Ifyou’re a fan of sweet, creamy, and chocolatey desserts, these **Chocolate Custard Crepes** are a must-try! They're filled with a smooth vanilla custard that pairs perfectly with the soft, cocoa-flavored crepes. I tried this recipe for a family gathering, and everyone loved how refreshing they were straight from the fridge! These crepes are perfect for a quick dessert, a snack, or even as a treat to impress your friends. The custard filling is best made the night before, so it has time to chill and set nicely. Trust me, it’s worth the wait! Let's dive into the recipe!
Ingredients
Custard Filling
- 4 tbsp custard powder (or cornstarch)
- 4 tbsp sugar
- 6 tbsp milk powder
- 400 ml water
- 1/4 tsp salt
- 1 tbsp butter
- 1/2 tsp vanilla extract
Chocolate Crepes
- 125 g all-purpose flour (high-protein)
- 1 tbsp tapioca flour
- 2 tbsp cocoa powder
- 2 tbsp sugar
- 1/4 tsp salt
- 1 egg
- 1 1/2 tbsp melted margarine
- 350 ml water
How to Make It
Step 1: Make the Custard (Make It the Night Before)
- In a saucepan, combine custard powder, sugar, milk powder, and water. Cook over medium heat while stirring with a whisk until it thickens and starts to bubble.
- Turn off the heat and add butter. Stir well until melted, then add vanilla extract and mix until smooth.
- Transfer the custard to a bowl and cover it with plastic wrap, making sure the wrap touches the surface to prevent a "skin" from forming.
- Chill it in the refrigerator overnight.
Step 2: Make the Chocolate Crepes
- In a mixing bowl, combine all-purpose flour, tapioca flour, cocoa powder, sugar, salt, egg, and melted margarine. Mix well with a whisk.
- Gradually pour in the water while stirring until you get a smooth, lump-free batter. Strain the batter if necessary to ensure there are no lumps.
Step 3: Assemble the Crepes
- Take the chilled custard out of the fridge, remove the plastic wrap, and whisk it gently until smooth. Transfer it to a piping bag and set aside.
- Heat a non-stick pan over low heat. Pour a spoonful of the crepe batter, swirl the pan to spread it evenly, and cook until the edges start to lift.
- Flip the pan over a cutting board — the crepe should slide off easily.
- Flip the crepe to the smooth side, pipe a line of custard filling, and fold it like an envelope. Repeat with the remaining batter and filling.
Step 4: Chill & Serve
- Place the filled crepes in a container and chill them in the fridge for at least 30 minutes. These are best served cold for a refreshing, creamy bite!
Tips for Success:
- If you prefer a more natural pink filling, you can add a touch of strawberry or beet juice to the custard.
- If the custard is too thick after chilling, give it a quick whisk to smooth it out.
- Store leftover crepes in an airtight container in the fridge—they stay fresh for up to 3 days!
There you have it—Chocolate Custard Crepes that are perfect for any occasion! Enjoy these sweet treats with a glass of iced coffee or a scoop of ice cream. 🍫💗
