Crepe au Chocolat Recipe – Silky, Rich & Delightfully Easy

If you’ve ever strolled through a French market or café and caught the sweet aroma of warm chocolate and butter wafting from a skillet, you’ve likely encountered the crêpe au chocolat. This thin, delicate French pancake filled with smooth chocolate is pure indulgence — elegant enough for dessert yet simple enough for a cozy breakfast.

Today we’ll guide you through making authentic crêpe au chocolat at home, with tips to perfect both your crepes and your filling. It’s a treat that’s easier than it looks — and absolutely worth every bite.

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Why You’ll Love This Crêpe au Chocolat

This recipe for crêpe au chocolat is:

• Elegant, indulgent, and quick to make
• Made from pantry staples
• Flexible for breakfast, brunch, or dessert
• Easy to scale up for gatherings

If you’re already a fan of our Nutella Crepe Recipe, think of this as the upgraded, richer version with homemade chocolate filling.

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What Is a Crêpe au Chocolat?

A crêpe au chocolat is a thin French pancake filled with melted chocolate or chocolate ganache. Traditionally made with a basic sweet crepe batter, it’s cooked in a hot pan, filled with chocolate, then folded or rolled into a warm, hand-held dessert.

Crêpes au chocolat can be made:

• With rich homemade ganache
• Using dark chocolate or milk chocolate bars
• Sweetened with sugar, topped with whipped cream or berries

You’ll find this dessert everywhere in Paris — from street stands to patisseries — usually topped with powdered sugar or even flambéed for drama.

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Ingredients You’ll Need

For the Crêpes:

• 1 cup all-purpose flour
• 2 large eggs
• ¾ cup milk
• ½ cup water
• 2 tablespoons melted butter
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• Pinch of salt

For the Chocolate Filling:

• ½ cup heavy cream
• 100g (about 3.5 oz) dark chocolate, chopped
• 1 teaspoon butter (optional for sheen)

Ingredient Tips:

• Use high-quality chocolate for the filling (60–70% cocoa)
• The butter adds extra shine to the ganache
• You can make the batter ahead of time — it improves with rest

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Step-by-Step Instructions

Step 1: Make the Batter

Whisk eggs, flour, sugar, and salt. Slowly add milk and water, then melted butter and vanilla. Whisk until smooth. Let rest for 30 minutes at room temp (or refrigerate up to 24 hours).

Step 2: Cook the Crêpes

Heat a nonstick pan over medium heat. Grease lightly with butter. Pour in ¼ cup batter, swirl to coat. Cook 1–2 minutes until golden, flip and cook 30 seconds more. Stack on a plate.

Step 3: Prepare Chocolate Ganache

Heat cream until just simmering. Pour over chopped chocolate. Let sit 1 minute, then whisk until smooth. Stir in butter if using.

Step 4: Fill and Fold

Spoon or spread warm ganache onto half of each crepe. Fold into quarters or roll up. Serve immediately with optional toppings.

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Chocolate Filling Options

• Classic Ganache (as above)
• Nutella for a shortcut
• Dark chocolate bar melted directly in the hot crepe
• Chocolate-hazelnut spread + chopped hazelnuts
• Chocolate mousse for a richer twist

Want to experiment with a chocolate-flavored crepe base too? Try this chocolate crepes recipe from AllRecipes for a variation where the batter itself is infused with cocoa.

History and Popularity of Crêpes in France

Crêpes have been a staple of French cuisine since the 13th century, originating in Brittany. While savory galettes were common, sweet crêpes — especially filled with chocolate — became popular in cafés and creperies across France.

The crêpe au chocolat rose in popularity thanks to its simplicity and universal appeal. Street vendors in Paris often serve it folded into a cone and wrapped in parchment, making it an easy dessert to eat while walking. Over time, chocolate crepes made their way into restaurants and home kitchens as a versatile treat for breakfast or dessert.

This cultural history is part of why crepes are so loved — they’re traditional, adaptable, and always feel special.

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Expert Tips for French-Style Crepes

• Let the batter rest — it improves texture and prevents tearing
• Use a nonstick skillet or crepe pan for easy flipping
• Keep cooked crepes warm under foil
• Don’t overfill; too much chocolate makes folding tricky
• For extra elegance, serve with crème fraîche or whipped cream

How to Serve Crêpe au Chocolat

• Folded in triangles, dusted with powdered sugar
• Rolled up and drizzled with extra ganache
• With berries, banana slices, or crushed nuts
• As part of a brunch spread with Banana Muffins and cappuccino
• With a scoop of vanilla ice cream for dessert

Creative Crepe Toppings for Crêpe au Chocolat

While classic crêpe au chocolat is wonderful on its own, adding toppings can turn it into a show-stopping dish. Here are a few ideas to elevate your presentation and flavor:

• Sliced bananas or strawberries – Add freshness and color
• Chopped hazelnuts or toasted almonds – For a crunch that pairs perfectly with the chocolate
• Crème fraîche or whipped cream – Softens the richness of the chocolate
• Sea salt flakes – A small pinch can enhance the cocoa flavors
• Orange zest or raspberry coulis – Bright contrast to the richness

These toppings are also great for building your own crepe bar for brunch or dessert parties.

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Storage & Reheating

• Refrigerator: Store plain crepes up to 2 days, filled crepes for 1 day
• Freezer: Stack unfilled crepes with parchment; freeze up to 2 months
• Reheat: Warm in a pan or microwave for 10–15 seconds

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Frequently Asked Questions

Can I use milk chocolate instead of dark?

Yes! It will be sweeter and more kid-friendly.

Can I make these dairy-free?

Use plant-based milk and coconut cream for the ganache.

Can I use store-bought chocolate spread?

Absolutely. Nutella or any quality hazelnut spread works well.

What’s the difference between crêpe au chocolat and Nutella crepe?

This version uses homemade chocolate ganache and feels a bit more elevated, while Nutella crepes are quicker and slightly sweeter.

Pairing Crêpe au Chocolat with Drinks & Other Recipes

A crêpe au chocolat is indulgent, but when paired with the right drink or side, it becomes even more memorable. Here are a few ideas:

• Espresso or cappuccino – The bold coffee flavor balances the sweetness of the chocolate
• Sparkling water with lemon – A clean, refreshing contrast
• French hot chocolate – If you’re in the mood for a full chocolate experience
• Fresh-squeezed orange juice – Brings acidity and brightness to the plate
• A scoop of vanilla ice cream or sorbet – Adds temperature contrast and elegance

For a full sweet brunch, serve alongside Banana Muffins or Nutella Crepes. The trio makes a crowd-pleasing, French-inspired morning spread.

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