Swirl crêpes are soft, melt-in-your-mouth French crêpes made from classic crêpe batter, decorated with a delicate chocolate spiral that creates a beautiful marbled effect.
This recipe is a new and creative way to enjoy crêpes for Candlemas, a traditional French celebration on February 2nd when crêpes are made and shared as a symbol of good luck and togetherness.
For a fun twist on classic Candlemas recipes, these fluffy swirl crêpes are sure to impress your children. Soft, melt-in-your-mouth crêpes that are just as beautiful as they are delicious, featuring a stunning chocolate marbled spiral effect. These crêpes are guaranteed to be a crowd pleaser.
You can use your favorite crêpe batter recipe to make them. Fill them however you like: chocolate spread, jam, salted caramel, or any other spread you enjoy.
I filled mine with pistachio spread and they were absolutely delicious. Let your cravings guide you and fill them with fruits such as apples, pears, or bananas sautéed in a little butter, brown sugar, vanilla, or cinnamon. Serve them with custard for a comforting snack or a delightful Sunday brunch.
Crêpes can be enjoyed all year round. Simply change their look and filling to turn them into a true moment of indulgence every time.
Table of Contents
How to Create the Chocolate Swirls in the Crepes?
The technique may seem tricky at first, but it is actually very simple. Start by preparing a classic crêpe batter. Then take about one third of the batter and mix in unsweetened cocoa powder to create the chocolate stripes.
You can also reverse the colors by keeping a small portion of the batter plain and adding cocoa powder to the larger portion. This will create white swirls on a chocolate background.
Pour the batter using a clean squeeze bottle, such as a ketchup or sauce bottle, for better control when drawing the swirls like this one.
Ingredients:
Note: You can find the printable recipe card at the end of the article
- 1/2 liter whole milk
- 200 g all-purpose flour (7 oz)
- 4 eggs
- 1 teaspoon fine salt ( 3 g)
- 20 g unsalted butter ( 0.7 oz)
- 1 teaspoon vanilla extract
- 60 ml water (preferably mineral) (2 oz)
- 50 g powdered sugar ( 1.8 oz)
- 30 ml (2 tablespoons) of rum or Grand Marnier (water for me) (1 oz)
- 10 g unsweetened cocoa powder (0.35 oz)
How to Make Swirl French Crepes
1. Mix the milk with the eggs, water, and vanilla extract in a measuring cup.
2. In a mixing bowl, combine the sifted flour, salt, and sugar. Make a well in the center.
3. Gradually pour the milk mixture into the well while whisking in a circular motion, starting from the center. Occasionally tap the sides of the bowl so the flour falls into the batter and mixes smoothly.
4. Once all the milk has been incorporated and the batter is smooth and lump free, add the melted butter, hot but not scalding. Mix well.
Note: If there are still lumps, strain the batter through a fine sieve.
5. Take 250 g / 8.8 oz of the plain batter and gradually mix it into the unsweetened cocoa powder, stirring after each addition to avoid lumps.
6. Pour the cocoa batter into a squeeze bottle or a clean ketchup bottle. Cover both batters and let them rest for 1 to 2 hours before cooking.
7. After the resting time, heat a frying pan over medium heat and lightly grease it with butter using a paper towel or a brush. Stir the batter before using it.
8. Remove the pan from the heat and hold the bottle of cocoa batter above it. Draw a spiral starting from the center and moving toward the edge of the pan.
9. Place the pan back over the heat. The batter will cook almost immediately. If there are any areas with uncooked batter, wait until they dry before adding the plain batter.
10. Pour a small ladle of plain batter into the pan, tilting it to spread the batter evenly and cover the entire surface. Use just enough batter to coat the bottom for thin crêpes.
11. As soon as the edges begin to lift slightly, flip the crêpe. If you want the crêpes to remain pale without browning, remove them quickly from the heat. I browned mine a little too much.
12. Stack the crêpes on top of each other and cover them with a clean kitchen towel to keep them warm and soft.
13. Spread a small amount of your chosen filling, fold in the two sides slightly, then roll the crêpe.
Enjoy the soft swirl crêpes cold, warm, or hot, according to your preference.
If you plan to enjoy them the next day, preheat the oven to 150°C (302°F), then turn it off before placing the crêpes in an ovenproof dish. Let them warm for about 10 minutes. You can also reheat them in a hot pan with the heat turned off, covering them to retain moisture.
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Fluffy French Swirl Crepes
INGREDIENTS
- 1/2 liter whole milk
- 200 g all-purpose flour
- 4 eggs
- 1 teaspoon fine salt 3 g
- 20 g unsalted butter
- 1 teaspoon vanilla extract
- 60 ml water preferably mineral
- 50 g powdered sugar You can omit it or add more or less
- 30 ml rum or Grand Marnier (water for me) 2 tablespoons
- 10 g unsweetened cocoa powder
PREPARATION
- Mix the milk with the eggs, water, and vanilla extract in a measuring cup.
- In a mixing bowl, combine the sifted flour, salt, and sugar. Make a well in the center.
- Gradually pour the milk mixture into the well while whisking in a circular motion, starting from the center. Occasionally tap the sides of the bowl so the flour falls into the batter and mixes smoothly.
- Once all the milk has been incorporated and the batter is smooth and lump free, add the melted butter, hot but not scalding. Mix well.
- Note: If there are still lumps, strain the batter through a fine sieve.
- Take 250 g / 8.8 oz of the plain batter and gradually mix it into the unsweetened cocoa powder, stirring after each addition to avoid lumps.
- Pour the cocoa batter into a squeeze bottle or a clean ketchup bottle. Cover both batters and let them rest for 1 to 2 hours before cooking.
- After the resting time, heat a frying pan over medium heat and lightly grease it with butter using a paper towel or a brush. Stir the batter before using it.
- Remove the pan from the heat and hold the bottle of cocoa batter above it. Draw a spiral starting from the center and moving toward the edge of the pan.
- Place the pan back over the heat. The batter will cook almost immediately. If there are any areas with uncooked batter, wait until they dry before adding the plain batter.
- Pour a small ladle of plain batter into the pan, tilting it to spread the batter evenly and cover the entire surface. Use just enough batter to coat the bottom for thin crêpes.
- As soon as the edges begin to lift slightly, flip the crêpe. If you want the crêpes to remain pale without browning, remove them quickly from the heat. I browned mine a little too much.
- Stack the crêpes on top of each other and cover them with a clean kitchen towel to keep them warm and soft.
- Spread a small amount of your chosen filling, fold in the two sides slightly, then roll the crêpe.
- Enjoy the soft swirl crêpes cold, warm, or hot, according to your preference.
- If you plan to enjoy them the next day, preheat the oven to 150°C (302°F), then turn it off before placing the crêpes in an ovenproof dish. Let them warm for about 10 minutes. You can also reheat them in a hot pan with the heat turned off, covering them to retain moisture.
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