Frozen Chocolate Crêpes
Frozen Chocolate Crêpes filled with chocolate mousse make an elegant, impressive dessert that’s perfect for chocoholics! 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!
This Easy Chocolate Crêpes Recipe is transformed into a show-stopping treat. If you’ve never tried making crepes at home, this is the perfect excuse!
Why You Must Make
- These frozen crepes are elegant and impressive.
- Cocoa crepes are filled with chocolate mousse. Double chocolate makes these double delicious!
- You can make them ahead of time and park them in the freezer.
- I learned to make crepes as a clutzy teenager, so don’t be intimidated by these paper-thin French pancakes.
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!
How to Make
- Blend the crepe ingredients, except for the butter, in a blender on low speed. Let it rest.
- PRO-Tip: 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.
- PRO-Tip: Using a blender makes it super easy to pour the batter into your crêpe pan to cook. Blender pancakes take only seconds to combine!
- Brush your pan with butter and when it sizzles, add 3-4 tablespoons of batter to the pan.
- Lift the pan off the burner and swirl the pan to coat the bottom.
- Cook for about a minute, then flip to finish cooking.
- 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.
- Stack them on a plate until you’re finished with all the batter.
- Use your blender to make a smooth batter.
- Let the batter rest for at least 30 minutes to relax the gluten. An hour is even better.
- A crepe pan is great, but any heavy-bottomed stainless steel, nonstick, or well-seasoned cast-iron pan will work fine.
- Slowly heat the pan on medium heat and adjust between medium and medium-low as needed.
- Be generous when greasing the pan for the first crepe. Use butter as it will lubricate as well as add delicious flavor.
- Depending on the size of your pan, you will need a few tablespoons of batter. This may take a couple of tries to get the right amount. Start with about 3 tablespoons.
- Rotate the pan to spread the batter to almost cover the surface of your pan.
- Wait until the surface starts to look matte instead of shiny and the edges start to dry before flipping.
- Use a plastic spatula, a wooden tool made for crepes, and/or your fingers to flip the crepes. Note: the first crepe may not be perfect. Use it to sample! Cook’s treat.
- Stack crepes on a plate. They don’t stick together. But if you plan to store them in the refrigerator, separate with parchment or wax paper. Cover with plastic wrap before refrigerating.
Frequently Asked Questions
Crêpes is the French word for pancakes. Compared to thicker American pancakes, crêpes are light and paper-thin. They’re rolled around or folded over fillings like jam, fruit, vegetables, cheese, meat, or a combination. They, obviously, can be savory or sweet. and are often served with a complementary sauce. Quite versatile, they can be served as a starter, entree, or dessert.
Crepe ingredients may include: Eggs, flour, sugar, milk, vanilla, and melted butter. Cocoa can be added to make chocolate crepes. For savory crepes, the sugar and vanilla are eliminated and other ingredients like herbs may be added.
No, you may use any non-stick, heavy skillet to make crepes.
The options are endless and the fillings vary depending on whether your crepes are an entree or dessert. For dessert crepes, fruit, Nutella, and lemon curd are delicious. For savory crepes, try smoked salmon and cream cheese, crab salad, chicken and mushrooms in a cream sauce, or even roasted vegetables with a cheese sauce.
Separate with wax or parchment paper, then cover with plastic wrap so they’re airtight. They can be kept in the refrigerator for about 2 days, or frozen for up to a month.
There are so many options. In France we had them filled with Nutella and folded in quarters as a snack. Growing up, we rolled them around whipped cream for a special breakfast. Add a sauce, fruit garnish, chocolate curls or a scoop of ice cream. The filling will help determine what garnishes work best.
Creme Anglaise, pronounced krehm ahn-GLEHZ, is a rich, French custard sauce that is served with cakes and other desserts. It can be used hot or cold. PRO-Tip: Cookbook author and friend, Dorie Greenspan taught me that creme Anglaise is basically melted vanilla ice cream. Her hack is to use melted vanilla ice cream as a shortcut!
You May Also Like:
- Butter and Rum Crepes
- Classic Buttermilk Pancakes
- Brown Butter Crepes with Berry and Cheesecake Filling
- Fresh Corn Pancakes
- More of the Best Homemade Chocolate Recipes
- Check out all my recipes in my Recipe Index
- 2 eggs
- 1/2 cup flour
- 1/4 cup sugar
- 1 cup milk
- 2 tablespoons unsweetened cocoa
- 1 tablespoon butter, melted
- 1 teaspoon vanilla
- 4 egg yolks
- 1/2 cup sugar
- 1 vanilla bean, split
- 1 1/2 cups half and half
- 2 cups semi-sweet chocolate chips
- 1 1/2 teaspoon vanilla
- Pinch of salt
- 1 1/2 cup whipping cream
- 6 egg yolks
- Using a blender (not a food processor), combine the first seven ingredients and mix at low speed till just combined. Allow batter to rest, covered, for one hour.
- Brush 8-inch crêpe pan (I used a saute pan), lightly with butter. When the butter starts to sizzle, but not brown, add about 1/4 cup of batter to the pan.
- Lift the pan off the 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.
- When crêpes are cooled, place a heaping tablespoon of mousse onto each and roll.
- Place on a baking sheet, seam side down, and freeze.
- To serve, pour a puddle of warm crème anglaise on a plate and top with one or two frozen crêpes. Garnish as desired...berries, chocolate shavings, etc. Filled crêpes may be wrapped and frozen for up to a month.
- To make creme Anglaise, combine yolks and sugar in a 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 the 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.
- To make the mousse, combine chocolate, vanilla, and salt in a blender or food processor. Mix about 30 seconds.
- 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.
Make the mousse first so it has time to thicken up in the refrigerator.
If you don't want to make creme Anglaise, you can substitute melted, premium vanilla ice cream.
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Amount Per Serving: Calories: 872Total Fat: 59gSaturated Fat: 34gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 471mgSodium: 171mgCarbohydrates: 79gFiber: 4gSugar: 61gProtein: 15g
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