Decadent Chocolate Strawberry Crepes
Deliciously thin crepes filled with melted chocolate and fresh strawberries, perfect for brunch, dessert, or a cozy treat. Easy to make with simple ingredients and ready in under 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 crepes (serves 4) 1x
- Category: Breakfast, Dessert
- Cuisine: French
Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 2 large eggs, room temperature
- 1 1/4 cups (300ml) whole milk or almond milk for dairy-free
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (15ml) unsalted butter, melted
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1 cup (170g) high-quality chocolate chips or chopped bittersweet chocolate
- 1 cup (150g) fresh strawberries, hulled and sliced
- Powdered sugar, for dusting (optional)
- Whipped cream or mascarpone (optional)
- Optional add-ons: chopped nuts (toasted almonds or hazelnuts), drizzle of honey or maple syrup
Instructions
- Make the batter: In a medium mixing bowl, whisk together flour, sugar, and salt. In a separate bowl, beat eggs, then gradually add milk and vanilla extract, whisking to combine. Slowly pour wet ingredients into dry, whisking continuously to avoid lumps. Stir in melted butter. Batter should be smooth and thin; add more milk if too thick. Let rest 10-15 minutes.
- Prep strawberries and chocolate: Hull and slice strawberries. Chop chocolate if not using chips. Melt chocolate gently if desired.
- Cook crepes: Heat non-stick skillet over medium heat. Lightly grease and wipe excess. Pour about 1/4 cup batter, swirl to cover bottom thinly. Cook 1-2 minutes until edges lift and bottom is golden. Flip carefully, cook other side 30 seconds to 1 minute. Transfer to plate and keep warm. Repeat with remaining batter, stacking crepes with parchment paper between.
- Assemble crepes: Spread melted chocolate over each warm crepe, add sliced strawberries on top. Fold or roll crepe to enclose filling. Optionally dust with powdered sugar or add whipped cream/mascarpone.
- Serve immediately: Enjoy fresh while chocolate is melty and strawberries juicy. Reheat gently if needed.
Notes
Let batter rest 10-15 minutes for tender crepes. Use medium heat to avoid burning or rubbery texture. Grease pan lightly each time. Flip gently with a thin spatula. Stack crepes with parchment paper to keep warm and prevent sticking. For gluten-free, use 1-to-1 gluten-free flour and add extra milk if needed. For vegan, use flax eggs, plant-based milk, and dairy-free chocolate chips.
Nutrition
- Serving Size: 2 crepes per serving
- Calories: 320
- Sugar: 15
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 3
- Protein: 7
Keywords: chocolate crepes, strawberry crepes, easy crepes, homemade crepes, brunch recipe, dessert crepes, quick crepes