Satisfy your chocolate craving with this easy chocolate crepe filled with strawberries and cream. They’re thin and fluffy, perfect for a special breakfast, holiday brunch, or dessert!
An easy recipe for chocolate crepe
Crepes are one of my daughter’s favorites
Breakfast recipes. So I took my own Homemade crepe He added cocoa powder to give them a little extra decadence. Although the possibilities are endless when it comes to fillings (I’ll share some ideas below), I used strawberries and cream and my daughter loved it. These would be so perfect for Valentine’s Day!
Why are these decadent crepes worth adding to your breakfast menu?
These cocoa-filled crepes are sweet, tender and richer than the classic version. As with regular crepes, although they look like a fancy breakfast or dessert, they come together in no time. Once you get the hang of making crepes (yes, there is a learning curve!), it’s easy.
- Blender dough: No bowls or whisks. I have found that the best way to prepare the crepe batter is to use a blender until the eggs are fully incorporated.
- Perfect for entertaining: I love that you can prepare the batter or even cook the crepes in advance, which makes them great for when you’re hosting and want a dish that will impress.
- Customizable fillings: Strawberries are a classic (especially for Valentine’s Day), but any filling that pairs well with chocolate crepes will work here.
- Forgiving but not heavy: The chocolate flavor and fillings make chocolate crepes seem decadent, but this recipe is lighter than they taste.
fruit: Shares
Serving Size: 2 Crepes
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Combine flour, milk, cocoa powder, powdered sugar, eggs, egg whites and oil in a blender until smooth.
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Heat a 10-inch nonstick shallow skillet over medium-low heat. When hot, lightly coat the pan with cooking spray.
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Pour 1/4 cup of the crepe mixture into the pan, and turn the pan slightly to make the crepe thin and smooth. Cook for 1 to 2 minutes or until the bottom of the crepe turns light golden brown.
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We stand; Cook for 30 seconds to 1 minute or until light golden brown. Repeat with the rest of the oil and crepe mixture.
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To serve, spoon 2 tablespoons of whipped cream into the center of each crepe.
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Place the strawberries on top, then fold or roll each edge of the crepe over the filling.
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Sprinkle with a little powdered sugar, then top each with a tablespoon of chocolate syrup. Serve warm.
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The mixture can be refrigerated for up to two days.
Final step:
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Submission: 2 Crepes, Calories: 213.5 Kcal, Carbohydrates: 35.5 g, protein: 8.5 g, fat: 6.5 g, Saturated fat: 3 g, Cholesterol: 34 mg, Sodium: 177.5 mg, Fiber: 1 g, sugar: 13.5 g
Components you will need
Below are the ingredients for these chocolate crepes. See recipe card for exact measurements.
- All-purpose flour Or gluten-free flour in a 1:1 ratio. For additional nutritional benefit you can use white whole wheat flour.
- Dutch cocoa powder Provides a rich, smooth chocolate flavour.
- Powdered sugar Combines smoothly into batter. You don’t need much because you’ll be adding a sweet topping.
- 1% milk Or other milk you have available
- egg: You will need a whole egg as well as the egg whites.
- oil: Use a neutral oil so that it does not impart flavor to the crepe.
- Butter flavored spray To coat the pan.
- Class: I use strawberries, fat-free cool whip, and chocolate syrup.
How to make chocolate crepe
Here’s a quick look at the process of making chocolate crepes. See recipe card for printable directions.
- Mix the mixture. Mix flour, cocoa powder, powdered sugar, milk, eggs, and oil until smooth.
- Cook the crepe. Pour the mixture into a lightly sprayed nonstick frying pan, toss to coat, and cook until lightly golden on both sides. Repeat with remaining mixture.
- Fill and submit. Pour the whipped topping into each crepe, add the strawberries, fold in and drizzle with the chocolate syrup.
Tips for the perfect crepe
- Preparing the dough for the meal: The mixture can be refrigerated in an airtight container for about 4 days. I always make a batch on the weekends, then cook two fresh crepes each morning for Madison, which only takes minutes.
- Don’t worry about the first crepe: The first crepe always looks like a mess, even if you’re a seasoned pro! It will still taste delicious.
- Reduce the temperature if necessary: Just like when preparing pancakes, toward the end of the cooking time, the pan can become very hot. Flip if the crepe starts to cook too quickly.
More ideas for filling chocolate crepes
- Other fruit: Berries and bananas work well with the chocolate flavor of the crepe.
- jam: Replace the cool whip with raspberry or cherry jam.
- Nuts: Sprinkle with chopped pistachios or other nuts for some crunch.
- Spread: Nutella would be great as a special dessert, or try peanut butter with banana.
Storage and reheating
- refrigerator: Cooked chocolate crepes can be stacked, covered and refrigerated for up to 2 days.
- Freezer: Freeze them in a freezer bag or airtight container with wax or parchment paper between layers for up to 2 months.
- To reheat: Gently heat the crepe in a non-stick frying pan or in the microwave.