Satisfy your chocolate craving with these easy chocolate crepes filled with strawberries and cream. They are thin, tender, and lightly sweet—perfect for a special breakfast, a holiday brunch, or an elegant dessert.
Easy Chocolate Crepe Recipe
Crepes are one of my daughter’s favorite breakfast recipes. I started with a classic homemade crepe batter and added Dutch cocoa powder for a richer chocolate flavor. The batter blends smooth in a blender for easy prep, and the crepes cook quickly in a shallow non-stick skillet. Fill them with strawberries and whipped topping for a simple, crowd-pleasing presentation—ideal for Valentine’s Day or any morning you want to make someone smile.
Why These Decadent Crepes Belong on Your Menu
These cocoa-infused crepes are sweet, tender, and slightly richer than a traditional crepe. Despite their elegant look, they come together fast. A blender makes a silky batter so there’s no need for multiple bowls or vigorous whisking. The recipe is perfect for entertaining because the batter can be made ahead of time; you can also cook the crepes in advance and warm them briefly when ready to serve.
- Blender batter: blending ensures a lump-free, uniform batter and saves time.
- Great for entertaining: make the batter or crepes ahead for a stress-free morning.
- Customizable fillings: strawberries and whipped cream are classic, but you can swap in other fruits, spreads, or nuts.
- Light but indulgent: the chocolate flavor feels decadent without being heavy.
Chocolate Crepes with Strawberries
Thin, tender chocolate crepes filled with strawberries and whipped topping—an easy and elegant breakfast or dessert.
Yield: 6 servings (about 2 crepes per serving)
Serving size: 2 crepes
Prep: 10 mins | Cook: 35 mins | Total: 45 mins
Nutrition (per serving): Calories: 213.5 kcal; Carbs: 35.5 g; Protein: 8.5 g; Fat: 6.5 g; Fiber: 1 g; Sugar: 13.5 g; Cholesterol: 34 mg; Sodium: 177.5 mg.
Equipment
- 10-inch shallow non-stick skillet
- Blender
- Measuring cups and spoons
Ingredients
- 1 cup all-purpose flour (or 1:1 gluten-free flour)
- 2 tablespoons unsweetened Dutch cocoa powder
- 1 tablespoon powdered sugar
- 1½ cups 1% milk (or milk of choice)
- 2 large egg whites
- 1 large egg
- 1 teaspoon neutral oil
- Cooking spray (butter-flavored or ghee spray recommended)
- 24 medium strawberries, sliced (about 2 per crepe), plus extra for topping
- 1½ cups whipped cream (aerosol or light whipped topping)
- ¾ cup sugar-free chocolate syrup (for serving)
Instructions
- In a blender, combine the flour, cocoa powder, powdered sugar, milk, egg, egg whites, and oil. Blend until the batter is completely smooth and free of lumps.
- Heat a 10-inch shallow non-stick skillet over medium-low heat. Lightly coat the skillet with cooking spray.
- Pour about 1/4 cup of batter into the pan and quickly tilt and swirl the pan so a thin, even layer of batter spreads across the surface.
- Cook for 1 to 2 minutes, until the bottom of the crepe is lightly golden. Flip and cook the other side for 30 seconds to 1 minute until lightly golden.
- Repeat with the remaining batter, spraying the pan lightly as needed. Stack finished crepes on a plate and keep them covered to stay warm.
- To serve, spoon about 2 tablespoons of whipped cream into the center of each crepe, top with sliced strawberries, and fold the edges over the filling or roll the crepe.
- Lightly dust with powdered sugar and drizzle about 1 tablespoon of chocolate syrup over each crepe. Serve warm.
- Tip: the batter can be refrigerated for up to 2 days; gently re-stir before using.
How to Make Chocolate Crepes — Step-by-Step
Blend the batter until smooth, then cook thin crepes in a lightly sprayed nonstick pan. Fill each crepe with whipped topping and strawberries, fold or roll, then finish with a dusting of powdered sugar and a drizzle of chocolate syrup. The whole process moves quickly once the batter is ready.
Tips for Perfect Crepes
- Make ahead: Refrigerate batter in an airtight container for up to 3–4 days. Stir or re-blend briefly before using.
- Ignore the first crepe: The first one is often imperfect; it still tastes great and helps calibrate pan heat.
- Adjust heat: If the pan gets too hot and the crepes brown too quickly, lower the heat to maintain a delicate texture.
- Stacking: Keep cooked crepes covered with a clean towel or plate to prevent drying while you finish the batch.
More Filling Ideas for Chocolate Crepes
- Raspberries, bananas, or mixed berries
- Raspberry or cherry jam in place of whipped topping
- Chopped pistachios or toasted nuts for crunch
- Nutella, peanut butter with sliced bananas, or a smear of mascarpone for a richer option
Storage and Reheating
- Refrigerator: Store cooked crepes stacked and covered for up to 2 days.
- Freezer: Freeze in a single layer or with parchment between crepes in a freezer bag for up to 2 months.
- Reheat: Warm gently in a nonstick pan over low heat or briefly in the microwave until heated through.
Other Chocolate Recipes You Might Enjoy
- Chocolate parfaits
- Cheesecake brownies
- Moist chocolate cake
- Chocolate-covered strawberry chia pudding
Ingredients You’ll Need
Below are the key ingredients for these chocolate crepes. See the recipe above for exact measurements and notes on substitutions.
- All-purpose flour or a 1:1 gluten-free alternative; white whole wheat can be used for extra fiber.
- Dutch cocoa powder for a smooth, rich chocolate taste.
- Powdered sugar to dissolve easily into the batter.
- Milk (1% or any milk you prefer).
- Eggs: one whole egg plus additional egg whites provide structure without heaviness.
- Neutral oil to keep crepes tender.
- Butter-flavored spray for a light, buttery finish on the pan.
- Toppings: strawberries, light whipped topping, and chocolate syrup.