Soft, delicate chocolate crepes are rolled around a creamy, whipped vanilla and cream cheese filling, then topped with crushed chocolate sandwich cookies for an indulgent no-bake dessert. These crepe rolls are perfect for brunches, special occasions, or whenever you want an elegant treat that feels both light and luxurious.
Why You’ll Love This Recipe
- Combines the elegance of crepes with the comfort of cookies and cream
- Requires no baking—perfect for warm-weather desserts
- Impresses guests with minimal effort and simple ingredients
- Customizable with different toppings or fillings
- A great make-ahead dessert that holds up well in the fridge
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the chocolate crepes:
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- Pinch of salt
For the cream filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
Topping:
- 1/2 cup crushed chocolate sandwich cookies (like Oreos)
- Extra whipped cream (optional)
Directions
- In a large bowl, whisk together flour, cocoa powder, sugar, and salt.
- In a separate bowl, beat the eggs, milk, vanilla extract, and melted butter. Gradually add the wet mixture to the dry ingredients, whisking until smooth.
- Let the batter rest for 15 minutes at room temperature.
- Heat a non-stick skillet over medium heat and lightly grease it. Pour in about 1/4 cup of the batter, swirling to evenly coat the pan.
- Cook the crepe for 1–2 minutes on each side, then transfer to a plate. Repeat with the remaining batter and let all crepes cool completely.
- For the filling, beat the cream cheese, powdered sugar, heavy cream, and vanilla extract together until light and fluffy.
- Spread the cream filling over each cooled crepe, then roll tightly. Place seam-side down on a serving platter.
- Top with extra whipped cream if desired and sprinkle generously with crushed chocolate cookies.
- Chill for at least 20 minutes before serving to allow the filling to set.
Servings and timing
Servings: Makes 8–10 crepe rolls
Prep time: 20 minutes
Cook time: 20 minutes
Chill time: 20 minutes
Total time: 1 hour
Variations
- Berry twist: Add a layer of sliced strawberries or raspberries inside the rolls.
- Nutty flavor: Sprinkle crushed toasted hazelnuts or almonds over the filling before rolling.
- Chocolate overload: Drizzle the top with melted chocolate or chocolate syrup.
- Lighter version: Use whipped Greek yogurt in place of cream cheese.
- Mini crepe rolls: Cut the filled crepes into smaller sections for bite-sized dessert servings.
storage/reheating
Store leftover crepe rolls in an airtight container in the refrigerator for up to 3 days. Keep them chilled to maintain the integrity of the cream filling. These are best served cold or at room temperature; reheating is not recommended, as it may cause the filling to melt or separate.
FAQs
Can I make the crepes ahead of time?
Yes, you can make the crepes up to 2 days in advance and store them in the fridge, layered with parchment paper.
Can I freeze these crepe rolls?
It’s not recommended to freeze them once filled, as the cream filling may separate upon thawing.
What if I don’t have chocolate sandwich cookies?
You can substitute with crushed chocolate graham crackers or chocolate chips for a similar flavor and texture.
Can I use store-bought crepes?
Yes, if you’re short on time, pre-made crepes can work, though homemade will offer better flavor and texture.
How do I prevent the crepes from tearing?
Ensure your batter is smooth and well-rested, and use a non-stick skillet at the right temperature.
Can I make the filling without heavy cream?
You can use whipped topping or omit the cream and use only cream cheese and powdered sugar for a denser texture.
What’s the best way to serve these crepes?
Slice them diagonally for presentation and serve chilled, optionally with a drizzle of chocolate or fruit sauce.
Is this recipe suitable for kids?
Absolutely, it’s kid-friendly and can even be a fun recipe to make together.
Can I use a different flavor for the filling?
Yes, try adding citrus zest, coffee extract, or even a bit of peanut butter for a unique twist.
Do I need to chill the rolls before serving?
Yes, chilling helps the filling set and makes the crepes easier to slice and serve cleanly.
Conclusion
Chocolate Crepe Rolls with Cookies and Cream Filling are a refined yet approachable dessert that blends rich flavors with soft, delicate textures. They are versatile, easy to prepare, and perfect for a variety of occasions, from brunches to celebrations. With their striking appearance and decadent taste, these crepe rolls are sure to become a staple in your dessert rotation.
Print
Chocolate Crepe Rolls with Cookies and Cream Filling
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 8 crepes 1x
- Category: Dessert
- Method: No-Bake, Stovetop
- Cuisine: French-American
- Diet: Vegetarian
Description
Soft, thin chocolate crepes rolled with a luscious vanilla cream cheese filling and topped with crushed chocolate cookies—perfect for brunch or an elegant no-bake dessert.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- Pinch of salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 cup crushed chocolate sandwich cookies (like Oreos)
- Extra whipped cream (optional)
Instructions
- In a large bowl, whisk together flour, cocoa powder, sugar, and salt.
- In a separate bowl, beat eggs, milk, vanilla, and melted butter.
- Gradually whisk wet ingredients into dry ingredients until smooth. Let batter rest for 15 minutes.
- Heat a non-stick skillet over medium heat, lightly grease, and pour in 1/4 cup batter, swirling to coat.
- Cook for 1–2 minutes per side. Repeat with remaining batter and let crepes cool.
- In a mixing bowl, beat cream cheese, powdered sugar, cream, and vanilla until fluffy and smooth.
- Spread cream filling over each crepe, roll tightly, and place seam-side down on a platter.
- Top with extra whipped cream (if using) and sprinkle with crushed cookies.
- Chill for 20 minutes before serving.
Notes
- Letting the batter rest helps create tender crepes.
- Crepes can be made a day ahead and stored in the fridge.
- For added flavor, mix crushed cookies into the filling.
Nutrition
- Serving Size: 1 crepe
- Calories: 270
- Sugar: 14g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
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