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Chocolate-Almond Dessert Crepes Recipe
Chocolate-Almond Dessert Crepes Recipe photo by Taste of Home

Chocolate-Almond Dessert Crepes Recipe

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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
TOTAL TIME: Prep: 15 min. + chilling Cook: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling Cook: 25 min.
MAKES: 12 servings


  • 1-1/4 cups milk
  • 3 eggs
  • 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
  • Chocolate fudge ice cream topping and whipped topping
  • 1/2 cup sliced almonds, toasted

Nutritional Facts

1 filled crepe (calculated without ice cream topping and whipped topping) equals 320 calories, 21 g fat (11 g saturated fat), 115 mg cholesterol, 107 mg sodium, 29 g carbohydrate, 1 g fiber, 6 g protein.


  1. In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to milk mixture and beat until smooth. Cover and refrigerate for 1 hour.
  2. Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 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. Cover and refrigerate at least 30 minutes.
  4. Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack crepes with waxed paper or paper towels in between.
  5. Spoon or pipe chocolate filling down the center of each crepe; roll up. Drizzle with fudge topping and garnish with whipped topping. Sprinkle with almonds. Yield: 12 servings.
Originally published as Chocolate-Almond Dessert Crepes in Taste of Home Cooking School Collection Spring 2008, p71

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Reviewed Jun. 10, 2014

"Good one"

Reviewed Feb. 6, 2013

"Also, sugar free topping and chocolate syrup."

Reviewed Feb. 6, 2013

"I used sugar-free chocolate pudding for the filling as I am a diabetic...crepes are excellent!"

Reviewed Apr. 24, 2011

"This was a yummy recipe, I will make a couple of changes next time, I will not use the gelatin because it made it more of a fluffy mousse rather than a creamy filling and only use 1 teaspoon of vanilla, I actually used almond extract and they were very good."

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