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Chocolate crêpes

by Christina Julia

Chocolate crêpes

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 75g/3oz plain flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon caster sugar
  • 2 eggs, lightly beaten
  • 175ml/6fl oz milk
  • 2 teaspoons dark rum
  • 25g/1oz butter, melted, plus extra for brushing
  • For the filling
  • 5 tablespoons double cream
  • 225g/8oz dark chocolate (at least 70% cocoa solids)
  • 3 eggs, separated
  • 25g/1oz caster sugar


  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Sift the flour, cocoa and sugar into a bowl. Make a well in the centre,
    add the eggs and beat them in a little at a time, drawing in the flour
    mixture from the edge of the bowl. Add the milk, rum and butter, and
    beat until smooth. Cover and set aside for 30 minutes.
  • Brush an 18cm/7in crêpe pan with melted butter, and set over a
    medium heat. Pour 3 tablespoons of the batter into the pan, swirling it to
    cover the bottom. Cook for 3 minutes, turning once, then slide onto a
    plate. Cook another 11 crêpes in the same way. Stack, interleaved with
    baking parchment, and keep warm.
  • For the filling, put the cream and chocolate in a pan and melt gently,
    stirring. In a bowl, beat the egg yolks with half of the sugar until creamy,
    beat in the chocolate cream and leave to cool. In a separate bowl,
    whisk the egg whites into soft peaks, add the rest of the sugar and beat
    until stiff. Stir a spoonful of the whites into the chocolate mixture, then
    fold in the remainder.
  • Spread each crêpe with 1 tablespoon of the filling, then fold into
    quarters. Brush with melted butter, place on a buttered baking tray and
    bake in the oven for 20 minutes. Serve hot

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