If you love classic crepes but crave a little crunch, these Crunchy Crepes are the ultimate indulgence. Filled with rich hazelnut spread, coated in a crispy biscuit crust, and fried until golden, they’re a decadent twist on the traditional French favorite.
Perfect as a dessert, party treat, or sweet snack, these crepes combine creamy, chocolatey filling with a satisfying crunch in every bite. The best part? You can make them with just a few simple ingredients and a handful of easy steps.
What Are Crunchy Crepes?
Crunchy crepes are a delicious reinvention of regular crepes — soft on the inside, crisp on the outside. Once cooked and filled, they’re coated in crushed cookies and fried until golden and flaky. The contrast between the velvety hazelnut center and the crispy coating makes them absolutely irresistible.
This recipe takes inspiration from both French crepes and Italian-style fried pastries, blending smooth chocolate, buttery batter, and a light crunch for the ultimate dessert experience.
Why Everyone Will Love This Recipe
- Crispy and Creamy: The golden exterior hides a soft, chocolatey interior.
- Simple Ingredients: Just pantry basics and a little creativity.
- Quick to Make: Ready in under 30 minutes.
- Perfect for Parties: Fun to make and even more fun to eat.
- Customizable: Fill them with jam, pastry cream, or peanut butter instead of hazelnut spread.
Tips for the Best Crunchy Crepes
- Use Good Quality Chocolate Spread: It makes all the difference in flavor and texture.
- Crush Biscuits Finely: A consistent coating ensures even crispiness.
- Oil Temperature Matters: Keep the oil at 180°C for perfectly golden crepes without soaking up too much oil.
- Experiment with Fillings: Try caramel, Nutella, pistachio cream, or even a fruit jam for a twist.
- Serve Immediately: Crunchy crepes are best enjoyed fresh from the fryer when still warm and crisp.
How to Store Crunchy Crepes
While these crepes are best eaten immediately, you can store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat briefly in the oven to restore crispiness before serving.
How to Freeze Crunchy Crepes
You can freeze the filled but unfried crepes. Wrap each one in plastic wrap and store in a freezer-safe container for up to 1 month. When ready to enjoy, thaw in the fridge, coat with biscuit crumbs, and fry as directed.
Ingredients
How to Make Crunchy Crepes
1. Prepare the Crepe Batter
In a large bowl, whisk the flour while gradually pouring in the milk to prevent lumps. Once smooth, add one egg at a time, whisking after each addition. Finish by stirring in the melted butter until you have a silky, lump-free batter.
2. Cook the Crepes
Heat a nonstick pan over medium heat and lightly butter it. Pour in a ladleful of batter, swirling to coat the bottom evenly. Cook each crepe for about 1–2 minutes per side, flipping halfway through. Continue until all the batter is used.
1. Prepare the Crepe Batter
3. Fill and Roll
Spread a generous layer of hazelnut spread (or your favorite filling) across each crepe. Roll them up tightly — you can fold the ends in for a neater finish if you like.
4. Coat the Crepes
Crush the biscuits or cookies in a food processor until fine but slightly coarse for texture. Dip each filled crepe first into the beaten eggs, then roll in the crushed biscuits, ensuring an even coating.
5. Fry Until Golden
Heat peanut oil in a deep pan to 180°C (355°F). Fry the coated crepes until golden brown and crispy, turning them gently to cook evenly. Drain on paper towels to remove excess oil.
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In a large bowl, whisk the flour while gradually pouring in the milk to prevent lumps. Once smooth, add one egg at a time, whisking after each addition. Finish by stirring in the melted butter until you have a silky, lump-free batter.
6. Serve and Enjoy
Enjoy your crunchy crepes warm — when the coating is at its crispiest and the chocolate inside is deliciously melty. For an extra treat, dust with powdered sugar or drizzle with melted chocolate before serving.
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