Description
Chocolate Filled Rolled Crepes are thin, delicate pancakes wrapped around a smooth and rich chocolate filling. The soft crepes pair beautifully with the creamy chocolate center, creating an elegant yet simple dessert perfect for breakfast, brunch, or a sweet treat.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract (for filling)
- Powdered sugar (optional topping)
- Fresh berries (optional topping)
- Whipped cream (optional topping)
- Chocolate drizzle (optional topping)
Instructions
- In a mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, salt, and vanilla extract until the batter is smooth and lump-free. Let the batter rest for 10–15 minutes.
- Heat a nonstick skillet over medium heat and lightly grease it with butter.
- Pour about 1/4 cup of batter into the pan and quickly swirl to spread it into a thin layer.
- Cook the crepe for 1–2 minutes until the edges lift slightly, then flip and cook the other side for about 30 seconds. Repeat with the remaining batter.
- For the chocolate filling, heat the heavy cream until warm but not boiling. Pour it over the chocolate chips and let it sit for 1 minute.
- Stir the chocolate mixture until smooth and glossy, then mix in the vanilla extract.
- Spread a spoonful of chocolate filling over each crepe, roll it into a cylinder, and place seam-side down on a plate.
- Serve with powdered sugar, fresh berries, whipped cream, or chocolate drizzle if desired.
Notes
- Allowing the batter to rest helps create softer and more flexible crepes.
- Use a nonstick skillet and keep the crepes thin for best results.
- Semi-sweet chocolate provides balanced sweetness, but dark chocolate can be used for a richer flavor.
- Add sliced bananas or strawberries before rolling for a fruity variation.
- Store leftover crepes in an airtight container in the refrigerator for up to 3 days with parchment paper between layers.
Nutrition
- Serving Size: 2 crepes
- Calories: 320
- Sugar: 16g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg
