Satisfy your chocolate cravings with these easy chocolate crepes filled with strawberries and cream. Thin and soft, it’s perfect for a special breakfast, holiday brunch, or dessert!
Easy Chocolate Crepe Recipe
Crepes are one of my daughter’s favorite things.
Breakfast Recipes. So I took mine. home made crepes The addition of cocoa powder adds a bit of decadence. The filling possibilities are endless (I’ll share a few ideas below), but I used strawberries and cream and my daughter loved it. I think it would be perfect for Valentine’s Day!
Why These Decadent Crepes Are Worth Adding to Your Breakfast Menu
Crepes with cocoa are sweeter, softer and richer than the classic version. Just like regular crepes, they feel like a great breakfast or dessert, but they actually take no time at all. Once you learn how to make crepes (yes, there is a learning curve!), they are super easy.
- Blender dough: There are no bowls or stirrers. I find that the best way to make crepe batter is to put the eggs in a blender until they are fully mixed.
- Great for entertainment: I love that you can make the batter or cook the crepes ahead of time. This makes it great when hosting or when you want to cook something impressive.
- Custom filling: Strawberries are a classic (especially for Valentine’s Day), but any filling that goes well with chocolate crepes will work well here.
- Generous but not heavy: The chocolate flavor and filling give these chocolate crepes a decadent feel, but this recipe is lighter than they sound.
produce: night soil
Serving Size: 2 Crepe
Combine flour, milk, cocoa powder, powdered sugar, eggs, egg whites, and oil in a blender until smooth.
Heat a 10-inch deep shallow nonstick skillet over medium heat. Once hot, lightly coat the skillet with cooking spray.
Pour 1/4 cup of the crepe mixture into the pan and swirl the pan slightly to make the crepes thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown.
splash; Cook for 30 seconds to 1 minute or until light golden brown. Repeat with remaining oil and crepe mixture.
To serve, spoon 2 tablespoons whipped cream into the center of each crepe.
Top with strawberries and fill or roll around each edge of the crepe.
Lightly sprinkle with powdered sugar and top with 1 tablespoon of chocolate syrup. Serve warm.
The dough can be refrigerated for up to 2 days.
Final step:
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clothing material: 2 Crepe, calorie: 213.5 calorie, carbohydrate: 35.5 g, protein: 8.5 g, province: 6.5 g, Saturated Fat: 3 g, Cholesterol: 34 mg, sodium: 177.5 mg, fiber: 1 g, sugar: 13.5 g
materials needed
Below are the ingredients for these chocolate crepes. See recipe card for exact measurements..
- all purpose flour Or 1:1 gluten-free flour. You can use white whole wheat flour for additional nutritional benefits.
- dutch cocoa powder Delivers a rich, smooth chocolate flavor.
- icing sugar It combines smoothly into the dough. You won’t need much since you’ll be adding some sweet toppings.
- Milk 1% Or any other milk you have on hand.
- egg: You will also need whole eggs and egg whites.
- oil: Use a neutral oil to avoid adding flavor to the crepe.
- Butter flavored spray For pan coating.
- topping: I use strawberries, fat-free Cool Whip, and chocolate syrup.
How to Make Chocolate Crepes
Take a quick look at the process of making chocolate crepes. See recipe card for printable instructions.
- Mix the dough. Mix flour, cocoa powder, powdered sugar, milk, eggs and oil until smooth.
- Cook crepes. Pour the batter into a lightly sprayed non-stick pan, swirl to coat and cook until lightly golden on both sides. Repeat with remaining dough.
- Fill and serve. Spoon whipped cream topping onto each crepe, fold in strawberries, and drizzle with chocolate syrup.
Tips for the Perfect Crepe
- Meal Preparation Dough: The dough can be stored in an airtight container and refrigerated for about 4 days. I always make a batch on the weekend and cook two fresh crepes for Madison every morning. It only takes a few minutes to make.
- Don’t stress about your first crepe. Even if you’re a seasoned pro, your first crepe always looks like a mess! It will still be delicious.
- Reduce heat if necessary. Just like when making pancakes, the pan may start to get too hot near the end of the cooking time. If the crepes start to cook too quickly, lower the temperature.
More filling ideas for chocolate crepes
- Other fruits: Raspberries and bananas also go well with the chocolate flavor of these crepes.
- jam: Replace Cool Whip with raspberry or cherry preserves.
- nuts: Sprinkle with chopped pistachios or other nuts for a crunchy texture.
- Spread: Nutella would be great as a special snack. Or try peanut butter with a banana.
Storage and reheating
- refrigerator: Cooked chocolate crepes can be stacked, covered, and refrigerated for up to 2 days.
- Freezer: Freeze in freezer bags or airtight containers with wax or parchment paper between layers for up to 2 months.
- To reheat: Gently warm the crepes in a non-stick pan or in the microwave.
