Chocolate-Filled Crepes
These Chocolate-Filled Crepes are delicate, buttery, and filled with warm, melted chocolate. Perfect for breakfast, brunch, or dessert, they’re easy to make and guaranteed to impress!
Ingredients
For the Crepes
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1¼ cups (300 ml) whole milk
- 2 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
For the Filling
- ½ cup (150 g) chocolate hazelnut spread (such as Nutella) or melted milk or dark chocolate
- ½ cup sliced strawberries or bananas (optional)
For Garnish
- Powdered sugar
- Fresh berries
- Whipped cream
- Chocolate sauce
Instructions
- In a large bowl, whisk together the flour and salt.
- Add the eggs, milk, melted butter, sugar, and vanilla. Whisk until the batter is smooth. Let it rest for 20–30 minutes.
- Heat a lightly buttered 8-inch (20 cm) nonstick skillet over medium heat.
- Pour about ¼ cup of batter into the skillet, swirling to coat the bottom evenly.
- Cook for 1–2 minutes, until the edges begin to lift. Flip and cook for 30–45 seconds on the other side.
- Transfer the crepe to a plate and repeat with the remaining batter.
- Spread each warm crepe with chocolate hazelnut spread or melted chocolate. Add sliced strawberries or bananas if desired.
- Fold the crepes into quarters or roll them up.
- Dust with powdered sugar and drizzle with chocolate sauce.
- Serve immediately with whipped cream and fresh berries.
Tips
- Let the batter rest to create tender, delicate crepes.
- Use a warm skillet to help the batter spread evenly.
- Keep finished crepes warm under a clean kitchen towel while cooking the rest.
- Add a pinch of cinnamon or espresso powder to the batter for extra flavor.
Serving Suggestions
- Fresh strawberries
- Banana slices
- Vanilla ice cream
- Whipped cream
- Chocolate sauce
- Hot coffee or cappuccino
Storage
- Refrigerator: Store plain crepes in an airtight container for up to 3 days. Fill them just before serving.
- Freezer: Stack crepes with parchment paper between each one and freeze for up to 2 months. Thaw overnight in the refrigerator and warm gently before filling.
Prep Time: 10 minutes
Rest Time: 20–30 minutes
Cook Time: 20 minutes
Total Time: 50–60 minutes
Servings: 8 crepes
Calories: Approximately 250 calories per crepe (with chocolate filling)