Chocolate Crepe Roll

Chocolate Crepe Roll

Chocolate Crepe Roll

Course: Deserts


  • Crepes

  • 250 g (8.6 fl oz) milk

  • 1 tbsp cocoa

  • 100 g (3.5 oz) flour

  • 35 g (1.25 oz) sugar

  • 1 egg

  • 2 tbsp sunflower oil

  • Chocolate cream

  • 250 g (9 oz) Mascarpone cheese

  • 1 tbsp cocoa

  • 100 g (3.5 oz) cream 30% fat

  • 70 g (2.5 oz) powdered sugar

  • Chocolate glazing

  • 160 g (5.5 oz) milk chocolate

  • 40 ml (1.4 fl oz) odorless sunflower oil

  • 35 g (1.25 oz) chopped peanuts


  • In a large bowl, combine all wet ingredients: egg, milk, sunflower oil and sugar.
  • Flour and cocoa should be combined separately
  • Combine both mixtures. Mix everything well.
  • Heat the pan for 2-3 minutes. Cook the crepes on each side for about 1-2 minutes in a dry frying pan.
  • Let’s prepare the chocolate cream. To do this, mix cream, Mascarpone, powdered sugar and cocoa. Whip the cream with a mixer for about a minute until it becomes thick.
  • To make the roll, place the crepes following one another, overlapping each other.
  • Apply chocolate cream on top, then carefully roll your crepes.
  • When you have your roll, wrap it in film. Place in the refrigerator for 1-2 hours to stabilize.
  • Let’s prepare the chocolate glaze. First, melt the chocolate using water bath or in the microwave.
  • Mix completely melted chocolate with sunflower oil and chopped peanuts.
  • Remove cling film from your roll and pour the glaze on top trying to cover the entire thing.
  • Place the crepe roll in the refrigerator again for 1 hour until the glaze has completely hardened.
  • Once the glaze has hardened, you are ready to serve this crepe roll! By the way, I suggest to cut it with a hot knife.

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