Chocolate Rolled Crepes

Name: Chocolate Rolled Crepes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup all-purpose flour; 2 tablespoons unsweetened cocoa powder; 2 tablespoons granulated sugar; 1/4 teaspoon salt; 2 large eggs; 1 1/4 cups milk; 2 tablespoons melted butter, plus more for the pan; 1 teaspoon vanilla extract; 1/2 cup chocolate spread or chocolate ganache, for filling; Powdered sugar, for dusting (optional)

ByBiteJoyRecipes September 17, 2025

Ever Make Chocolate Rolled Crepes on a Rainy Day?

You know that feeling when the clouds roll in and all you want is something cozy—something that feels like a hug in food form? That’s when Chocolate Rolled Crepes come out in my kitchen. I first made these on a random Tuesday, after I totally botched a sourdough loaf (let’s not even talk about that brick), and needed a win. My son kept chanting “pancakes!” but these are, honestly, way fancier—you can tell everybody they’re French. I mean, my French isn’t great, but my crepes keep improving. Give it a go, and if you end up covered in cocoa powder, you’re doing it right! Oh, and if you’re expecting Instagram perfection, fair warning: mine always have at least one dodgy-looking roll, but no one’s ever complained.

Why I Always Come Back to This Recipe

I whip these up when I want to pretend I’m at a Paris café, or when I need to bribe my family into doing chores (yes, it’s that effective). My kids go absolutely bonkers for them—especially if I let them fill their own. Sometimes the kitchen looks like World War Cocoa, but it’s part of the charm, right? I’m not proud of the time I tried to make them low-fat and, well, let’s just say the trash bin got a big helping that day. For real, crepes need their butter. Or, whatever, margarine if you’ve run out (been there).

Ingredients (and What I’ve Swapped In)

1 cup all-purpose flour (whole wheat is fine, but makes ’em denser—my husband says it’s “health food”, not dessert)
2 tablespoons cocoa powder (I prefer Dutch-process, but regular works; my gran only used Hershey’s because it was cheap)
2 eggs
1 1/4 cups milk (mix of water and milk in a pinch, or go wild with oat milk—turns out creamier!)
3 tablespoons melted butter (sub olive oil if need be, gives a slight savory twist)
2 tablespoons sugar (sometimes I just grab a heaping spoonful; precise is overrated)
Pinch of salt
For filling: chocolate hazelnut spread, whipped cream, strawberries, bananas, or honestly whatever’s lurking in your fridge

So, Here’s How I Make Chocolate Rolled Crepes

Grab a big bowl and whisk the flour, cocoa, sugar, and salt. I like to use the biggest bowl—less mess to clean up after my wild whisking.
Crack in the eggs, pour in the milk, and whisk (or fork, if yours always disappear like mine). Batter should be pretty thin—like, paint consistency. If it’s lumpy, I just walk away for 5 min, then whisk again. Works a charm.
Stir in the melted butter, unless you forgot. Then just add it in at the end. I’ve done that, and, surprisingly, it doesn’t ruin anything.
Let the batter sit for 15 min or so. I used to skip this, but actually, it makes ’em smoother. Or, if you’re impatient (guilty), go ahead and start cooking anyway.
Heat up a nonstick skillet (medium, unless you’re a daredevil) and swipe it with a touch of butter. Pour in a ladleful of batter, swirling the pan to coat. First one’s always a little odd in shape—don’t sweat it!
Cook for 1-2 min, then flip (I sort of toss instead of using a spatula some days, which works… until it doesn’t). You want little bubbles and set edges—don’t overthink it.
Stack ’em on a plate, and cover with a tea towel while you finish the lot. Or nibble the edges as you go. No judgment, I do!
To fill, spread with loads of chocolate hazelnut spread (or whipped cream, or lemon curd for a tangy twist) and roll ’em up. Or fold into quarters for that fancy café vibe.

Lotta Lessons, AKA My Notes

If the batter’s too thick, just add a splash more milk. There’s really no saving it if you overcook them though—so don’t wander off.
I sometimes make these ahead and refrigerate the stack. They do stick together a bit—so go easy pulling them apart.
Filling can be whatever you fancy—one time I used leftover raspberry jam and it was amazing, though, admittedly, way messier.

All the Ways I’ve Tweaked This

Once I tried stuffing them with peanut butter and banana—too sticky, but tasty with a glass of milk.
I also experimented with coconut milk instead of dairy for a dairy-free version (tastes great, but batter was a smidge thicker so I just thinned it out—it’s all good!)
My neighbor suggested adding a pinch of cinnamon—so good, though my son insists it’s “wrong” (he’s eight, so take it with a grain of salt)

What If You Don’t Have the Right Pan?

Ideally, you want a crepe pan—I got mine ages ago, but before that just used my oldest nonstick frypan. No crepe spreader? Back of a ladle works honestly almost as well, it just doesn’t look as fancy. And hey, if you’re in a bind, I’ve even used a sandwich press (not recommended, but it technically works!)

Keeping Them Fresh (Or, Theoretical Leftovers)

Store any leftover crepes in an airtight container in the fridge. Supposedly keeps for two days, though honestly, in my house it never lasts more than a day! If the edges get a bit dry, zap in the microwave for ten seconds (or dunk it in more filling, like I do).

How We Serve ‘Em (And Sometimes Fight Over the Last One)

We like to pile ours up and dust them with powdered sugar—sometimes I make a quick raspberry sauce like this. Occasionally I’ll go full-on dessert, ice cream and chopped nuts—feels over the top, but in the best way. You could even cut them up and layer with greek yogurt for breakfast, though, for me, crepes = treat.

What I Learned the Hard Way (Pro-ish Tips)

Once tried doubling the recipe and rushed the whisking—result was lumps galore. Now I just take my time (or use the blender, which really works!)
Don’t let the pan get too hot; first crepe will always look weird, but if it’s burnt, it’s game over.
I used to skip the resting period for the batter, but actually, it works better if you let it chill for 10 min at least.

FAQs from Friends (And My Mum!)

Can I make these gluten-free? Sure, I’ve swapped in Bob’s Red Mill 1:1 and they turned out fine! Maybe cook a test crepe first, and if it tears, add an extra egg.
What about making these vegan? You can! I sometimes use flax eggs and plant milk, though sometimes the texture is a bit… off. Still delicious, just different.
Can I freeze them? Yep, layer between baking paper and seal—gets a bit crumbly when thawed though, so reheat gently. Here’s a good freezer tip from Sally’s Baking Addiction if you want more details.
Why do my crepes tear? Batter too thin, or you flipped too soon (been there, more than once). Let it set and try again—second one’s usually perfect.
Do they really need cocoa powder? Not strictly, but then they’re just crepes, aren’t they? And chocolate makes everything better.

Well, hope you have a bash at these! If it all goes sideways, blame the pan, not the cook (that’s my policy, anyway). And if you want more sweet breakfast ideas, The Kitchn’s crepe primer is gold. Happy flipping!

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