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Chocolate Crêpe Rolls with Cream Cheese Filling

A stunning dessert with an amazing flavor! The delicate cottage cheese filling is the perfect match for the chocolate crêpes, and a swirl of jam gives it a special note and a bright touch of tartness. At our house these disappear off the plate in a flash — kids and grown-ups alike can't get enough.

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Recipe author
Chocolate pancake roll with cream
Chocolate pancake roll with cream Chocolate pancake roll with cream Chocolate pancake roll with cream Chocolate pancake roll with cream
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 8 g
Fats 12 % 4 g
Carbohydrates 64 % 21 g
153 kcal
GI: 5 / 0 / 95

Cooking method

Cooking time: 50 min

  1. Step 1:

    Step 1

    How to make chocolate rolls with a cream cheese filling? First, you'll bake the chocolate crêpes. Gather the ingredients from the list.

  2. Step 2:

    Step 2

    Crack two eggs into a deep bowl and whisk them together.

  3. Step 3:

    Step 3

    Pour in two cups of room-temperature water, add the sugar and salt, and whisk again until they dissolve.

  4. Step 4:

    Step 4

    Add the sifted flour and cocoa powder. Whisk the flour in gradually as you go. The original recipe called for 9 tablespoons of flour — aim for a batter that's velvety and slightly stringy (about the texture of heavy cream). The exact amount depends on your flour, so go by the consistency of the batter. Let it rest for about 5–10 minutes, then whisk again.

  5. Step 5:

    Step 5

    Heat a heavy nonstick skillet. So the first crêpe doesn't stick, brush the pan with a little vegetable oil using a silicone brush. Ladle in some batter and spread it evenly over the bottom of the pan. Cook over medium heat, anywhere from a few seconds to a minute.

  6. Step 6:

    Step 6

    Flip the crêpe and cook it through on the second side, which takes a little less time than the first. Keep going until all the batter is used up. Let the crêpes cool slightly.

  7. Step 7:

    Step 7

    Meanwhile, make the filling.

  8. Step 8:

    Step 8

    Put the soft cottage cheese, two tablespoons of condensed milk, and the vanilla sugar into a deep bowl.

  9. Step 9:

    Step 9

    Beat with a mixer until smooth and creamy.

  10. Step 10:

    Step 10

    Lay out three crêpes in a row, overlapping their edges.

  11. Step 11:

    Step 11

    Spread one tablespoon of the cream cheese filling evenly over the surface, then dot on some berry jam here and there. I used blackcurrant jam.

  12. Step 12:

    Step 12

    Lightly swirl the jam around (it doesn't need to be even).

  13. Step 13:

    Step 13

    Fold in the outer edges of the crêpes from both sides, as in the photo.

  14. Step 14:

    Step 14

    Start rolling tightly from one end.

  15. Step 15:

    Step 15

    Form it into a tidy roll.

  16. Step 16:

    Step 16

    Do the same with the remaining crêpes and filling.

  17. Step 17:

    Step 17

    Decorate the finished rolls with fresh berries and dust with powdered sugar. Serve right away, or chill them for a bit first. I like to serve them immediately.

  18. Step 18:

    Step 18

    Here's what a roll looks like in cross-section with a generous filling (about 1.5–2 tablespoons of cream cheese filling and 1 teaspoon of jam per 3 crêpes).

  19. Step 19:

    Step 19

    And here's the dessert in cross-section with a lighter filling (1 tablespoon of cream plus a scant teaspoon of jam).

  • This amount of ingredients made 8 rolls for me. If you increase the filling ingredients by half, you'll have about 1.5 tablespoons of cream cheese filling per roll, giving a cross-section like the one in step 18. I baked the crêpes in a 7-inch (17–18 cm) skillet. Enjoy!
  • Be sure to sift the flour to aerate it. That way the crêpes come out light and airy.
  • For the best flavor, use filtered or bottled water with a neutral taste. Tap water can give the batter an off, characteristic taste.

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Cottage cheese of 40% fat content - 466  kcal/100g
  • Cottage cheese of 20% fat content - 233  kcal/100g
  • Cottage cheese of 18% fat content - 226  kcal/100g
  • Cottage cheese of 10% fat content - 156  kcal/100g
  • Low-fat cottage cheese - 75  kcal/100g
  • Cottage cheese with sour cream - 260  kcal/100g
  • Fruit cottage cheese - 147  kcal/100g
  • Soft dietary cottage cheese - 170  kcal/100g
  • Vitalinia cottage cheese - 64  kcal/100g
  • Cottage cheese 'morning' ( 'danone') without sugar - 91  kcal/100g
  • Cottage cheese - 156  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Condensed milk with sugar - 324  kcal/100g
  • Cocoa powder - 374  kcal/100g
  • Apricot jam - 265  kcal/100g
  • Pear jam - 268  kcal/100g
  • Quince jam - 223  kcal/100g
  • Apple jam - 265  kcal/100g
  • Jam - 265  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Vanilla sugar - 379  kcal/100g

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