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

Units Scale

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)

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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