Chocolate crepe rolls, delightful dessert that combines the delicate texture of the crepe with the velvety taste of the chocolate ganache.
This recipe is gonna give you 10 golden brown crepes cooked to perfection, filled with the most delicious chocolate ganache, folded into rolls and covered with powdered sugar. The perfect amount of sweetness on a dessert. Each bite is a heavenly combination of the thin crepe and the rich chocolate ganache.
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you can enjoy it as a special breakfast treat, a delicious dessert o a luxurious snack.
It’s only gonna take you 5 minutes to prepare the batter for these chocolate crepes. You can make make it even faster by blending all the ingredients in a blender.
Ingredients
YOU NEED
- Egg
- Milk
- all purpose flour
- Powdered sugar
- butter
- vanilla
Ingredients
YOU NEED
- chocolate
- heavy whipping cream
- powdered sugar
INGREDIENTS USED IN THIS RECIPE
- Egg: use one fresh egg.
- milk: we are using whole fat milk but you can always use your milk of preference.
- all purpose flour: sift to make sure there’s no lumps on the batter.
- Powdered sugar: you can also use granulated sugar, or make the powdered sugar by yourself (blend it until smooth and its 20 times cheaper than buying it)
- butter: i would recommend using melted butter, but you can use Ghee instead.
- vanilla: we use cheap vanilla so we normally use a lot for it to have vanilla flavor.
- heavy cream: to make the ganache.
- dark chocolate: you can use Nutella, milk chocolate or whatever you prefer.
CREPE FILLING IDEAS
when it comes to crepes there’s a million possible options, Here you have some.
- Whipped cream and berries, chocolate or strawberries.
- banana and chocolate
- peanut butter and chocolate.
- raspberry jam.
- lemon juice and sugar (my favorite). You squeeze lemon all over the crepe and add sugar. So good.
- nutella
TIPS
CREPES
- sift the flour so there’s no lumps on the batter.
- use room temperature ingredients.
- if you see lumps on the batter you can blend it.
- make sure the pan is hot enough to cook the crepes, if its too cold the batter will slide and not cook. If its too hot it will cook unevenly before you had time to spread it all over the pan.
FILLING
- When melting the chocolate with the Bain Marie method,, the water can never boil. If you feel like the water is about to boil remove the pan with the chocolate and remove the pan with water from the heat.
- be careful to not spill any water into the chocolate.
- stir consistently or the chocolate is gonna burn.
- make sure to not add cold heavy cream into the chocolate or it’s gonna harden.
- if by any chance you added cold heavy cream add more chocolate to the mix and boil some heavy cream, pour it and stir until you like the consistency.
- allow the ganache to cool down a little before using or its gonna be too liquid.
PROCESS
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RECIPE
CREPE
- 1 egg
- 125 grams milk
- 50 grams all purpose flour
- 20 grams powdered sugar
- 13 grams melted butter
- 1/2 teaspoon vanilla
MORE
- 50 grams dark chocolate
- 45 grams heavy whipping cream
- 15 grams powdered sugar
STEP BY STEP
CREPE
1)First step, liquids
To make chocolate filled crepes you wanna start by cracking one egg into a mixing bowl. Then add the milk and vanilla,
2)Second step, mix mix
You wanna mix everything together. Sift the flour and the powdered sugar, add it to the egg, milk and vanilla mixture.
3)Third step, mix mix add butter
once you’ve added the dry ingredients you wanna mix it making sure to incorporate the dry ingredients throughly into the wet mixture to create a smooth batter. Add the melted butter and mix again.
COOK
4)Forth step, cook them
To cook the crepes heat a non stick pan on the stove over medium heat. Once the pan is warm but not too hot, add a drop of cooking oil or butter and spread it with a paper to prevent the crepes from sticking.
Take about 1/10th o the batter and pour it onto the center of the warm pan. Immediately tilt the pan in a circular motion, spreading the batter to cover the entire surface.
5)Fifth step, crepes and chocolate
Allow the crepe to cook at medium low heat for about 1 minute for a yellowish color and about 2/3 for golden brown crepes. First picture is cooking it two/ three minutes on medium heat, second picture is 1 minute on medium low heat.
while you’re making the crepes you can start making your filling at the same time. Place the heavy cream in a small pot and heat over medium heat. Set up a double boiler or Bain Marie. Fill a larger pan with a small amount of water and place a smaller pan with the chocolate on top. Stir consistency,
once the chocolate is melted and the heavy cream is boiling, pour the heavy cream into the chocolate and mix until its well combined and smooth. Allow it to cool down a little before using it
BUILD THE CREPE
6)Sixth step, chocolate in the middle
fold the crepes using those pictures as example. Fill a piping bag with the chocolate and cover almost all the crepe with it. Now fold it. Add powdered sugar and enjoy.
ENJOY!! 🙂
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Chocolate crepe rolls
Ingredients
Crepe
- 1 egg
- 125 grams milk
- 50 grams all purpose flour
- 20 grams powdered sugar
- 13 grams melted butter
- 1/2 teaspoon vanilla
More
- 50 grams dark chocolate
- 45 grams heavy whipping cream
- 15 grams powdered sugar
Instructions
1)First step, liquids
- To make chocolate filled crepes you wanna start by cracking one egg into a mixing bowl. Then add the milk and vanilla,
2)Second step, mix mix
- You wanna mix everything together. Sift the flour and the powdered sugar, add it to the egg, milk and vanilla mixture.
3)Third step, mix mix add butter
- once you’ve added the dry ingredients you wanna mix it making sure to incorporate the dry ingredients throughly into the wet mixture to create a smooth batter. Add the melted butter and mix again.
4)Forth step, cook them
- To cook the crepes heat a non stick pan on the stove over medium heat. Once the pan is warm but not too hot, add a drop of cooking oil or butter and spread it with a paper to prevent the crepes from sticking.
- Take about 1/10th o the batter and pour it onto the center of the warm pan. Immediately tilt the pan in a circular motion, spreading the batter to cover the entire surface.
5)Fifth step, crepes and chocolate
- Allow the crepe to cook at medium low heat for about 1 minute for a yellowish color and about 2/3 for golden brown crepes. First picture is cooking it two/ three minutes on medium heat, second picture is 1 minute on medium low heat.
- while you’re making the crepes you can start making your filling at the same time. Place the heavy cream in a small pot and heat over medium heat. Set up a double boiler or Bain Marie. Fill a larger pan with a small amount of water and place a smaller pan with the chocolate on top. Stir consistency,
- once the chocolate is melted and the heavy cream is boiling, pour the heavy cream into the chocolate and mix until its well combined and smooth. Allow it to cool down a little before using it
6)Sixth step, chocolate in the middle
- fold the crepes using those pictures as example. Fill a piping bag with the chocolate and cover almost all the crepe with it. Now fold it. Add powdered sugar and enjoy.
Nutrition
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