🍫🥞 Chocolate Drizzled Crepe Rolls
Delicate, buttery crepes filled with creamy chocolate hazelnut spread, rolled into elegant little spirals, and finished with a rich chocolate drizzle.
These Chocolate Drizzled Crepe Rolls are an easy yet impressive dessert. The crepes are thin and tender with lightly crisp edges, while the chocolate hazelnut filling adds a smooth, nutty sweetness. A final drizzle of melted chocolate makes them perfect for dessert tables, brunches, afternoon treats, or special occasions.
⏱️ Recipe Information
Prep Time: 15 minutes
Resting Time: 20–30 minutes
Cook Time: 20 minutes
Total Time: About 1 hour
Servings: 6–8
Difficulty: Easy
Method: Stovetop
🛒 Ingredients
🥞 For the Crepes
- 2 cups (250 g) all-purpose flour
- 2 cups (480 ml) milk
- 4 large eggs
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup (120 ml) water
🧈 For Cooking
- A little butter or neutral oil, as needed
🍫 For the Filling & Drizzle
- 1 cup (about 300 g) chocolate hazelnut spread
- ½ cup (85–90 g) chocolate, melted
✨ Optional Garnishes
- Chopped toasted hazelnuts
- Powdered sugar
- Fresh strawberries or raspberries
- Chocolate shavings
- Mini chocolate chips
- Whipped cream
👩🍳 Instructions
🥞 Make the Crepe Batter
1. Combine the Wet Ingredients
In a large mixing bowl, whisk together the eggs, milk, water, melted butter, vanilla extract, and sugar.
Whisk until smooth and well combined.
2. Add the Flour
Gradually add the flour and salt while whisking continuously.
Mix until you have a smooth, thin batter.
The consistency should be similar to heavy cream—fluid enough to spread quickly across a hot pan.
If you see small lumps, strain the batter through a fine-mesh sieve.
3. Rest the Batter
Cover the bowl and let the batter rest for 20–30 minutes at room temperature.
This allows the flour to fully hydrate and helps produce more tender crepes.
🍳 Cook the Crepes
4. Heat the Pan
Place a nonstick skillet or crepe pan over medium heat.
Lightly grease it with a small amount of butter.
You only need a very thin coating.
5. Pour the Batter
Give the batter a quick stir.
Pour approximately ¼ cup (60 ml) of batter into the center of the pan.
Immediately tilt and rotate the pan to spread the batter into a thin, even circle.
6. Cook the First Side
Cook for approximately 45–60 seconds, or until the surface looks mostly set and the edges begin to loosen from the pan.
The underside should be lightly golden.
7. Flip
Carefully loosen the edges with a thin spatula.
Flip the crepe and cook the second side for approximately 15–30 seconds.
Transfer to a plate.
Repeat with the remaining batter, lightly greasing the pan only when needed.
8. Stack the Crepes
Stack the finished crepes on a plate.
Cover them with a clean kitchen towel or plastic wrap while you work.
This keeps them soft and prevents the edges from drying out.
🍫 Fill the Crepes
9. Spread the Chocolate Hazelnut Filling
Place one crepe flat on a clean work surface.
Spread approximately 1½–2 tablespoons of chocolate hazelnut spread over the surface.
Spread it into a thin, even layer, leaving a small border around the edges.
Avoid using too much filling, as excess spread can squeeze out when the crepe is rolled.
10. Roll the Crepe
Starting from one edge, roll the crepe tightly into a long cylinder.
Keep the roll snug but don’t press so hard that the filling escapes.
Repeat with the remaining crepes.
🍫 Create the Crepe Rolls
11. Slice Into Pieces
Using a sharp knife, trim the ends if desired.
Cut each crepe roll into 2–3 smaller pieces, depending on the size you want.
For elegant dessert portions, cut them into approximately 2-inch (5 cm) pieces.
Arrange them upright or on their sides on a serving platter.
🍫 Make the Chocolate Drizzle
12. Melt the Chocolate
Place the chocolate in a microwave-safe bowl.
Microwave in 15–20 second intervals, stirring between each interval, until completely smooth.
Alternatively, melt it gently over a double boiler.
Don’t overheat the chocolate.
13. Drizzle
Using a spoon, piping bag, or small zip-top bag with the corner snipped off, drizzle the melted chocolate over the crepe rolls.
Create thin zigzag lines across the top.
For a richer finish, allow some chocolate to drip down the sides.
14. Garnish
Immediately sprinkle with chopped toasted hazelnuts if desired.
Add powdered sugar, chocolate shavings, or fresh berries for an elegant presentation.
15. Serve
Serve the crepe rolls immediately or chill briefly if you prefer a firmer chocolate filling.
For the best texture, allow refrigerated rolls to sit at room temperature for 10–15 minutes before serving.
⭐ Chef’s Tips
Keep the batter thin
Crepe batter should be much thinner than pancake batter. If it seems too thick, add 1–2 tablespoons milk or water.
Rest the batter
Don’t skip the resting period. It helps relax the gluten and produces softer, more delicate crepes.
Don’t overheat the pan
A pan that’s too hot will brown the crepes before you can spread the batter evenly.
Use a nonstick pan
A good nonstick skillet makes flipping delicate crepes much easier.
Don’t overfill
A thin layer of chocolate hazelnut spread is enough. Too much filling makes the rolls difficult to cut and can cause the filling to squeeze out.
Keep cooked crepes covered
Covering the finished crepes keeps them soft and flexible while you cook the rest.
Slice with a sharp knife
A sharp knife creates clean cuts without compressing the rolls.
🍓 Easy Variations
Strawberry Chocolate Crepe Rolls
Add thinly sliced strawberries over the chocolate hazelnut spread before rolling.
Banana Chocolate Crepe Rolls
Arrange thin banana slices over the filling for a classic chocolate-banana combination.
Peanut Butter Chocolate Rolls
Spread a very thin layer of peanut butter over the crepe before adding the chocolate hazelnut spread.
White Chocolate Drizzle
Replace the dark or milk chocolate drizzle with melted white chocolate.
Coconut Chocolate Rolls
Sprinkle finely shredded toasted coconut over the filling before rolling.
Triple Chocolate Crepes
Add mini chocolate chips to the chocolate hazelnut filling and finish with both dark and white chocolate drizzle.
🍽️ Serving Suggestions
Serve these beautiful crepe rolls with:
- Fresh strawberries
- Raspberries
- Banana slices
- Whipped cream
- Vanilla ice cream
- Chocolate sauce
- Caramel sauce
- Toasted hazelnuts
- Powdered sugar
For a special dessert platter, arrange the rolls upright and surround them with fresh berries and small scoops of vanilla ice cream.
🧊 Storage
Store filled crepe rolls in an airtight container in the refrigerator for up to 2–3 days.
For the best texture, keep them in a single layer or separate layers with parchment paper.
The chocolate hazelnut filling will firm up when chilled.
❄️ Freezing
For best results, freeze the plain cooked crepes rather than fully assembled rolls.
Place parchment paper between each crepe and store in a freezer-safe bag for up to 2 months.
Thaw in the refrigerator or at room temperature, then fill and roll as directed.
🍫🥞 Final Result
These Chocolate Drizzled Crepe Rolls are thin, tender, buttery, and filled with luscious chocolate hazelnut spread.
The elegant rolled shape makes them especially beautiful for entertaining, while the glossy chocolate drizzle adds the perfect finishing touch.
Delicate crepes + creamy hazelnut chocolate + rich chocolate drizzle = an irresistible dessert that’s as beautiful as it is delicious! 🍫🥞✨