Easy Chocolate Crepe Recipe – Nutella & Fruit Filled Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Chocolate Crepe Recipe – Nutella & Fruit Filled Dessert

Hey everyone! If you’re anything like me, you have a serious sweet tooth. And honestly, is there anything more comforting than a warm, soft crepe? I stumbled upon this chocolate crepe recipe a few years ago, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the possibilities for fillings are endless! Today, I’m sharing my go-to recipe for these delightful treats.

Why You’ll Love This Recipe

These chocolate crepes are seriously addictive. They’re quick to whip up – perfect for a weekend brunch or a simple weeknight dessert. Plus, they’re incredibly versatile. Whether you’re craving something classic with Nutella and fruit, or want to get a little fancy, these crepes deliver. They’re also a fantastic way to use up any leftover fruit you might have!

Ingredients

Here’s what you’ll need to make these dreamy chocolate crepes:

• 1 cup all-purpose flour (about 120g)
• 2 tablespoons melted unsalted butter (30ml)
• 2 large eggs
• 2 tablespoons unsweetened cocoa powder (10g)
• ¼ teaspoon salt (1.5g)
• 1 ¼ cups milk (300ml)
• 3-4 tablespoons granulated sugar (37-50g – adjust to your sweetness preference!)
• 1 teaspoon vanilla extract (5ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

All-Purpose Flour Varieties for Crepes

All-purpose flour works beautifully here, giving you a lovely tender crepe. You can also experiment! Cake flour will give you an even more delicate crepe, while a little whole wheat flour adds a nutty flavor.

Cocoa Powder: Dutch-Processed vs. Natural

I usually use natural cocoa powder for this recipe, but Dutch-processed works well too. Just know that Dutch-processed cocoa has a milder flavor.

Butter: Salted vs. Unsalted & Clarified Butter Option

I prefer unsalted butter so I can control the salt level. If you only have salted, just reduce the added salt to a pinch. For extra insurance against sticking, you can even use clarified butter!

Milk: Dairy-Free Alternatives for Crepes

Don’t have milk? No problem! Almond milk, soy milk, or oat milk all work wonderfully. They might slightly alter the flavor, but the crepes will still be delicious.

Vanilla Extract: Quality & Substitutions

A good quality vanilla extract really enhances the flavor. If you don’t have any, you can substitute with ½ teaspoon of vanilla powder, or even a tiny pinch of almond extract.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the flour, cocoa powder, sugar, and salt in a blender.
2. Add the eggs, melted butter, milk, and vanilla extract.
3. Blend everything until it’s super smooth – no lumps allowed!
4. Now, this is optional, but I like to let the batter rest for 15-20 minutes. It helps the gluten relax, resulting in a more tender crepe.
5. Heat a non-stick skillet (around 8-10 inches is ideal) over medium heat. Lightly grease it with a little butter.
6. Pour about ¼ cup (60ml) of batter into the center of the pan, and immediately swirl the pan to spread the batter thinly. This is the trick to getting those beautiful, delicate crepes!
7. Cook for 1-2 minutes, until the edges start to lift and the crepe looks set.
8. Carefully flip the crepe and cook for another 30 seconds.
9. Repeat with the remaining batter, stacking the cooked crepes on a plate. I usually put a piece of parchment paper between each crepe to prevent sticking.
10. Finally, fill with your favorite toppings and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect chocolate crepes:

Achieving Thin Crepes: Batter Consistency & Pan Temperature

The batter should be thin enough to spread easily. If it’s too thick, add a tablespoon of milk at a time until you reach the right consistency. And make sure your pan is hot enough – but not too hot! Medium heat is the sweet spot.

Preventing Sticking: Skillet Preparation & Butter Usage

A well-seasoned non-stick pan is your best friend here. But even with a good pan, a little butter goes a long way. Don’t overdo it, though – just a light coating is all you need.

Resting the Batter: Impact on Texture

Seriously, don’t skip the resting step if you have the time! It makes a noticeable difference in the texture of the crepes.

Flipping Crepes with Ease

A thin, flexible spatula is essential for flipping crepes. Gently slide it under the edge of the crepe and flip with a quick, confident motion.

Storing Cooked Crepes

You can store cooked crepes in the fridge for up to 3 days. Just stack them with parchment paper between each one and place them in an airtight container. Reheat gently in a skillet or microwave before filling.

Variations

Want to switch things up? Here are a few ideas:

Vegan Chocolate Crepes

Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use plant-based milk and butter.

Gluten-Free Chocolate Crepes

Use a gluten-free all-purpose flour blend. You might need to add a little extra liquid to achieve the right consistency.

Spice Level: Adding a Hint of Cinnamon or Chili

My friend loves adding a pinch of cinnamon or even a tiny dash of chili powder to the batter for a little extra warmth and complexity.

Festival Adaptations: Chocolate Crepes for Special Occasions

During Diwali, my family loves filling these with a spiced coconut and cashew filling! They’re also perfect for birthdays – just add sprinkles!

Serving Suggestions

The fun part! Here are some of my favorite fillings:

• Whipped cream and fresh berries
• Nutella and sliced bananas
• A dollop of Greek yogurt and a drizzle of honey
• Chocolate sauce and chopped nuts
• A simple dusting of powdered sugar

FAQs

Let’s answer some common questions:

What is the best way to prevent my crepes from sticking to the pan?

A good non-stick pan, medium heat, and a light coating of butter are your best bets!

Can I make the crepe batter ahead of time?

Yes! You can make the batter up to 24 hours in advance and store it in the fridge. Just give it a good whisk before using.

What is the ideal thickness for spreading the crepe batter?

You want a very thin layer of batter – almost translucent. That’s why swirling the pan immediately after pouring is so important.

Can I use different types of flour in this recipe?

Absolutely! Experiment with cake flour, whole wheat flour, or gluten-free blends.

What are some other filling options besides Nutella and fruit?

The possibilities are endless! Try cream cheese and jam, lemon curd, or even savory fillings like ham and cheese.