Simple soft, thin, and delicate chocolate crepes. Filled with Nutella, whipping cream, and banana. One of my favorite weeknight desserts.
Crepes are a lot of fun once you become comfortable making them. You can play flipping them, add your favorite fillings, fold them in weird shapes, and get messy eating them 🙂
And in my opinion, once you learn how to make french crepes they are even easier than the regular American pancakes.
Chocolate crepes are not that traditional but I like getting outside of the box a little bit. Who can resist good chocolate crepes, right?
What are french crepes?
-Crepes are often mistaken with pancakes. Yes, there are some similarities but the french crepes are thinner and larger than the regular American pancakes.
-The batter is similar to the American pancakes, but the main difference is that the crepe batter does not include any raising ingredients like baking powder or soda. Crepes originally come from France, where they even have a special holiday called Crêpe Day.
How to make the best chocolate crepe batter?
1. The batter can be prepared in 2 ways: by whisking the ingredients with a whisk as I mentioned in the recipe below, or you can add all the ingredients in a blender and mix for 15-30seconds. This way it is a lot easier for beginners.
2. There are a couple of techniques on how you can easily pour the batter in the pan. First, your pan should be lightly sprayed with oil and preheated. The next step, you are going to add the batter in the center of the pan and quickly swirl the pan while you pour the mixture until you completely cover the bottom of the pan.
3. Another important thing after you successfully turn them out of the heat is keeping them warm and soft. So what I like to do is after I make the first crepe the next that is cooked I add under the first one, so the heat that comes from the last one warms up the others. Also, I always cover them with a damp cloth even while the rest of them are cooking.
4. Leftovers can be stored in a ziplock bag in the refrigerator for up to a week or in a freezer for up to 2 months.
Crepes filling ideas
Sweet filling ideas:
– The first is my favorite filling banana and Nutella filling with a touch of vanilla whipped cream.
– Banana and salted caramel crepe is also a yummy idea that I often like to prepare – topped with a couple of tablespoons whipping cream and grated chocolate.
– Refreshing ice cream filling and Nutella is one of my summer favorites
– and one healthy idea that I often like to prepare for my boyfriend is hazelnut butter, banana filling topped with a small teaspoon of honey, and sprinkled cinnamon or cocoa.
Savory filling ideas:
What I would like to note here, is it that for salty crepes the batter has do be prepared without cocoa powder. So if you are preparing more crepes at once you can divide the batter into two equal parts and just add the cocoa in one of them.
- For breakfast: I like to have scrambled eggs, cheddar cheese, and prosciutto or ham, folded like a burrito.
- If I have leftover chicken, I combine it with spinach and a little bit of heavy cream, grated mozzarella cheese, salt, and pepper I cook all the ingredients together in a pan for couple minutes. I add filling in the crepes and fold like burritos or tortillas.
- this one is my all-time favorite and my family favorite. I fill the crepes with cream cheese ham or bacon, mozzarella, and fried mushrooms and fold them like burritos. I then use the basic technique of dredging in flour, eggs, and breadcrumbs. In the end, I fry them for a couple of minutes on each side until they get golden and crispy on the outside
Chocolate Crepes with Nutella Filling
- 160 grams all-purpose flour
- 150ml sparkling water
- 40g melted butter
- 15g cocoa powder
- pinch of salt and sugar
- 4medium bananas
- 200g nutella
- 200g whipping cream
- In a medium bowl sift the flour and the cocoa powder together then add salt and sugar.
- In another bowl beat the eggs until the egg yolk and the egg white are combined, combine the milk, sparkling water, and melted butter in the eggs.
- Gradually add the wet mixture to the dry ingredients while constantly whisking and until no lumps appear.
- Once the flour is incorporated and you get a creamy texture, set aside for 10-15 minutes.
- Use a crepe pan preferably that has a square form or any other non-sticking pan that you have. Add the pan on medium heat, spray oil list a little bit of oil and wait until the pan is hot
- Add ⅓ cup of batter on a hot pan and quickly swirl the pan while pouring, to cover the bottom of the pan in a thin, even layer.
- Leave the crepe for 30-45 seconds on each side. You will know that it’s cooked once the underside of the crepe is golden brown. Then carefully flip the crepe with a spatula and wait for another 30seconds.
- Remove it to a plate and repeat the process with the remaining batter.
- Add Nutella as a base for the filling, then cut the crepe on a 1 inch wide. Add once slice a banana on each crepe part and roll the crepe so you can get the end result. Add 1 tbsp whipping cream to each piece enjoy!
- To prevent having lumps in the batter use a blender to whisk the batter.
- Don’t use eggs that are just out of the fridge, leave them on room temperature for 10-15minutes
- From this batter, you get 5 crepes which is more than enough for dessert for 2 people but you can easily double and triple the recipe HERE. I like to make 15-20 crepes and once and then freeze them in a ziplock bag in the refrigerator for up to a week or in a freezer for up to 2 months.
- You can easily unfreeze them in a microwave.