I’m excited to share this indulgent, soft, chocolate-infused crêpe recipe. These thin, tender crêpes wrap around a warm chocolate filling that melts beautifully, turning a simple batter into an elegant dessert or breakfast treat. Homemade Chocolate-Filled Crêpes

Why You’ll Love This Recipe

I love how quickly these crêpes come together with basic pantry ingredients while still tasting rich and luxurious. The batter is smooth, the texture is delicate, and the chocolate filling makes every bite feel special. I also enjoy how customizable they are—I can keep them simple or dress them up with fruit, nuts, or cream.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1/4 teaspoon salt
3 large eggs
1 1/4 cups milk
2 tablespoons melted butter (plus extra for greasing the pan)
1/2 cup melted chocolate or chocolate spread for filling
optional toppings: berries, banana slices, whipped cream, chopped nuts, powdered sugar

Directions

In a bowl whisk together the flour, cocoa powder, sugar, and salt.
In a separate bowl mix the eggs, milk, and melted butter until smooth.
Slowly add the wet mixture into the dry ingredients while whisking until the batter becomes smooth and lump-free. Let it rest for 15-30 minutes to improve texture.
Heat a lightly greased non-stick skillet over medium heat.
Pour a small ladle of batter into the pan and swirl it to form a thin circle. Cook for about 1 minute until the edges lift. Flip and cook the other side for 30-60 seconds.
Remove the crêpe and keep warm while continuing with the remaining batter.
Spread melted chocolate or chocolate spread over each warm crêpe, then fold or roll. Add toppings if desired and serve immediately.

Servings And Timing

This recipe makes about 10–12 crêpes.

Preparation time: 10 minutes
Resting time: 15–30 minutes
Cooking time: 10–15 minutes

Variations

Fruit and Chocolate: I often add sliced bananas or strawberries inside for extra flavor.
Nutty Crêpes: Replace the chocolate filling with peanut butter or almond butter.
Citrus Twist: I add 1 teaspoon of orange zest to brighten the chocolate flavor.
Vegan/Gluten-Free: Use plant-based milk, oil instead of butter, and a gluten-free flour blend.
Ricotta and Honey: Fill the chocolate crêpes with ricotta mixed with honey, then drizzle chocolate on top.

Storage/Reheating

I store leftover crêpes stacked with parchment paper between each one in an airtight container in the refrigerator for up to 3 days.
For freezing, I wrap them individually and freeze for up to 2 months.
To reheat, I warm them in a low oven for 5–8 minutes or microwave them for about 20–30 seconds. I always add the chocolate filling after reheating so it melts perfectly.

FAQs

How thin should the batter be?

I aim for a pourable, light batter that spreads easily in the pan. It should be thinner than traditional pancake batter for delicate crêpes.

Can I make the batter ahead of time?

Yes, I often refrigerate the batter for up to 24 hours. Resting improves tenderness.

What pan works best?

A non-stick skillet or crêpe pan works beautifully because the shallow sides make flipping easier.

How do I keep the crêpes from tearing?

I keep them soft by not overcooking and letting them cool slightly before filling. Spreading a thin layer of filling also helps prevent tearing.

Can I use other fillings besides chocolate?

Absolutely. I enjoy using jams, nut butters, caramel, sweetened cream cheese, or whipped cream with fruit.

Conclusion

I hope this chocolate-filled crêpe recipe brings as much joy to your kitchen as it does to mine. These delicate crêpes are simple, elegant, and endlessly customizable. Whether served for breakfast, brunch, or dessert, they always feel special. Enjoy every warm, chocolatey bite!