up to 2 months.
Tips for Success
- Let the batter rest—it makes a difference!
- Use a non-stick pan for the best results.
- Keep the heat medium to avoid burning while still cooking quickly.
- Grease the pan lightly between crêpes.
- Don’t overload the filling—just enough to taste but not enough to ooze out.
Serving Suggestions
Serve your handmade chocolate crêpes with:
- Fresh berries (strawberries, raspberries, blueberries)
- Whipped cream or mascarpone
- A scoop of vanilla or coffee ice cream
- Crushed nuts or cookie crumbs
- A drizzle of caramel or fruit coulis
Pair with a latte or hot espresso for the perfect café-style experience at home.
FAQs
Q: Can I make these gluten-free?
Yes! Use a gluten-free all-purpose flour blend. Let the batter rest longer to hydrate fully.
Q: Can I make the filling dairy-free?
Absolutely. Use dairy-free chocolate and substitute the cream with full-fat coconut milk.
Q: Why are my crêpes rubbery?
They may be overcooked or the batter wasn’t rested. Cook briefly and rest the batter!
Conclusion
Handmade Chocolate-Filled Rolled Crêpes are one of the easiest ways to bring a taste of Paris into your kitchen. Thin, buttery crêpes filled with luscious chocolate—rolled up and ready to wow anyone who tries them. Whether you’re making them for a lazy Sunday brunch or an elegant dessert, these chocolate crêpes are a showstopper with very little effort.
So heat your pan, grab your whisk, and roll up the most decadent treat you’ll ever make on a skillet.
