Easy Bournville Stuffed Crepes: Sweet Brunch You Can Meal-Prep

If you’re craving something sweet, elegant, and effortlessly satisfying, these easy Bournville stuffed crepes are a must try. Made with tender, golden crepes and filled with a rich, dark chocolate center that melts into silky bliss, this brunch ready dish is just as good for slow Sunday mornings as it is for meal prepping your way to weekday indulgence. You can stuff, fold, and store them in advance, then simply reheat and top with your favorite fruits, nuts, or sauces. The contrast between the slightly bitter Bournville dark chocolate and soft crepes creates a balance that’s sophisticated, comforting, and crave worthy. Plus, they’re completely customizable to suit your style, be it vegan, gluten free, fruit filled, or even dessert for dinner style. Whether you're planning a cozy brunch for two or stocking your fridge with sweet snacks that feel fancy but take no time to reheat, these easy Bournville stuffed crepes are a win.

Ingredients:

For the crepes:

• 1 cup all purpose flour
• 2 large eggs
• 1 1/2 cups milk (dairy or plant based)
• 1 tablespoon melted butter or neutral oil
• 1/2 teaspoon vanilla extract
• 1 tablespoon sugar (optional)
• Pinch of salt

For the Bournville filling:

• 100 g Bournville dark chocolate, chopped
• 2 tablespoons cream or plant based milk
• 1 tablespoon butter (optional, for silkier texture)

Optional fillings or toppings:

• Sliced strawberries, bananas, or raspberries
• Crushed roasted nuts
• Whipped cream or coconut cream
• Chocolate shavings or dusting of cocoa powder

Method:

1. In a large bowl, combine flour, eggs, milk, butter, vanilla, sugar if using, and salt. Whisk until smooth and lump free, or use a blender for a faster mix. Let the batter rest for 30 minutes as this improves texture and makes the crepes easier to flip. Resting the batter allows the flour to absorb the liquid fully and results in soft, pliable crepes that won’t tear.
2. Heat a non stick skillet over medium heat and lightly grease with oil or butter. Pour about 1/4 cup of batter into the pan and swirl to coat it evenly in a thin layer. Cook for 2 minutes, until the bottom is golden and the top looks mostly set. Flip and cook the other side for 45 seconds.
3. Remove and place on a plate. Repeat with remaining batter, stacking crepes with parchment paper in between. Let them cool slightly before stuffing.
4. In a small saucepan or microwave safe bowl, combine the chopped Bournville chocolate with cream and butter. Heat gently, stirring often, until melted and glossy. Bournville’s intense cocoa flavor and smooth texture create a filling that’s rich but not overly sweet, making it perfect for those who want a more refined brunch treat.

5. Once your crepes are ready and your chocolate is melted, place a warm or cooled crepe flat on a plate. Spoon 2 tablespoons of the melted Bournville chocolate down the center or along one side. Add optional sliced fruits or nuts, if using. Fold or roll as desired.
6. Folding ideas:

• Classic roll up: Fold crepe over the filling, then roll into a log.
• Triangle fold: Fold crepe in half over filling, then fold once more into a triangle.
• Pocket fold: Place filling in center, fold all edges in like a square.

• Dust with powdered sugar or cocoa powder.
• Drizzle more melted Bournville chocolate or honey.
• Top with berries and a dollop of cream.

Notes:

• To make it nutty, layer the filling with sliced banana and a spoon of peanut or almond butter before folding.

• For a spiced version, stir a pinch of cinnamon or chili powder into the melted chocolate for a bold twist.
• To make a vegan version, use plant milk in both the batter and filling, skip eggs, and replace butter with coconut oil. Bournville is often dairy free but you should check the label.
• They are also deeply customizable. Change the fillings depending on your mood or ingredients on hand.