This post may contain affiliate links. Read my disclosure policy.
Satisfy your chocolate craving with these easy chocolate crepes filled with strawberries and cream. They’re thin and tender, perfect for a special breakfast, holiday brunch or dessert!
Easy Chocolate Crepe Recipe
Crepes are one of my daughter’s favorite
breakfast recipes. So I took my homemade crepe and added cocoa powder to give them a little extra decadence. Although the possibilities are endless when it comes to the fillings (I’ll share some ideas below), I used strawberries and cream and my daughter loved them. These would be so perfect for Valentine’s Day!
Why These Decadent Crepes Are Worth Adding to Your Breakfast Menu
These cocoa-infused crepes are sweet, tender, and richer than the classic version. And just like regular crepes, while they feel like a fancy breakfast or dessert, they really come together in no time at all. Once you get the hang of making crepes (yes, there is a learning curve!), it’s a cinch.
- Blender batter: No bowls, no whisking. I’ve found the best way to make crepe batter is in a blender so the eggs are fully incorporated.
- Perfect for entertaining: I love that you can make the batter or even cook the crepes ahead of time, which makes them great 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 the chocolate crepes will work here.
- Indulgent but not heavy: The chocolate flavor and fillings make these chocolate crepes feel decadent, but this recipe is lighter than it tastes.
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Yield: servings
Serving Size: 2 crepes
Cook Mode
-
Blend flour, milk, cocoa powder, powdered sugar, eggs, egg whites and oil in a blender until smooth.
-
Heat a 10-inch shallow non-stick skillet over medium-low heat. Once hot, lightly coat the skillet with cooking spray.
-
Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown.
-
Flip; cook 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 fold each edge of crepe over filling, or roll.
-
Sprinkle lightly with powdered sugar and top each with 1 tablespoon chocolate syrup. Serve warm.
-
Batter can be refrigerated for up to 2 days.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Serving: 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
Ingredients You’ll Need
Below are the ingredients for these chocolate crepes. See the recipe card for the exact measurements.
- All-purpose flour or a 1:1 gluten-free flour. For an added nutritional benefit you can use white whole wheat flour.
- Dutch cocoa powder provides rich, smooth chocolate flavor.
- Powdered sugar combines smoothly into the batter. You don’t need much since you’ll be adding sweet toppings.
- 1% milk or another milk you have on hand.
- Eggs: You’ll need a whole egg and also egg whites.
- Oil: Use a neutral oil so it doesn’t impart flavor into the crepes.
- Butter-flavored spray for coating the pan.
- Toppings: I use strawberries, fat-free Cool Whip, and chocolate syrup.
How to Make Chocolate Crepes
Here’s a quick look at the process of making these chocolate crepes. See the recipe card for printable directions.
Blend the batter.
Cook the crepes.
Fill and serve.
- Blend the batter. Blend the flour, cocoa powder, powdered sugar, milk, eggs, and oil until smooth.
- Cook the crepes. Pour the batter into a lightly sprayed nonstick pan, swirl to coat, and cook until lightly golden on both sides. Repeat with the remaining batter.
- Fill and serve. Spoon the whipped topping into each crepe, add strawberries, fold, and drizzle with chocolate syrup.
Tips for Perfect Crepes
- Meal prep the batter: The batter can be refrigerated in an airtight container for about 4 days. I always make a batch on weekends, then cook up 2 fresh crepes each morning for Madison, which takes just minutes to make.
- Don’t stress over the first crepe: The first crepe always looks like a mess, even if you’re a seasoned pro! It will still taste delicious.
- Turn down the heat if needed: Just like when you’re making pancakes, near the end of the cooking time, the pan can start getting too hot. Turn it down if the crepes are starting to cook too quickly.
More Filling Ideas for Chocolate Crepes
- Other fruit: Raspberries and bananas would also work well with the chocolate flavor of these crepes.
- Jam: Swap the Cool Whip for raspberry or cherry preserves.
- Nuts: Sprinkle on chopped pistachios or other nuts for some crunch.
- Spreads: Nutella would be amazing for a special treat, or try peanut butter with bananas.
Storage and Reheating
- Refrigerator: Cooked chocolate crepes can be stacked, covered, and refrigerated for up to 2 days.
- Freezer: Freeze in a freezer bag or airtight container with wax or parchment paper between the layers for up to 2 months.
- To reheat: Warm the crepes gently in a nonstick pan or microwave.
