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Chocolate Crepes with Strawberries

Strawberries with chocolate is a timeless combination that works in countless variations. These straightforward crepe recipe will have your brunch guests marveling at your culinary expertise—they don't need to know it was as easy as blend, heat and pour.

Serves 4
Ready in 95 mins
Prep time 20 mins
Cooking time 15 mins
Chill time 60 mins
130 calories per serving


> 6 tbsp all-purpose flour
> 2 tbsp unsweetened cocoa powder
> 1 tbsp sugar
> 1 pinch of salt
> 1/2 cup skim milk
> 1 large egg
> 1 tsp canola oil
> 2 cups sliced strawberries
> 1 tbsp powdered sugar
> 4 whole strawberries for garnish


In food processor or blender, combine all ingredients except strawberries and blend until smooth. Transfer to a bowl and refrigerate for 1 hour. Heat an 8-inch non-stick skillet or crepe pan over medium heat until a drop of water sizzles when sprinkled on the surface. Reduce heat to medium low.
Brush pan with small amount of oil, as needed, to prevent sticking. Pour 1/8 cup of batter onto skillet and swirl to form a 4-inch circle. Cook 40 to 60 seconds until top of crepe has a dull surface. Flip and cook for 20 to 30 seconds until crepe is firm. Remove to a plate. Repeat with remaining crepes. If making a day ahead, stack crepes between waxed paper squares and refrigerate.
To serve: place a crepe on a dessert plate. Spread 1/4 cup of sliced strawberries across the middle. Roll up and place seam side down on plate. Dust with powdered sugar and garnish with half of a strawberry, sliced and fanned. Repeat with remaining crepes.

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