Crêpes with Chocolate Filling

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Crêpes with Chocolate Filling
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40 min.
ready in 2 h.
Ready in


For the batter
150 grams Pastry flour
1 tablespoon sugar
1 tablespoon cocoa powder
1 pinch salt
2 eggs
2 tablespoons melted butter
200 milliliters milk
80 milliliters mineral water
For the filling
100 grams Dark chocolate
4 tablespoons strong Espresso
2 eggs
1 packet Vanilla sugar
100 milliliters cold Whipped cream
2 tablespoons sugar
For garnish
cocoa powder (to sprinkle)
Cinnamon sugar (to sprinkle)
How healthy are the main ingredients?
Whipped creamEspressosugarsugarsaltegg

Preparation steps


For the batter, mix the pastry flour, sugar, cocoa powder, salt, eggs, and butter. Gradually add the milk while stirring with a whisk. Let the batter rest for 1 hour.


Heat a large pan with a little bit of butter. While it melts, stir the mineral water into the batter. Pour a small ladle of the batter into the pan and tilt so that it is distributed evenly over the entire bottom of the pan. Flip the crepe, finish cooking, remove and let cool. Repeat the process until all the batter is used.


For the filling, chop the chocolate coarsely and melt together with the espresso over a hot (not boiling) water bath. Remove from heat and let cool. Separate the eggs, beat the egg yolks with the vanilla sugar over the hot water bath until thick and frothy and the sugar has dissolved. Beat the cold cream until stiff.


Beat the egg whites with the sugar until stiff. Stir the egg yolk mixture into the chocolate with a whisk. Quickly fold the whipped cream into the chocolate mixture, before it solidifies. Fold in the egg whites gently. Spread each crepe with some chocolate cream and fold or roll up. Serve sprinkled with cocoa and cinnamon sugar.