These chocolate-filled rolled crêpes melt in your mouth, wrapping rich cocoa goodness in a paper‑thin pancake for the easiest, most crowd‑pleasing brunch treat.
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Key Takeaways
• Ready in under 20 minutes—perfect for last‑minute brunch guests.
• Ultra‑thin crêpes hug the chocolate filling for a gooey surprise every bite.
• Crowd‑pleaser alert: even picky eaters can’t resist that melty center.
• Add a spoonful of bright fruit jam for contrast—try our Strawberry Rhubarb Jam for a tangy twist!
Why You’ll Love This Chocolate-Filled Rolled Crêpes
• You’ll swoon over the glossy, bittersweet chocolate ribbon inside each delicate roll.
• Trust me, the crispy edges are like little cocoa‑kissed chips of heaven.
• It’s elegant enough for Sunday brunch, yet cozy as a midnight snack.
• Your kitchen will smell like pure cocoa comfort—like a warm hug in pancake form.
• Make extra; they vanish faster than you can say “more, please!”
• For a fancy dessert twist, layer with pistachio cream—see our Dubai Chocolate Strawberries for inspo!
Food or Cultural Background
I still remember my first taste of rolled crêpes in a little café tucked into a cobblestone street in Brittany. The baker there teased me with a peek of molten chocolate before handing over the warm roll—my eyes nearly rolled back in delight. Back home, I chased that memory through countless experiments, tweaking batter ratios and adding cocoa powder straight into the mix. Meanwhile, friends over here fell head‑over‑heels for this simple twist on a classic breakfast pancake.
In our kitchen, these crêpes have become a staple weekend ritual—quick to whip up, endlessly customizable, and always promising that gooey reveal. For another easy fruit layer idea, you can’t go wrong with our Strawberry Rhubarb Jam!
Ingredients for Chocolate-Filled Rolled Crêpes
| Ingredient | Notes/Substitutes |
|---|---|
| All‑purpose flour (1 cup) | Use gluten‑free blend for GF crêpes |
| Eggs (2 large) | Replace with flax “eggs” for vegan version |
| Milk (1¼ cups) | Swap plant‑based milk (oat, almond) to keep dairy‑free |
| Unsalted butter (2 tbsp) | Coconut oil works in a pinch |
| Cocoa powder (2 tbsp) | Dark cocoa for extra richness |
| Semi‑sweet chocolate chips (1 cup) | Dairy‑free chips available |
| Granulated sugar (2 tbsp) | Maple syrup for refined‑sugar‑free option |
| Salt (pinch) | — |
For a bright jammy contrast, layer in our Strawberry Rhubarb Jam between each roll—total game‑changer!
Equipment Needed
• Non‑stick skillet or crepe pan (8–10″)
• Ladle or ¼‑cup measuring cup for perfect batter portioning
• Spatula (thin, flexible) for easy flipping
• Whisk or blender to mix batter
• Parchment paper or cooling rack to stack rolls
Need tool tips? Check out our Strawberry Rhubarb Jam gadget guide!
How to Make Chocolate-Filled Rolled Crêpes Step‑by‑Step
- Whisk flour, cocoa, sugar, and a pinch of salt in a bowl until evenly combined.
- Beat in eggs and half the milk, then slowly stream in the rest of the milk (or use a blender) until the batter is silky—about 1 minute of blending.
- Heat your pan over medium‑low and brush on a whisper of melted butter—warm it until you just smell that toasty note.
- Ladle ~¼ cup batter into the center, tilting the pan to swirl into a wafer‑thin circle—cook until edges lift, ~45 seconds.
- Flip gently with your spatula and cook 10–15 more seconds—look for pale brown specs.
- Place a spoonful of chocolate chips in the center; let them soften 10–15 seconds, then spread into a line.
- Roll up the crepe, tucking in sides as you go—place seam‑side down on a warm rack.
- Repeat with remaining batter, stacking rolls on parchment so they stay toasty.
For an extra decadent swirl, drizzle with chocolate and layer our Dubai Chocolate Strawberries flavors!
Expert Tips for the Best Results
• Don’t skip the resting step—letting batter sit 10 minutes yields silkier crêpes.
• Keep the pan just warm, not hot, to avoid over‑browned, brittle edges.
• Use a squeeze bottle for your chocolate chips—precision counts!
• Stack cooked crêpes on a cooling rack, not a plate, so they stay crisp.
• Try folding leftovers over strawberries and whipped cream for a quick dessert.
• For extra ease, blend the batter the night before and store it in the fridge.
Hungry for more hacks? Our Strawberry Rhubarb Jam post is jam‑packed with kitchen tricks!
What to Serve With Chocolate-Filled Rolled Crêpes
• Fresh berries and a dollop of whipped cream—simple perfection.
• A scoop of vanilla ice cream for contrast in temperature and texture.
• Sprinkle toasted nuts (almonds, pistachios) for crunchy pops.
• Drizzle salted caramel sauce if you’re feeling cheeky sweet‑and‑savory.
• Mimic our Dubai Chocolate Strawberries presentation for a party‑worthy platter!
Storing and Reheating Tips
• Store cooled crêpes in an airtight container, layered with parchment, up to 2 days in the fridge.
• To reheat, unwrap and warm in a 300°F oven for 5 minutes—steaming retains that tender center.
• Avoid the microwave—it makes crêpes gummy. Instead, use a low‑heat skillet for a minute per side.
FAQs
What is the most popular crêpe filling?
The classic hazelnut‑chocolate spread still reigns supreme, but fruit jams and lemon‑sugar combos are hot on its heels—especially when paired with a melt‑in‑your‑mouth chocolate‑filled rolled crêpe.
Can I add cocoa powder to crêpes?
Absolutely! Stir in a tablespoon or two of unsweetened cocoa powder to your batter for richer, chocolate‑tinged crêpes.
What is the difference between a crepe and a Bavarian crepe?
French crêpes are paper‑thin and often sweet or savory, while Bavarian crêpes (Palatschinken) are slightly thicker and can be dusted with sugar or filled like rolled crêpes.
Can you eat chocolate-filled rolled crêpes cold?
You sure can—cold crêpes taste like a chocolate pancake roll‑up and are perfect straight from the fridge.
How to keep filled crêpes warm?
Stack them seam‑side down on a wire rack in a low‑heat oven (around 200°F), loosely covered with foil so they stay toasty without getting soggy.
How long do filled crêpes last in the fridge?
When stored airtight, your filled crêpes stay fresh for up to 2 days—just reheat gently before serving.
Final Thoughts
I can’t wait to see your kitchen counter covered in glossy chocolate rolls—snap a pic and tag me! If you love that tangy jam‑and‑chocolate combo, dive into my Strawberry Rhubarb Jam recipe next for another flavor adventure.
If you’re drooling already, come join the flavor fun—follow me on Facebook and Pinterest for more crave-worthy recipes you’ll want to save (and share)!
Print
Chocolate-Filled Rolled Crêpes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 crêpes 1x
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: French
Description
These chocolate-filled rolled crêpes are melt-in-your-mouth delicious—thin, tender pancakes wrapped around warm gooey chocolate, perfect for brunch or dessert.
Ingredients
1 cup all-purpose flour
2 tablespoons cocoa powder
2 tablespoons granulated sugar
Pinch of salt
2 large eggs
1¼ cups milk
2 tablespoons unsalted butter, melted
1 cup semi-sweet chocolate chips
Instructions
Whisk together flour, cocoa powder, sugar, and salt in a large bowl.
Add eggs and half the milk, mixing until smooth. Then whisk in remaining milk and melted butter until the batter is silky.
Heat a non-stick skillet over medium heat and lightly grease with butter.
Pour ¼ cup of batter into the center of the pan and swirl to coat evenly.
Cook for about 45 seconds, flip, and cook the other side for 10–15 seconds.
Add a spoonful of chocolate chips in the center, let melt slightly, then spread.
Roll up the crêpe gently and place seam-side down.
Repeat with remaining batter and serve warm.
Notes
Let batter rest for 10 minutes before cooking for silkier crepes.
Use dairy-free milk and chocolate for a vegan-friendly option.
Reheat gently in a skillet or low oven—avoid microwaving.
Nutrition
- Serving Size: 1 crêpe
- Calories: 185
- Sugar: 9g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 48mg
Keywords: chocolate crepes, rolled crepes, brunch crepe recipe, French chocolate breakfast