These chocolate crepe rolls are soft, delicate, and filled with delicious Nutella and fluffy whipped cream. Each individual crepe roll is a chocolate lover's dream, with a rich, creamy filling wrapped inside a thin chocolate crepe.
Perfect for dessert, special occasions, or an afternoon treat, this easy chocolate crepe recipe looks impressive but is surprisingly simple to make at home.
chocolate crepe roll just for you ❤️ 🍒
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- 🎥 My latest video
- ❤️ Why You'll Love This Recipe
- What Is a Chocolate Crepe Roll?
- 📝 What I Learned Testing This Recipe
- 🥄 Ingredients You Need & Substitutions
- 🍫 Filling Ideas for Chocolate Crepe Rolls
- How to Make Chocolate Crepe Rolls
- 📝 Tips and Tricks for Perfect Chocolate Crepe Rolls
- ❓ Frequently Asked Questions
- 💫 Make-Ahead, Storage, and Freezing
- 🍰 Recipes to try next time
❤️ Why You'll Love This Recipe
- Rich chocolate flavour: Soft, delicate chocolate crepes filled with creamy Nutella and fluffy whipped cream. A delicious combination for chocolate lovers!
- Beautiful presentation: These chocolate crepe rolls look impressive when sliced, revealing the creamy filling inside.
- Perfect individual portions: Each Nutella crepe roll is a lovely little dessert, ideal for entertaining or enjoying as a sweet treat.
- Make-ahead friendly: Prepare the crepes in advance and assemble them when you're ready to serve.
- Easy to customise: Add fresh strawberries, sliced bananas, or a dusting of powdered sugar for an extra-special finish.
What Is a Chocolate Crepe Roll?
A chocolate crepe roll is a delicious little dessert made with thin, soft chocolate crepes wrapped around a creamy filling.
Unlike a traditional crepe cake, which is made by stacking layers of crepes, these individual rolls are filled and rolled into a neat little parcel.
My version combines chocolate crepes with rich Nutella and fluffy whipped cream for a simple but indulgent treat. They're lovely served chilled with a dusting of powdered sugar or a drizzle of melted chocolate.
📝 What I Learned Testing This Recipe
When I first made these chocolate crepes, I used far too much batter, and they turned out thick rather than thin and delicate!
After a little experimenting, I discovered that less batter is the secret to perfectly thin crepes. Pour a small amount into the pan and quickly spread it into a thin, even layer using the back of a large spoon.
Another lesson? Be gentle when flipping! These delicate chocolate crepes need a little patience, but once you get the hang of it, they're surprisingly easy to make.
My top tip: Keep the crepes thin and allow them to cool before adding the Nutella and whipped cream. This makes them much easier to roll without the filling melting.
🥄 Ingredients You Need & Substitutions
All-purpose flour: Gives the chocolate crepes their soft, delicate texture. Regular plain flour works perfectly.
Eggs: Help bind the batter together and give the crepes flexibility, making them easier to roll. Room-temperature eggs are ideal.
Salt: Just a pinch helps balance the sweetness and brings out the chocolate flavour.
Vanilla extract: Adds a lovely flavour to the chocolate crepes. You can leave it out if you prefer.
Granulated sugar: Adds a little sweetness to the crepe batter without making it overly sweet.
Unsweetened cocoa powder: Gives the crepes their rich chocolate flavour. Use regular unsweetened cocoa powder rather than drinking chocolate.
Milk: Helps create a smooth, pourable batter for thin crepes. You can also use your favourite unsweetened plant-based milk.
Unsalted butter: Adds richness and helps keep the crepes tender. Melt it and allow it to cool slightly before adding it to the batter.
For the Filling
Nutella: Adds a delicious chocolate-hazelnut flavour. You can use another chocolate-hazelnut spread if preferred.
Whipped cream: Makes the filling light and creamy, balancing the richness of the Nutella. Use cream whipped until it holds its shape.
🍫 Filling Ideas for Chocolate Crepe Rolls
One of the best things about these chocolate crepe rolls is how easy they are to customise! While Nutella and whipped cream make a delicious combination, there are plenty of other fillings to try.
Honey or maple syrup: Drizzle a little over the finished rolls for extra sweetness.
Biscoff spread: A sweet, caramelised biscuit flavour that pairs beautifully with chocolate crepes.
Fresh fruit: Try sliced strawberries, bananas, or raspberries for a fresh, fruity filling.
Crushed cookies: Add crushed Oreos or chocolate biscuits for a little crunch.
Chopped nuts: Toasted hazelnuts, almonds, or pecans add a lovely texture.
Chocolate chips: Sprinkle mini chocolate chips over the cream before rolling.
Jam: Strawberry or raspberry jam adds a delicious fruity contrast.
How to Make Chocolate Crepe Rolls
Prepare the Chocolate Crepes
Step 1: Melt the butter. Melt 3 tablespoons of unsalted butter in a small saucepan over low heat. Set aside to cool slightly.
Step 2: Mix the dry ingredients. In a mixing bowl, whisk together the flour, sugar, cocoa powder, and salt.
Step 3: Combine the wet ingredients. In a separate bowl, whisk together the milk, eggs, vanilla extract, and cooled melted butter.
Step 4: Make the batter. Gradually pour the wet ingredients into the dry ingredients, whisking until you have a smooth, thin batter without lumps.
Step 5: Cook the chocolate crepes. Heat a lightly buttered non-stick frying pan over medium heat. Pour in a small amount of batter and quickly swirl it around to form a thin, even layer. Cook for approximately 1–2 minutes, carefully flip with a spatula, and cook the other side. Repeat with the remaining batter.
Step 6: Cool completely. Transfer the cooked crepes to a plate and allow them to cool before adding the filling.
Assemble the Nutella Crepe Roll
Step 7: Arrange the crepes. Place three cooled chocolate crepes in a row on a clean surface, slightly overlapping each other.
Step 8: Add the Nutella. Spread a layer of Nutella along the centre of the overlapping crepes, leaving space around the edges.
Step 9: Add the whipped cream. Spoon or spread a layer of fluffy whipped cream over the Nutella.
Step 10: Roll the crepes. Gently fold the sides inward to help contain the filling. Starting at one end, carefully roll the overlapping crepes into a neat log.
Step 11: Serve. Slice the chocolate crepe roll or enjoy it whole. For a firmer filling, refrigerate briefly before serving.
📝 Tips and Tricks for Perfect Chocolate Crepe Rolls
Chill for cleaner slices: Refrigerate the finished Nutella crepe roll briefly before slicing to help the cream filling hold its shape.
Use room-temperature ingredients: Allow your eggs and milk to come to room temperature before mixing. This helps create a smooth chocolate crepe batter.
Keep the crepes thin: Less batter is better! Pour a small amount into the pan and quickly swirl it around to create thin, delicate crepes that are easy to roll.
Choose the right pan: I use a 10-inch (25 cm) non-stick crepe pan, which makes approximately 12 thin chocolate crepes from this recipe.
Watch the heat: Cook your crepes over medium heat, adjusting as needed. If the pan is too hot, the crepes can burn or become too dry and difficult to roll.
Flip carefully: Wait until the edges begin to lift before gently flipping each crepe with a thin spatula to prevent tearing.
Cool before filling: Allow the cooked chocolate crepes to cool completely before adding the Nutella and whipped cream. Warm crepes can cause the cream to melt.
Don't overfill: Spread the Nutella and whipped cream evenly, leaving a little space around the edges to prevent the filling from spilling out.
Overlap three crepes: Arrange three chocolate crepes in a row, slightly overlapping each other. This creates the perfect base for your individual chocolate crepe roll.
Roll like a sushi roll: Fold the sides inward, then roll gently but firmly to create a neat log without squeezing out the filling.
❓ Frequently Asked Questions
Use a good non-stick frying pan or crepe pan and lightly grease it with butter. Make sure the pan is heated before adding the batter, and gently loosen the edges with a thin spatula before flipping.
Yes! An electric crepe maker works well for making thin, evenly cooked chocolate crepes. Follow the manufacturer's instructions and avoid using too much batter.
All-purpose flour works best for this recipe. You can experiment with a gluten-free all-purpose flour blend, although the texture and flexibility may differ. I haven't tested this substitution.
You can try omitting the cocoa powder for a plain crepe, but you may need to adjust the flour or liquid to maintain the right batter consistency.
Crepes can tear if they're too thin, flipped too early, or cooked until dry. Allow the batter to set before flipping, use a thin spatula, and handle the crepes gently.
Yes! Prepare the chocolate crepes ahead of time and refrigerate them in an airtight container for up to 2 days. Add the Nutella and whipped cream closer to serving for the best texture.
Store assembled crepe rolls in an airtight container in the refrigerator for up to 2 days. Because they contain whipped cream, keep them refrigerated until serving.
The unfilled chocolate crepes can be frozen with baking paper between each layer in a freezer-safe container for up to 2 months. Thaw in the refrigerator before filling. I wouldn't recommend freezing the assembled rolls because whipped cream can become watery when thawed.
💫 Make-Ahead, Storage, and Freezing
Make-Ahead: You can prepare the chocolate crepes up to 2 days in advance. Allow them to cool completely, then stack them with baking paper between each crepe and store in an airtight container in the refrigerator. Add the Nutella and whipped cream closer to serving for the best texture.
Storage: Store leftover chocolate crepe rolls in an airtight container in the refrigerator for up to 2 days. Because the filling contains whipped cream, keep the rolls refrigerated until ready to serve.
Freezing: The unfilled chocolate crepes freeze well for up to 2 months. Place baking paper between each crepe to prevent sticking, then transfer to a freezer-safe container or bag. Thaw overnight in the refrigerator before filling. I don't recommend freezing assembled Nutella crepe rolls, as the whipped cream may separate and become watery when thawed.
🍰 Recipes to try next time
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
Chocolate Crepe Roll with Nutella and Cream
- Total Time: 45 minutes
- Yield: 12 crepes (4 crepe rolls) 1x
Description
These chocolate crepe rolls are soft, delicate, and filled with delicious Nutella and fluffy whipped cream. Each individual crepe roll is a chocolate lover's dream, with a rich, creamy filling wrapped inside a thin chocolate crepe.
Ingredients
- 3 tablespoons unsalted butter
- 1 ¾ cup all-purpose flour
- 1 teaspoon white sugar (optional)
- 3 tablespoons cocoa powder
- ¼ teaspoon salt
- 3 eggs
- 2 cups milk of choice
- 1 teaspoon vanilla
- extra butter for frying to prevent sticking if needed.
Filling
- 4 tablespoons (approximately 74 g) Nutella.
- 1 cup of already-whipped cream.
- berries (optional)
Instructions
- In a small saucepan, melt the 3 tablespoons of unsalted butter over low heat. Set it aside to cool slightly.
- In a mixing bowl, whisk together the flour, sugar, cocoa powder, and salt.
- In another bowl, combine the milk, eggs, vanilla extract, and melted butter. Gradually add the wet ingredients to the dry ones.
- Whisking continuously until a smooth batter forms.
- Heat a non-stick skillet or crepe pan over medium heat and add a small amount of butter to coat the surface. Pour a ladleful of batter into the center of the pan, swirling it around to ensure an even coating. Cook for about 1-2 minutes on each side or until the edges are lightly golden. Repeat until you have a stack of delectable crepes.
Assemble the Chocolate Crepe:
- Place three crepes in a row, slightly overlapping, on a clean surface.
- Spread a generous layer of Nutella down the center of the crepes, leaving space at the edges.
- Top the Nutella with a layer of fluffy whipped cream.
- Gently fold the sides of the crepes inward, creating a rectangular shape. Starting from one end, carefully roll the crepes into a tight log, ensuring that the filling is securely tucked inside.
Decorating Options
- Transfer the rolled crepe log onto a serving platter. Decorate the top with swirls of fresh whipped cream and a drizzle of Nutella for that extra touch of indulgence. Feel free to get creative with additional toppings, such as fresh berries or a dusting of powdered sugar.
Notes
When flipping a crepe, it's essential to wait until the edges begin to slightly lift from the pan and the underside is golden brown. This indicates that the crepe has set enough to be flipped without breaking. Additionally, make sure to flip the crepe with a swift and confident motion to avoid any tearing or folding. With a little practice, you'll become an expert at flipping crepes!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Method: Frying
Nutrition
- Serving Size: per crepe roll
- Calories: 780 kcal
- Sugar: 24 grams
- Fat: 37 grams
- Saturated Fat: 20 grams
- Carbohydrates: 91 grams
- Fiber: 5 grams
- Protein: 20 grams
Let me know if you have any questions. Nikki
Let me know if you have anymore questions 💛Nikki