Chocolate crepe rolls
Here’s an idea for presenting crêpes differently crepes for Candlemas. I chose to fill them with Praline and homemade spread. You can use Nutella, salted butter caramel, or speculoos spread according to your taste.
You can also make a savoury version by filling them with cheese.
I made chocolate crepes and plain crepes, which I layered together. I then rolled them and cut them into mini rolls. These mini crepe rolls are a big hit at buffets.
For a snack, served with a scoop of vanilla ice cream, these chocolate crepe rolls are a delight!
You can also make a crepe cake by stacking the crepes in a springform pan. Spread the topping of your choice between each layer.
Allow to set in the refrigerator before unmolding. Top crepe cake with nutella and sprinkle with nougatine for example.
Table of Contents
The recipe on video
Preparation steps
NB: For full details of ingredients, see the recipe card at the end of this article, which you can print out.
Prepare the crepe batter
1. In a large bowl, mix the flour, sugar, vanilla sugar and a pinch of salt, then form a well in the center.
2. In a separate bowl, beat the eggs with the milk using a whisk. Gradually pour the mixture into the center of the well, whisking constantly.
3. Continue mixing, working in circles from the center outwards to avoid lumps. You should obtain a very smooth batter. If lumps persist, use an immersion blender to remove them.
4. Gradually add the hot melted butter, stirring well after each addition to ensure thorough incorporation.
5. Divide the batter into two equal parts. Sift the cocoa powder and incorporate it into one of the portions. Mix thoroughly to obtain a homogeneous batter.
6. Leave both batters to rest for an hour. The batter will thicken slightly.
7. After the resting time, mix the batter again, then add the water to make it more fluid. This makes for lighter crepes.
Cooking
1. Heat a frying pan and lightly grease it using oil-soaked paper towel.
2. Pour a small ladleful of batter into the frying pan, then tilt it to spread the batter evenly and form a thin layer. Add just enough batter to cover the bottom of the pan without excess.
3. Turn the crepe over as soon as it comes away easily, then lightly brown the other side.
4. Remove the cooked crepe and place on a plate. Repeat these steps to cook all crepes.
5. Once all the crepes are cooked, leave to cool before topping.
The filling
1. Place a chocolate crepe on the work surface, then place a plain crepe on top.
2. Spread a mixture of praline and Nutella on top, then roll up tightly.
3. For the cheese and honey crepe rolls, start with a plain crepe, then layer a chocolate crepe on top. Spread with a little honey and cheese, then roll up.
4. Cut the crepes rolls into small sections and prick each piece with a toothpick for easy serving.
5. Arrange the crepe rolls on a slate or serving platter.
6. The crepe rolls can be eaten as is, or served with a scoop of vanilla ice cream or custard.
Other snack recipes
Chocolate crepe Rolls
INGREDIENTS
I double the following ingredients:
- 250 g flour (8.8 oz)
- 3 eggs
- 1/2 liter milk (17 fl oz)
- A pinch of salt
- 1 teaspoon sugar even for savory crepes
- 50 g butter or 1 and 1/2 tablespoons of oil (1.8 oz)
- 1 packet of vanilla sugar
- 100 ml water optional, it makes very thin and light crepes (3.4 fl oz)
- 1 heaping tablespoon of cocoa powder for chocolate crepes
PREPARATION
Prepare the crepe batter
- In a large bowl, mix the flour, sugar, vanilla sugar and a pinch of salt, then form a well in the center.
- In a separate bowl, beat the eggs with the milk using a whisk. Gradually pour the mixture into the center of the well, whisking constantly.
- Continue mixing, working in circles from the center outwards to avoid lumps. You should obtain a very smooth batter. If lumps persist, use an immersion blender to remove them.
- Gradually add the hot melted butter, stirring well after each addition to ensure thorough incorporation.
- Divide the batter into two equal parts. Sift the cocoa powder and incorporate it into one of the portions. Mix thoroughly to obtain a homogeneous batter.
- Leave both batters to rest for an hour. The batter will thicken slightly.
- After the resting time, mix the batter again, then add the water to make it more fluid. This makes for lighter crepes.
Cooking
- Heat a frying pan and lightly grease it using oil-soaked paper towel.
- Pour a small ladleful of batter into the frying pan, then tilt it to spread the batter evenly and form a thin layer. Add just enough batter to cover the bottom of the pan without excess.
- Turn the crepe over as soon as it comes away easily, then lightly brown the other side.
- Remove the cooked crepe and place on a plate. Repeat these steps to cook all crepes.
- Once all the crepes are cooked, leave to cool before topping.
The filling
- Place a chocolate crepe on the work surface, then place a plain crepe on top.
- Spread a mixture of praline and Nutella on top, then roll up tightly.
- For the cheese and honey crepe rolls, start with a plain crepe, then layer a chocolate crepe on top. Spread with a little honey and cheese, then roll up.
- Cut the crepes rolls into small sections and prick each piece with a toothpick for easy serving.
- Arrange the crepe rolls on a slate or serving platter.
- The crepe rolls can be eaten as is, or served with a scoop of vanilla ice cream or custard.
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