These delicate, golden crepes are filled with a rich, silky whipped cream and chunks of chocolate, making them a perfect treat for breakfast, brunch, or dessert. Light and airy, they melt in your mouth while delivering a delicious chocolatey indulgence.
Ingredients
For the Crepes:
1 cup milk
2 eggs
¾ cup all-purpose flour
1 tablespoon sugar
½ teaspoon vanilla extract
1 tablespoon melted butter
Pinch of salt
For the Filling:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
½ cup chopped chocolate or chocolate chips
For Garnish:
Melted chocolate for drizzling
Powdered sugar
Fresh berries (optional)
Instructions
1. Prepare the Crepe Batter
In a blender or mixing bowl, whisk together milk, eggs, flour, sugar, vanilla extract, melted butter, and salt until smooth. Let the batter rest for 10–15 minutes.
2. Cook the Crepes
Heat a non-stick skillet over medium heat and lightly grease with butter. Pour about ¼ cup of batter into the pan, swirling to spread evenly. Cook for 1–2 minutes until the edges lift slightly, then flip and cook for another 30 seconds. Repeat until all crepes are cooked.
3. Make the Whipped Cream Filling
In a bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in chopped chocolate.
4. Assemble the Crepes
Spread a generous layer of whipped cream filling inside each crepe, then roll or fold them.
5. Garnish and Serve
Drizzle with melted chocolate, dust with powdered sugar, and top with fresh berries if desired. Serve immediately.
Tips for Perfect Crepes
Allow the batter to rest for a smoother texture.
Use a non-stick pan to prevent sticking.
Cook on medium heat for even browning.
Swirl the pan immediately after adding the batter to ensure thin, even crepes.
Variations
Substitute chocolate chunks with Nutella for a spreadable filling.
Add sliced bananas for extra flavor.
Incorporate a teaspoon of instant coffee into the batter for a mocha twist.
Sprinkle toasted almonds or coconut flakes for added texture.
Storage and Reheating
Store leftover crepes in an airtight container in the refrigerator for up to 3 days.
Freeze crepes with parchment paper between layers for up to 2 months.
Reheat in a skillet over low heat or microwave for 15 seconds before serving.
These chocolate and whipped cream crepes are simple to make yet deliver an elegant and delicious result. Perfect for any occasion, they offer a rich and satisfying treat in every bite.