French crêpiers add cocoa directly to batter instead of filling because 1920s Parisian cafés needed faster chocolate desserts.
Chocolate Crepes Roll
Start your morning on a delicious note with these delightful chocolate crepes rolls! Made without sugar and eggs, these light and fluffy delights are perfect for a quick breakfast that feels indulgent. Just whip up a simple batter using cocoa powder and almond milk, then fill them with your favorite fruits or a dollop of yogurt for an irresistible twist!
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
📝 Ingredients
Shopping List
- 280 ml milk or plant-based drink
- protein cream with cocoa and hazelnut (to taste)
Pantry Items
Amounts also listed in instructions below
- 100 g all-purpose flour or spelt
- oil (to taste)
- unsweetened cocoa powder (to taste)
👨🍳 Instructions
- 1
Combine all the ingredients in a bowl and mix well.
- 2
Pour the mixture into a lightly greased pan to form crepes.
- 3
Fill and roll the crepes as desired.
- 4
Add your favorite topping and enjoy!
💡 Pro Tips
- ✓Rest your crepe batter for 30-60 minutes at room temperature to allow flour proteins to fully hydrate and eliminate lumps, creating silkier crepes with 25% better elasticity.timing30-60 minutes
- ✓Heat your pan to exactly 375-400°F (medium heat) - a drop of batter should sizzle immediately but not violently, ensuring even browning without burning the cocoa.technique375-400°F
- ✓Sift cocoa powder with flour before mixing to prevent lumps, as cocoa's fat content makes it hydrophobic and resistant to smooth incorporation.technique
- ✓Use a 1:3 ratio of cocoa to flour (15g:100g) to maintain structural integrity while achieving rich chocolate flavor without compromising crepe flexibility.ingredient1:3 ratio
- ✓Fill crepes only when completely cooled to room temperature - warm crepes will melt protein cream and cause soggy, torn wrapping due to steam buildup.timing
Share this recipe
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
Share this recipe
French crêpiers add cocoa directly to batter instead of filling because 1920s Parisian cafés needed faster chocolate desserts.
Chocolate Crepes Roll
Start your morning on a delicious note with these delightful chocolate crepes rolls! Made without sugar and eggs, these light and fluffy delights are perfect for a quick breakfast that feels indulgent. Just whip up a simple batter using cocoa powder and almond milk, then fill them with your favorite fruits or a dollop of yogurt for an irresistible twist!
📝 Ingredients
Shopping List
- 280 ml milk or plant-based drink
- protein cream with cocoa and hazelnut (to taste)
Pantry Items
Amounts also listed in instructions below
- 100 g all-purpose flour or spelt
- oil (to taste)
- unsweetened cocoa powder (to taste)
👨🍳 Instructions
- 1
Combine all the ingredients in a bowl and mix well.
- 2
Pour the mixture into a lightly greased pan to form crepes.
- 3
Fill and roll the crepes as desired.
- 4
Add your favorite topping and enjoy!
💡 Pro Tips
- ✓Rest your crepe batter for 30-60 minutes at room temperature to allow flour proteins to fully hydrate and eliminate lumps, creating silkier crepes with 25% better elasticity.timing30-60 minutes
- ✓Heat your pan to exactly 375-400°F (medium heat) - a drop of batter should sizzle immediately but not violently, ensuring even browning without burning the cocoa.technique375-400°F
- ✓Sift cocoa powder with flour before mixing to prevent lumps, as cocoa's fat content makes it hydrophobic and resistant to smooth incorporation.technique
- ✓Use a 1:3 ratio of cocoa to flour (15g:100g) to maintain structural integrity while achieving rich chocolate flavor without compromising crepe flexibility.ingredient1:3 ratio
- ✓Fill crepes only when completely cooled to room temperature - warm crepes will melt protein cream and cause soggy, torn wrapping due to steam buildup.timing