Praline and chocolate crêpes

Name: Praline and chocolate crêpes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: world
Ingredients: 200 gram all-purpose flour; 50 gram sugar; optional: teaspoon custard powder (or vanilla powder, or a bit of vanilla extract); 3 eggs; pinch of salt; 400 ml lukewarm milk; 50 gram butter + extra for cooking; 1 recipe for praliné; 100 gram milk chocolate; small handful of almond shavings

Pancakes or super delicious, but this very thin French crêpes are even better! What about these praline and chocolate crêpes? Yum!

30 minutes

6 persons

Desserts

Praline and chocolate crêpes ingredients

Recipe praline and chocolate crêpes

Made by Véronique

Published at 2019-07-26, this recipe is for 6 persons and takes 30 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

10 minutes

Time cooking

20 minutes

Total time

30 minutes

Preparation - 10 minutes

First create a praliné, or use a store-bought nut paste. Melt butter and make sure the milk is lukewarm. Combine milk and sugar with a pinch of salt in a medium-sized bowl.

Add the eggs one by one and stir with a whisk to create a smooth batter. Add custard powder and gradually add flour, make sure the batter is smooth again. Add melted butter to the batter and set aside.

Roast the almond shavings in a dry skillet, so don't add any butter or oil. Transfer the almond shavings to a small bowl as soon as they're golden brown.

Finishing the praline and chocolate crêpes - 20 minutes

Heat the skillet again, this time you add a bit of butter. Add a large spoonful of batter and make sure it's a real thin layer. Make sure they don't become dark, a very light color is enough and then turn them over.

Transfer the crêpe to a plate and put a second plate upside down on top to keep them warm. Repeat until all the batter has been used. Meanwhile melt some chocolate by adding a small layer of water to the pan.

Put the bowl on top with the chocolate into pieces inside of it. Heat the water on medium-high heat to slowly melt the chocolate. Coat a crêpe with a thin layer of praline and fold them in half twice.

Drizzle with melted chocolate and serve with almond shavings. Enjoy!