Save on Pinterest

Chocolate-Almond Dessert Crepes

Total Time

Prep: 25 min. + chilling Cook: 15 min.


12 servings

These fancy-looking delights are a sweet ending to a special-occasion meal. A tender crepe envelopes a rich chocolate filling. It's then topped with chocolate sauce, whipped cream and a sprinkling of almonds.—Taste of Home Cooking School, Greendale, Wisconsin


  • 3 large eggs
  • 1-1/4 cups 2% milk
  • 2 tablespoons butter, melted
  • 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 envelope unflavored gelatin
  • 2 tablespoons cold water
  • 1/4 cup boiling water
  • 1 cup sugar
  • 1/2 cup baking cocoa
  • 2 cups cold heavy whipping cream
  • 2 teaspoons vanilla extract
  • Optional: Hot fudge ice cream topping, whipped cream and toasted sliced almonds


  1. In a large bowl, whisk eggs, milk and butter. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
  2. Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
  3. In a large bowl, mix sugar and cocoa; add cream and vanilla. Beat on medium speed until well blended. Gradually beat in gelatin mixture. Refrigerate, covered, at least 30 minutes.
  4. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked,15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
  5. Spoon filling down center of each crepe; roll up. If desired, garnish with fudge topping, whipped cream and almonds.

Nutrition Facts

1 crepe: 320 calories, 21g fat (11g saturated fat), 115mg cholesterol, 107mg sodium, 29g carbohydrate (19g sugars, 1g fiber), 6g protein.

Recommended Video