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Chocolate Crepes and strawberry halves on a puddle of creme anglaise

Frozen Chocolate Crêpes

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Frozen Chocolate Crêpes filled with chocolate mousse make an elegant, impressive dessert. The combination of chocolate crepes rolled around chocolate mousse and served over creme anglaise will wow anyone who’s lucky enough to get a bite!

Frozen Chocolate Crepes on a white dessert plate

Frozen Chocolate Crêpes

With Lent closing in on us, and my high schooler vowing to give up sweets till Easter, I knew I’d have to come up with a decadent dessert for Fat Tuesday. My friend, Lynn, shared an incredibly delicious  recipe for frozen chocolate crepes years back, and it was high time to make this stunning treat.

I grew up making and eating fruit and whipped cream filled crêpes for many weekend breakfasts, but married a guy who prefers the thicker, traditional pancakes. So when I mentioned this dessert to my youngest, he looked at me and questioned, “crêpes?” I knew this culinary gap needed to be remedied!

Blender Crepes

These frozen chocolate crêpes  are mixed in a blender which makes them super easy to pour into your crêpe pan to cook. Blender pancakes take only seconds to combine!

Note that the first crêpe, like the first pancake, is often your test version and isn’t worth saving. This recipe should make 12 8-inch crêpes, though, so one for practice isn’t a problem.

Resting the batter helps the flour to absorb any liquid and thicken along with letting any gluten formation tone down. Less gluten results in more tender crêpes.


Love this recipe? Please consider rating it in the comments below. You can also follow me on Facebook, Pinterest and Instagram.

Frozen Chocolate Crepes on a white dessert plate

Frozen Chocolate Crêpes

Chocolate crepes filled with chocolate mousse and served over a luscious creme anglasie sauce!

  • Author: Liz Berg
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Blending, Cooking, Beating
  • Cuisine: French-American


Adapted from The Best of Bon Appetit

For crêpes:

  • 2 eggs
  • 1/2 cup flour
  • 1/4 cup sugar
  • 1 cup milk
  • 2 tablespoons unsweetened cocoa
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla
  • Butter

Crème Anglaise:

  • 4 egg yolks
  • 1/2 cup sugar
  • 1 vanilla bean, split
  • 1 1/2 cups half and half

Chocolate Mousse:

  • 2 cups semi-sweet chocolate chips
  • 1 1/2 teaspoon vanilla
  • Pinch of salt
  • 1 1/2 cup whipping cream
  • 6 egg yolks


  1. Using blender (not food processor), combine first seven ingredients and mix on low speed till just combined. Allow batter to rest, covered, for one hour.
  2. Brush 8 inch crêpe pan (I used a saute pan), lightly with butter. When butter starts to sizzle, but not brown, add about 1/4 cup of batter to pan. Lift off heat and swirl to coat bottom and sides, pouring off excess. Return to heat and cook about a minute…till bottom darkens and looks dry, using caution not to burn. Turn onto waxed paper or paper towel. Repeat, brushing pan with butter as needed.
  3. When crêpes are cooled, place a heaping tablespoon of mousse onto each and roll. Place on baking sheet, seam side down, and freeze. To serve, pour puddle of warm crème anglaise on plate and top with one or two frozen crêpes. Garnish as desired…berries, chocolate shavings, etc. Filled crêpes may be wrapped and frozen up to a month.
  4. To make creme anglaise, combine yolks and sugar in small bowl. Cut vanilla bean in half lengthwise, and with a small knife scrape the seeds into the egg mixture, reserving pod. Beat till light and fluffy. Pour half and half and vanilla pod into a saucepan. Bring to boil, then remove pod. Pouring very slowly, while beating constantly,drizzle the hot half and half into the egg mixture. Return to saucepan and cook over low heat till mixture thickens, about 20 minutes. Serve warm with crepes.
  5. To make mousse, combine chocolate, vanilla and salt in blender or food processor. Mix about 30 seconds.
  6. Bring cream to a boil. While still very hot, add to blender and continue processing till chocolate is completely melted. Add egg yolks and blend an additional 5 seconds. Transfer to bowl and cool.
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35 comments on “Frozen Chocolate Crêpes”

  1. I think I need a blender!

  2. I always see the Magic Pan station at the mall next to me and long for a crepe. Now I’ll try these at home!

  3. Oh. My. Goodness. I think this is what they serve in Heaven. Those look so good!

  4. Mmmm….I would love those for breakfast right now!

  5. Yumm…I’m a huge crepe fanatic, but I’ve never gone for chocolate…might have to try that out!

  6. The word frozen definitely caught my attention. I’m always freezing all sorts of things before eating them and love it. So, this sounds like just the thing for me.

  7. My husband was a little skeptical, but he adored them from the first bite! Thanks, everyone for your kind words 🙂

    PS..Carole, no blender????

  8. These look fantastic! And very yummy!

  9. Small blog world… I was just thinking about making crepes, but not chocolate ones. I just might have to change my gameplan!


  10. Lizzy you never seize to amaze me. Frozen crepes??? I’m totally impressed. They look delicious!

  11. Wow…these look great! What a great way to start the lenten season. I will have to try these this weekend.

  12. Perfection. I love the chocolate.

  13. Liz, they look beautiful! They weren’t too difficult to make for me. My family asks for these every time we’re all together and they’re a very favorite Christmas dessert.
    You did a great job!

  14. oh woman, I need these in my life.

  15. So what did your youngest think? The first thing I ever made by myself in the kitchen was a crepe and I filled it with grape jelly…lol. Yuck, right?
    This really does look decadent. I need to try my hand at this!

  16. Lizzy
    those crepes look so very very good! I have never had chocolate crepes, I would love to give them a try especially with all that ooey gooey chocolate in side them!

  17. i LOVE crepes – both eating and making, still after all these years don’t like the American pancakes.
    yours are so elegant, so delicious and so I want them.
    thanks for sharing Lizzy

  18. We have made crepes but never the chocolate ones. Everything tastes better with chocolate,, and then you add strawberries, Oh my! Your crepes are gorgeous.

  19. I love making crepes! Those look awesome… good luck on giving up the chocolate!

  20. Thanks so much for your lovely comments!

    Brandie, Nick really liked them…but I think he was secretly hoping I’d make plain chocolate mousse…maybe for Easter 🙂

  21. Yum! Anything with all that chocolate has to be good 🙂 Crepes always remind me of my honeymoon…our resort had them made to order every night after dinner. Heaven 🙂

  22. they look beautiful.. and creme sounds just wonderful 🙂

  23. Thanks, my friends!!!!

  24. The chocolate mousse hiding in the crepes look so tempting!!

  25. Wow! Those look amazing! following you now from bloggy moms!

  26. Thank you both for following! Welcome~

  27. Lizzy this looks beautiful. Yum

  28. Thanks, Mrs. Multitasker! Love your name 🙂

  29. Drool…these look heavenly.

    I’m hosting a weekly link up, Sweet Tooth Friday, and I’d love to have you share your recipe.

  30. Thanks for the invite, Alli…I will definitely share~

  31. I’m so glad you took the time to treat your family to such a decadent dessert. I’m sure, after this crepes, the men of your family will forget all about those silly pancakes!

  32. Oh my goodness…what could be better than frozen chocolate crepes??? Oh know…when they come with Chocolate Mousse and Crème Anglaise + fresh strawberries! You got me drooling over here!

  33. Thanks, C&C Cakery and Amy!!!

  34. Liz these are not only gorgeous but mouthwatering. I love crepes and prefer them to thicker pancakes. This is my idea of a perfect breakfast. Thank you for being a part of March’s YBR.

  35. You are most welcome 🙂

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