Chocolate Crepes with Homemade Vanilla Pudding

Written by Loredana Arion in Desserts

Rolled and stacked cocoa crêpes on a wooden board beside vanilla pudding and a partially sliced banana

I felt like giving my usual crepes a little cocoa twist, and these chocolate crepes with homemade vanilla pudding were the result. Chocolate and vanilla is my favourite dessert pairing, so choosing the filling was the easy part. 😁

I love the contrast between the dark cocoa crepes and the pale vanilla pudding, both in flavour and on the plate. This time, I’ll let the photos do some of the talking.

P.S. Of course I filled a few with Nutella too. As if there was any doubt. 😁

Why You’ll Love This Recipe

If you make crepes often and fancy a change, adding cocoa gives them a different flavour without making things more complicated. The vanilla pudding is made from scratch with a few everyday ingredients, so there’s no pudding mix involved.

You can make the pudding first and work on the crepes while it cools. And there’s no need for elaborate decoration: the dark crepes and creamy vanilla filling look lovely just as they are.

Overhead view of stacked and rolled cocoa crêpes, an open crêpe topped with vanilla pudding, and a partially sliced banana

Tips for Making Chocolate Crepes

Sift the cocoa powder with the flour. Cocoa lumps can be stubborn once they’re in the batter, so this little extra step is worth it.

Give the batter time to rest. Check the consistency again afterwards: it should pour easily and spread quickly across the pan. If it has thickened too much, add a little water, gradually, just to loosen it.

Use the first crepe to make adjustments. If it turns out too thick, try using less batter first. If it sticks or browns too quickly, adjust the heat.

Watch the surface, rather than the colour alone. It’s harder to judge browning with chocolate crepes. Look for edges that begin to lift away from the pan and a surface that no longer looks wet before flipping.

Go easy on the oil. A thin coating is enough. Too much can make it harder to spread the batter evenly.

Tips for Smooth Homemade Vanilla Pudding

For a smooth pudding, mix the cornstarch thoroughly with cold milk before heating it. As it cooks, keep the whisk moving across the bottom and into the corners of the saucepan, where the mixture can catch.

Press plastic wrap directly onto the surface to prevent a skin from forming. Use wrap suitable for direct contact with warm food.

The pudding will firm up as it cools. A quick whisk before filling the crepes will make it smooth and easier to spread again.

Vanilla pudding and a teaspoon on an open cocoa crêpe beside a glass bowl of pudding

Frequently Asked Questions

Why do my crepes tear when I flip them?

The first side may not be cooked enough yet, or the crepe may be too thin. Wait until the surface has set and the edges begin to lift, then slide the spatula far enough underneath to support the crepe as you turn it.

Can I fill the crepes with hot pudding?

Let the pudding cool first. Hot pudding is softer and more likely to run out when you roll or fold the crepes.

Can I use a vanilla pudding mix?

Yes. Prepare it according to the package instructions and let it cool before filling the crepes. Choose a pudding that sets firmly enough to stay inside the rolled or folded crepes.

Can I make these ahead of time?

Yes. Store the crepes and pudding separately in covered containers in the refrigerator, then fill them on the day you plan to serve them. For the best texture, make them no more than a day ahead.

More Vanilla Desserts to Try

If you enjoy desserts with a creamy vanilla filling, there are a few more combinations on the blog you might like. 😊

For more vanilla and chocolate, try my Pain Suisse with vanilla pastry cream and chocolate. If you’re in the mood for a fruit dessert, there’s also this apricot galette with vanilla cream.

And for something sweet with a little tartness, try these mini sour cherry tarts with vanilla pastry cream and Italian meringue, with buttery pastry and a generous layer of fruit.

Chocolate Crepes with Homemade Vanilla Pudding

Recipe by Loredana Arion

Servings

crepes

Prep time

minutes

Cooking time

minutes

Calories per crepe

175

kcal

Thin cocoa crepes filled with homemade vanilla pudding. A chocolate-and-vanilla dessert with a smooth, creamy filling.

Ingredients

For the chocolate crepes
2 eggs
125 g all-purpose flour
10 g unsweetened cocoa powder, approximately 1 tablespoon
350 ml milk
15 g sugar
15 ml oil
A pinch of salt
A little extra oil for greasing the pan
For the vanilla pudding
400 ml milk
35 g cornstarch
60 g sugar
1 teaspoon vanilla extract
15 g butter

Directions

Make the vanilla pudding
Combine the cornstarch and sugar in a small saucepan. Gradually whisk in 100 ml of the cold milk until smooth and free of lumps.
Whisk in the remaining milk and place the saucepan over medium-low heat. Stir constantly, making sure to reach the bottom and corners of the pan.
Once the pudding thickens and begins to bubble, reduce the heat to low and cook for approximately 1 more minute, stirring continuously.
Remove from the heat and stir in the butter and vanilla extract.
Transfer the pudding to a bowl. Press food-safe plastic wrap suitable for warm food directly onto the surface, then leave to cool to room temperature.
Make the chocolate crepes
Whisk the eggs with the sugar and salt. Add approximately half of the milk.
Sift the flour and cocoa powder together, then gradually whisk them into the egg mixture until the batter is smooth.
Whisk in the remaining milk and the oil. Leave the batter to rest for 20 minutes.
Heat a non-stick frying pan approximately 22 cm (8½–9 inches) in diameter and lightly grease it with oil.
Gently stir the batter before portioning. Pour approximately one-tenth of the batter into the pan, immediately tilting and swirling it to coat the base in a thin layer.
Cook over medium heat for approximately 1 minute, until the surface no longer looks wet and the edges begin to lift. Flip and cook for another 20–30 seconds. Repeat with the remaining batter, adjusting the heat as needed.
Fill the crepes
Briefly whisk the cooled pudding until smooth. Divide it between the crepes, then roll or fold them.