This chocolate crepe filling is light, heavenly, and is the most exquisite chocolatey creamy ganache you will ever taste! It is easy and quick to make up with some waiting time in between to do other things. These decadent chocolate-filled crepes will delight your taste buds every time!
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❤️About This Recipe
Why We Love It And You Will Too
With every bite, you will experience the delicate crepe and the luxurious chocolate cream (not too sweet, just right!) in each mouthful, making it a truly heavenly dish.
Chocolate cream-filled crepes offer a delightful combination of flavors and textures. The thin, tender crepe contrasts with the rich, chocolatey filling.
These sweet crepes could become your favorite breakfast, brunch, lunch, or dessert!
If you would like all the ins and outs of making these delicious flatbreads look no further than my Basic Crepe Recipe where I explain everything in depth.
📋Ingredient List
🥄What's In This Chocolate Crepe?
Start with the batter.
- flour - plain white flour
- caster sugar - or buzz white sugar until finer but not powder.
- salt - just a pinch.
- eggs - eggs hold the batter together.
- butter - adds flavor.
- water - helps batter to cover the pan for thin light crepes.
- milk - simply the moisture.
- oil - for the pan.
🍫What's In The Chocolate Crepe Filling?
- semi-sweet chocolate - a dark chocolate that is 35% chocolate liquor.
- heavy whipping cream - here in Ontario, Canada where I live I use whipping cream that is 35% cream which officially cannot be labelled as "heavy" whipping cream which is 36-40% cream, but what I use works well.
🔢Instructions
🥄How To Make The Crepe Batter
- Mix dry ingredients, flour and salt in a bowl using a whisk.
- Make a well in the center, then add the eggs, melted butter (cooled), water, and the milk. Stir with the whisk until smooth, or dump all ingredients into the blender and buzz until smooth.
- Rest the batter for at least an hour covered tightly with clear wrap and place in fridge, over night is even better. This will give the flour time to absorb all the liquid.
- While it is resting you will have time to make the chocolate cream and let it cool following the instructions below. Do that now and come back for step 6.
- When the crepe batter has finished resting stir it again before cooking.
- Heat the pan (a good quality non-stick works well) to medium hot.
- When the pan is ready brush it lightly with oil or butter, quickly and pour in the batter, just under ¼ of a cup, turning pan carefully to spread it around the sides.
- This first crepe is always the disheveled one! The rest will get better.
- Cook until the edges start to curl and get crispy and the underside is light brown and firm, 2-3 minutes.
- Slide spatula (I use a long fish flipper) under the crepe and lift and flip quickly. Brush pan lightly with oil or butter between crepes.
- When the first crepe is done place in an oven proof dish and keep them warm, 250°F/120°C/Gas ½, placing a piece of parchment paper between them to keep them from sticking.
- Cook the remaining batter, brushing with a small amount of fat between each crepe.
🍫How To Make The Chocolate Ganache
- Chop or grate the chocolate into small pieces.
- Place chocolate in a heat-proof bowl.
- Heat the whipping cream in a pan on the stove or in a microwave for up to a minute (using a heat-proof bowl or glass measuring cup) be careful not to boil or overheat the whipping cream.
- Pour the whipping cream over the chocolate and let it sit a couple of minutes to melt the chocolate.
- Using a whisk stir the chocolate and whipping cream in a small circular motion getting larger as the two ingredients begin to mix together.
- Let the chocolate cool down to room temperature before adding to crepes.
- Go back to step 6 of How To Make The Crepe Batter.
🥂How To Serve
- On the serving plate fold the crepe in half once to make a half circle, next fold the crepe in half again forming a pie shape.
- Then, lift the top two layers of the folded crepe place a spoonful of the chocolate ganache into each pocket.
- You can also spoon a dollop on top.
- The chocolate cream will ooze a little, and form a most delicious chocolate smile beckoning you to take the first bite!
Variations
Whipped Chocolate Cream
If you would like whipped chocolate cream rather than ganache, make it the day before (when you mix your batter for the crepes) or at least several hours before you want to serve it as it needs time to cool, following the directions below.
- Place the heavy cream in a saucepan, stirring in 1-2 tablespoons of confectioners sugar if you would like it sweeter, and heat to boiling.
- Then pour the cream mixture into the bowl of chopped bittersweet or semisweet chocolate. Stir with a whisk until well blended.
- When the mixture is completely cooled, place it in the refrigerator for at least 4 hours. It is also advised to put a larger bowl that you will use to beat the cream in with your beaters in the freezer for a couple of hours. With tools and mixture very cold it will help ensure your cream mixture will beat up nicely.
- When ready remove the cream mix from the fridge with the larger bowl and beaters from the freezer. Pour the cream mix in the larger bowl.
- You can add a teaspoon of vanilla, or a tablespoon of orange juice or liqueur, or another favorite liqueur, or powdered expresso, for extra flavor.
- Beat until stiff peaks form that stand up on their own.
- It will remain stable for a few hours, but should all be used that day, as it will break down.
Add Liqueur
After the chocolate ganache or whipped cream filling is made and cooled add 1-2 tablespoons of Rum, Brandy, or other spirit you like. Yes, it will make the finished product thinner so to maintain its thickness start with more chocolate or it can be added later after it has cooled and be sure to let your ganache or chocolate cream cool completely in the fridge after all is well mixed. 😋
✨More Sweet Crepes Recipes
There are so many different sweet flavors to make with crepes you could be busy for a long time! 😉 Try the famous crepe Suzette. I have two delicious versions Crepes Suzette With Orange Butter Sauce and Crepes Suzette Flambé With Citrus Sauce Recipe.
If you like an alternative to chocolate crepes you can serve at the same meal this amazing, for all caramel lovers, Creamy Dark Caramel & Pecan Crepes.
Never leave out trying crepes with your favorite fruit or in-season fruits like Best Easy Apple Pie Filling Galette.
We have savory crepes too like this Savory Crepes Recipe With Bacon, Mushrooms, Spinach, And Cheese, or Savory Crepes Recipe With Spicey Ground Beef and many more, try them all they are excellent for lunch or dinner your choice!
Kitchen Tools Used In This Recipe
- mixing bowls
- clear wrap
- non-stick frying pan 8", crepe pan or heavy-bottomed stainless steel pan (if experienced in cooking crepes)
- flipper
- whisk and/or blender
❄️Storage
- Whether you have leftover crepes or making them for later use, place a piece of parchment paper between each one, then put the stack of crepes in a resealable bag. They can be kept in the fridge for one day, maybe 2, or in the freezer for 2-3 months if well wrapped. Remember, that crepes will easily break when frozen so best to keep them in a container after wrapping them up well.
Top Tips
- Resting the batter is important as it will produce a quality thin crepe. Cook hot and quickly or the crepes may turn out rubbery if cooked on a too low heat or too long. Plan the preparation of the fillings and toppings ahead of time so the crepes don't sit too long waiting. Be patient, the first crepe made is never the best!
❔FAQ
2 Important To-Do's For Perfect Crepes
1. Rest the batter after mixing, in the fridge, for at least 1 hour.
2. Cook them hot and quickly to prevent them from becoming rubbery.
📖 Recipe
Amazing Chocolate Filled Crepes Recipe
Ingredients
For Crepe Batter
- 1 cup/100 gr plain flour
- 1 tablespoon caster sugar
- a pinch of salt
- 2 large eggs
- 1 tablespoon melted butter
- ⅓ cup water
- 1 cup 300 ml 1 or 2% milk (semi-skimmed milk)
- oil for the pan
For Chocolate Filling
- 1 cup/6 oz/170 gr semi-sweet chocolate
- ¾ cup/180 ml heavy whipping cream
Variation
- 1-2 tablespoons rum baileys, or other favorite spirit
Instructions
How To Make The Crepe Batter
- Mix dry ingredients, flour and salt in a bowl using a whisk.
- Make a well in the center, then add the eggs, melted butter, and the milk. Stir with the whisk until smooth.
- Rest the batter for at least an hour, over night is even better. This will give the flour time to absorb all the liquid.
- While it is resting you will have time to make the chocolate cream and let it cool following the instructions below. Do that now and come back for step 6.
- When the crepe batter has finished resting stir it again before cooking.
- Heat the pan (a good quality non-stick works well) to very hot.
- When the pan is ready brush it lightly with oil, quickly and pour in the batter, turning pan carefully to spread it around the sides.
- Cook until the edges start to curl and get crispy and the underside is light brown 2-3 minutes.
- Slide spatula (I use a long fish flipper) under the crepe and lift and flip quickly. No need to oil the pan again.
- When the first crepe is done place in an oven proof dish and keep it warm.
- Cook the remaining batter, only use a small amount of oil if necessary.
How To Make The Chocolate Ganache
- Chop or grate the chocolate into small pieces.
- Place chocolate in a heat-proof bowl.
- Heat the whipping cream in a pan on the stove or in a microwave for up to a minute (using a heat-proof bowl or glass measuring cup) be careful not to boil or overheat the whipping cream.
- Pour the whipping cream over the chocolate and let it sit a couple of minutes to melt the chocolate.
- Using a whisk stir the chocolate and whipping cream in a small circular motion getting larger as the two ingredients begin to mix together.
- Let the chocolate cool down to room temperature before adding to crepes.
- Go back to step 6 of How To Make The Crepe Batter.
How To Serve
- On the serving plate fold the crepe in half once to make a half circle, next fold the crepe in half again forming a pie shape.
- Then, lift the top two layers of the folded crepe place a spoonful of the chocolate ganache into each pocket.
- You can also spoon a dollop on top.
- The chocolate cream will ooze a little and form a most delicious chocolate smile beckoning you to take the first bite!
Notes
Tips
- Resting the batter is important as it will produce a quality thin crepe.
- Cook hot and quickly or the crepes may turn out rubbery if cooked on a too low heat or too long.
- Plan the preparation of the fillings and toppings ahead of time so the crepes don't sit too long waiting.
- Be patient, the first crepe made is never the best!
Did you make this & like it or not, let us know?!