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.
Prep Time15 minutesmins
Cook Time6 minutesmins
Resting30 minutesmins
Total Time51 minutesmins
Course: Breakfast / Brunch, Dessert
Cuisine: French
Keyword: chocolate crepes, Chocolate pancakes recipe, French Crepes
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.