Greek Style Chocolate Crepes Recipe

Chocolate-Filled Crepes
Philippe Desnerck / Getty Images
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 3 servings
Nutrition Facts (per serving)
518 Calories
31g Fat
47g Carbs
11g Protein
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Nutrition Facts
Servings: 3
Amount per serving
Calories 518
% Daily Value*
Total Fat 31g 40%
Saturated Fat 22g 111%
Cholesterol 171mg 57%
Sodium 101mg 4%
Total Carbohydrate 47g 17%
Dietary Fiber 3g 9%
Total Sugars 29g
Protein 11g
Vitamin C 0mg 0%
Calcium 168mg 13%
Iron 3mg 18%
Potassium 346mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In Greek: κρέπες σοκολάτας, pronounced KREH-pes sok-oh-LAH-tahs

Crepes have become so popular in Greece that crepe stands are almost as numerous as souvlaki stands. I am not going to deny that I know why. I have had the pleasure of eating crepes several ways—with butter, with sugar, with Nutella, with mixed fruits and more! Recently, while on a trip to France, I was able to try so many varieties during one visit. Much like Greece, there are crepe stands everywhere! Do not be intimidated to take this pancake type art home with you. The key is a very thin layer on the pan. It helps if you have a tool called a crepe spreader that you can easily find online. take this pancake type art home with you. The key is a very thin layer on the pan. It helps if you have a tool called a crepe spreader that you can easily find online. 

When using this tool it is important that you have it sitting it water before you use it as this will help when you are using the tool to push the batter around into a circle. After you put your batter in a large nonstick pan, you take your crepe spreader, starting in the center, and rotate clockwise to spread your batter out into a thin layer. Continue to rotate spreader without being heavy-handed as you do not want to create any holes or tears in your crepe. Without this tool, another option is moving your pan around as the batter spreads out. Not as effective but it still works.

Greek crepes are prepared in many ways; this particular recipe for chocolate crepes was inspired by my granddaughter. It makes three large crepes which, in the Greek style, are slightly heavier than their French counterparts.


  • 3 tablespoons unsalted butter, for frying

  • 2 large eggs

  • 1 cup milk

  • 1 tablespoon sugar

  • 1 1/4 tablespoon unsalted butter, at room temperature

  • 1/2 cup all-purpose flour

  • 6 tablespoons chocolate cream spread (such as Nutella)

Steps to Make It

  1. Combine eggs, milk, sugar, flour, and softened butter or margarine in​ a blender, and give 3 short bursts of power to combine. (Alternatively, whisk until blended and the butter is fully distributed.)

  2. Pour into a bowl and let sit for 5 minutes.

  3. Using a 10-inch nonstick omelet pan, melt 1 tablespoon of butter or margarine over medium-low heat and add 1 ladleful of the batter. Shake gently to spread over the full surface of the pan.

  4. Cook until set on top and turn carefully using two spatulas (flipping is best). The crepe should be slightly browned. Cook until slightly browned on the other side, and put on a plate.

  5. Put 2 tablespoons of the chocolate cream spread at one end of the crepe and roll-up.

  6. Repeat to make 3 large chocolate crepes.

  7. Serve hot.

Recipe Variations

  • To increase the recipe, increase all ingredients except the eggs.
  • If you prefer, use margarine instead of butter.