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Chocolate-Filled Rolled Crepes

Delicate crepes filled with rich chocolate filling, perfect for breakfast, brunch, or dessert. Impress your guests with this easy-to-make French treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 11 crepes
Course: Breakfast, Brunch, Dessert
Cuisine: French
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Crepe Batter
  • 1 cup all-purpose flour
  • 2 large eggs, at room temperature
  • 1.5 cups whole milk, at room temperature
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • as needed Extra butter or non-stick spray for greasing the pan
For the Chocolate Filling
  • 6 oz semi-sweet or dark chocolate, finely chopped Use chocolate with at least 55% cocoa for best flavor.
  • 1/2 cup heavy whipping cream
  • 1 tablespoon unsalted butter
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • a pinch salt
For Serving (Optional but Recommended)
  • as needed Powdered sugar, for dusting
  • as needed Fresh strawberries or raspberries
  • as needed Whipped cream
  • as needed Extra melted chocolate or chocolate sauce for drizzling

Method
 

Make the Crepe Batter
  1. In a large mixing bowl, add the flour and salt. Make a small well in the center.
  2. Crack the eggs into the well and add sugar and vanilla extract. Whisk from the center outward, gradually incorporating flour.
  3. Slowly pour in the milk while whisking continuously until smooth.
  4. Whisk in the melted butter. Strain through a fine mesh sieve if there are lumps.
Rest the Batter
  1. Cover the bowl with plastic wrap and let it rest at room temperature for at least 30 minutes.
Make the Chocolate Filling
  1. Chop the chocolate finely and place it in a heatproof bowl.
  2. Heat the cream in a saucepan over medium heat until small bubbles form.
  3. Pour the hot cream over the chocolate and let sit for 2 minutes. Add butter, powdered sugar, vanilla, and salt.
  4. Stir until fully smooth and glossy. Cool until thick enough to spread.
Cook the Crepes
  1. Heat a non-stick skillet over medium heat, adding a tiny knob of butter.
  2. Pour about 3 tablespoons of batter into the center and tilt the pan to spread thinly.
  3. Cook until edges are dry and the surface is no longer shiny, about 60-90 seconds then flip and cook for 20-30 seconds.
  4. Stack cooked crepes and keep warm under a clean towel.
Fill and Roll the Crepes
  1. Lay a crepe flat, spread 1.5 to 2 tablespoons of filling in the center, leaving a border.
  2. Roll the crepe tightly from the edge closest to you, sealing well.
  3. Repeat until all crepes are filled.
Serve and Garnish
  1. Dust the crepes with powdered sugar and serve with berries, whipped cream, and extra chocolate sauce.

Notes

Rest batter for best texture. Maintain medium heat for even cooking. Fill crepes lightly to avoid spilling. Filling can be made in advance.