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Chocolate Crêpes with Amarula and Berries

February 10, 2021 by Lucy Parissi Leave a Comment

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Chocolate crêpes with Nutella and mixed berries - perfect for an indulgent brunch or quick dessert.

These delicious Chocolate Crêpes are perfect for an indulgent brunch or as a quick dessert and a great way to celebrate Pancake Day! Fill them with hazelnut spread spiked with Amarula Vanilla Spice for a grown up treat.

You will also love… my Double Chocolate Pancakes!

Post may contain affiliate links. For more information, check my disclosure

three plates with chocolate pancakes filled with Nutella, strawberries and drizzled with chocolate sauce

In Collaboration with Amarula

We are HUGE pancake lovers at Supergolden Bakes headquarters – whether they are fluffy American style pancakes, English pancakes or French Crêpes!

These incredible chocolate pancakes (a.k.a chocolate crêpes if you are feeling fancy) are something special! Perfect for Pancake Day or dressed up with hazelnut and Amarula filling, fresh berries and chocolate sauce!

Chocolate crepes filled with Nutella and drizzled with chocolate syrup

CHOCOLATE PANCAKE INGREDIENTS

You need the usual suspects (milk, butter, eggs, flour) plus cocoa powder. I love adding some deliciously creamy Amarula Vanilla Spice for the grown ups to enjoy! You will need a non-stick frying pan (or a crepe pan) for pancake success!

  • Milk
  • Melted butter
  • Vanilla Extract
  • Eggs
  • Sugar
  • Flour (plain /all purpose)
  • Cocoa Powder
  • Hazelnut spread or you can use peanut butter or other nut spreads
  • Amarula Vanilla Spice (available on Amazon and Drinks Supermarket)
  • Fresh berries such as strawberries, raspberries etc.
chocolate pancakes ingredients laid out in small bowls

HOW TO MAKE CHOCOLATE CREPES

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

STEP 1 Add the milk, vanilla, melted butter, sugar and eggs in a mixing bowl and whisk together with a balloon whisk until thoroughly combined.

mixing eggs, milk and butter in a bowl

STEP 2 Sift the flour and cocoa powder into the bowl and whisk them in. Allow the batter to rest in the fridge for 30 minutes.

mixing chocolate pancake batter in a bowl with a balloon whisk

STEP 3 Heat your frying pan and wipe with a little butter or oil (or ghee). Pour some batter into the pan and swirl it around so it coats the bottom of the pan. Cook until bubbles form on top and the edges start to brown and curl.

STEP 4 Flip over and cook the other side for about a minute. Put the pancake on a plate lined with kitchen towel. Keep any new crêpes separated by kitchen towel so they don’t stick. Repeat until you use up all the batter, greasing the pan as needed.

Cooking chocolate crepes in a frying pan collage

STEP 5 Combine the hazelnut spread and Amarula Vanilla Spice and beat together with a hand mixer. Add double cream and whisk until soft peaks form.

STEP 6 Spread some of the filling over the pancakes and add berries (I used strawberries). Fold the pancake into quarters and drizzle with chocolate sauce.

Chocolate crepe filled with Nutella and strawberries

FLIPPING GENIUS PANCAKE TIPS

  • If you have a small milk frother you can combine all the ingredients in a measuring jug and use the frother to beat together.
  • Strain the batter into a measuring jug to remove any lumps and to make it easier to pour.
  • The batter benefits from resting for half an hour but you can also make it a day ahead and keep, covered, in the fridge until needed.
  • Make sure your pan is non-stick and grease with butter /ghee or neutral oil, wiping away any excess before adding the batter.
  • Use only a small quantity of batter and swirl the pan so it spreads out evenly.

Have you made my Chocolate Crêpes  recipe? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!

Chocolate Crêpes

Lucy Parissi | Supergolden Bakes
These delicious Chocolate Crêpes are perfect for an indulgent brunch or as a quick dessert and a great way to celebrate Pancake Day! Fill them with hazelnut spread spiked with Amarula Vanilla Spice for a grown up treat.
5 from 2 votes
Print Rate
Course: Breakfast / Brunch, Dessert
Cuisine: French
Keyword: chocolate crepes, Chocolate pancakes recipe, French Crepes
Prep Time: 15 minutes
Cook Time: 6 minutes
Resting: 30 minutes
Total Time: 51 minutes
Servings: 6
Calories: 365kcal

Ingredients

For the pancakes

  • 180 ml ( ¾ cup) milk
  • 1 tsp vanilla extract
  • 1 tbsp melted butter
  • 1 tbsp sugar
  • 2 large eggs
  • 95 g ( ¾ cup) plain flour
  • 2 tbsp cocoa powder
  • butter, oil or ghee to grease frying pan

For the filling

  • 5 tbsp hazelnut spread
  • 3 tbsp Amarula Vanilla Spice
  • 240 ml ( 1 cup) double cream
  • 100 g (1 cup) mixed berries

Chocolate Sauce

  • 4 tbsp hazelnut spread
  • 2 tbsp Amarula Vanilla Spice or milk as needed

Topping suggestions

  • icing sugar powdered sugar to dust
  • nuts

Instructions

Make the pancake batter

  • Put the milk, vanilla, melted butter, sugar and eggs in a bowl and whisk together with a balloon whisk until thoroughly combined.
  • Sift the flour and cocoa powder into the bowl and whisk them in. Strain the pancake batter into a measuring jug and chill in the fridge for 30 minutes.

Make the filling

  • Put the hazelnut spread and Amarula in a mixing bowl and beat to loosen. Add the cream and continue to whisk until you have soft peaks. Keep in the fridge until needed.

Cook the chocolate crepes

  • Heat your frying pan and grease with some butter or oil, wiping away any excess. Pour some batter into the pan and swirl it around so it coats the whole bottom of the pan. Cook until bubbles form on top and the edges start to brown and curl.
  • Flip over and cook the other side for about a minute. Put the pancakes on a plate lined with kitchen towel. Repeat until you use up all the batter, greasing the pan as needed.

Fill and serve

  • Heat the hazelnut spread and Amarula in a saucepan (or the microwave) until you have a pourable chocolate sauce.
  • Spread some of the filling over each of the crepes and add a few berries and some chopped nuts if you like. Fold in half and then into quarters.
  • Scatter with nuts, drizzle with chocolate sauce and dust with icing sugar. Serve immediately.

Video

Nutritional Info

Calories: 365kcal | Carbohydrates: 29g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 115mg | Sodium: 250mg | Potassium: 196mg | Fiber: 2g | Sugar: 14g | Vitamin A: 740IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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