Ohhh I’ve got to say… nothing like crepes filled with homemade whipped chantilly cream and melted chocolate, simple and delicious, that’s really all you need to know hehehe, nothing to see here ;D
For the crepes themselves, just follow my classic french style crepe recipe, the kind that’s nice and reliable and gives you that soft, slightly creamy crepe texture. The recipe below also makes a generous stack, so you’ll have plenty to work with.
Yeahhh we know, chocolate is good with anything. I really like the combination of whipped cream and chocolate together, and even though it sounds like sweet on sweet, they’re actually two very different types of sweetness, so they end up complementing each other instead of turning into something too sickly sweet. Roll that combo up inside a soft French style crepe, and honestly, it’s a match made in heaven. Let’s check the recipe!
Chocolate Sprinkles and Whipped Cream Chantilly Filled French Crepes
Gotta love me some soft french style crepes, with a cloud of whipped cream, a river of melted chocolate, and a shower of sprinkles. Sounds like a party in my mouth hehehehe.
Ingredients
- Crepes – 4
- Chocolate – 80g (Dark or Cooking Chocolate)
- Cream – 300ml (Cold)
- Sugar – 30g
- Chocolate Sprinkles – For sprinkling
Directions
- Start by making the crepes, or defrosting them if you’ve already made them. You can heat them in a frying pan with a knob of butter.
- Prepare the whipped cream by adding 200ml of very cold heavy cream to a bowl and whisking until it starts to thicken. Then, gradually add the sugar, always whisking until you form a well whipped and creamy chantilly cream.
- In a microwave-safe bowl, combine the cubed chocolate and 100ml of heavy cream. Microwave for 1 minute on the highest setting, remove from the microwave and stir. Repeat for another minute, remove and stir. Repeat this process until the chocolate is completely melted.
- And that’s it! Spread each crepe with a little whipped chantilly cream, chocolate, and sprinkles. Fold into quarters and arrange. Repeat with the remaining crepes. Serve with some sprinkles on top and enjoy!
I personally like using cooking chocolate or dark chocolate for the contrast against the sweet whipped cream, but if you’d rather have something sweeter overall, just swap in for a sweeter milk chocolate.
If you’re not sure which type of cream whips up best, it’s worth looking into, the fat content really does make a difference between cream that fluffs up nicely and cream that just sits there being sad.
You can also make a quicker version using canned whipped cream and something like Nutella, though homemade whipped cream and melted chocolate will always taste fresher, less sweet and more “grown up”.
Don’t overwhip the cream, stop as soon as it holds soft to medium peaks, past that point it starts turning grainy and can tip into butter territory fast.
Let the melted chocolate cool for a minute or two before spreading it on the crepes, if it’s too hot it’ll melt the whipped cream right into a puddle. The same goes for hot crepes, let these cool down.
If you’re making the crepes ahead, stack them with a piece of parchment paper between each one so they don’t stick together, and warm them gently before filling.
These are best assembled right before serving, the whipped cream and warm crepe combo doesn’t hold up well sitting in the fridge, so keep the components separate until it’s go time.
If your sprinkles are the kind that bleed color, add them right at the end so they don’t streak into the whipped cream.
This recipe for Chocolate Sprinkles and Whipped Cream Chantilly Filled French Crepes was originally created on BakeAfter.com. Esta receita de Crepes de Chantilly e Chocolate foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 952 calories; 71.3 g fat; 65.6 g carbohydrates; 9.6 g protein.Did you try this recipe?
Let me know how it turned out for you! You can leave a comment below ;D
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