Ingredients:

For the Chocolate Crepe Wraps:

• 3/4 cup (90g) all-purpose flour

• 2 tbsp cocoa powder

• 2 tbsp sugar

• 2 eggs

• 1 cup (240ml) milk

• 2 tbsp melted butter

• 1/2 tsp vanilla extract

• Pinch of salt

For the Mint Cream Filling:

• 1 cup (240ml) heavy whipping cream (cold)

• 2 tbsp powdered sugar

• 1/2 tsp peppermint extract

• Green food coloring (optional)

For the Chocolate Coating:

• 200g dark or milk chocolate

• 1 tbsp coconut oil or butter

• Crushed nuts or roasted almond bits (optional)

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🧁 Instructions:

1. Make the Chocolate Crepes:

• Whisk together flour, cocoa powder, sugar, and salt in a bowl.

• Add eggs, milk, vanilla, and melted butter. Mix until smooth.

• Let the batter rest for 15–30 minutes.

• Heat a nonstick pan over medium heat. Lightly grease it.

• Pour a small amount of batter and swirl to cover the pan thinly.

• Cook 1–2 minutes per side. Repeat with the rest. Let cool.

2. Prepare Mint Cream Filling:

• Whip cold heavy cream with powdered sugar until soft peaks form.

• Add peppermint extract and green food coloring. Beat to stiff peaks.

• Chill until ready to use.

3. Assemble the Rolls:

• Spread a thin layer of mint cream over each crepe.

• Roll up tightly and place seam side down.

• Freeze for 1–2 hours until firm enough for coating.

4. Dip in Chocolate:

• Melt chocolate with coconut oil until smooth.

• Dip each frozen roll into chocolate to coat, then place on parchment paper.

• Sprinkle with crushed nuts before the coating sets.

5. Serve:

• Enjoy chilled! Perfect as a cool summer dessert or mint-chocolate lover's treat.