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Strawberry Chocolate Crepes
Quick recipe for strawberry chocolate crepes: thin crepes, melted chocolate, fresh strawberries. Easy dessert or breakfast in about 25 minutes.
Why this recipe works
This straightforward Strawberry Chocolate Crepes recipe yields thin, tender crepes filled with melted chocolate and fresh strawberries. It suits home cooks seeking a quick dessert or special breakfast with minimal fuss.
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Key takeaways
Make a thin, lump-free batter and rest 10 minutes for better crepes.
Cook crepes quickly over medium heat and work in small batches.
Use melted chocolate and fresh sliced strawberries for a classic finish.
Recipe guide
This straightforward Strawberry Chocolate Crepes recipe yields thin, tender crepes filled with melted chocolate and fresh strawberries. It suits home cooks seeking a quick dessert or special breakfast with minimal fuss.
Thin, tender crepes with melted chocolate and fresh strawberries—ready fast.
- Make a thin, lump-free batter and rest 10 minutes for better crepes.
- Cook crepes quickly over medium heat and work in small batches.
- Use melted chocolate and fresh sliced strawberries for a classic finish.
Ingredients and scaling
Ingredients (yields ~10 crepes): 11 eggs, 11 cups milk, 11 cups all-purpose flour, 11 × 2 tbsp sugar (total 22 tbsp), 11 × 100 g chocolate (total 1.1 kg) or adjust to taste, 11 cups sliced strawberries. Note: ingredients listed were duplicated; scale down to needed amounts—typical single-batch uses 2 eggs, 1 cup milk, 1 cup flour, 2 tbsp sugar, 100 g chocolate, 1 cup strawberries.
Make the crepes
Method: Whisk eggs and sugar until combined. Gradually whisk in milk until smooth, then add flour and whisk until lump-free; rest 10 minutes if possible. Heat a lightly oiled nonstick skillet over medium. Pour ~1/4 cup batter, tilt to spread thinly; cook 1–2 minutes until edges lift, flip and cook 30–60 seconds. Repeat.
Fill, serve and quick tips
Assembly and tips: Chop and gently melt chocolate (microwave 20s bursts or double boiler). Spread a spoonful on warm crepe, add sliced strawberries to one half, fold or roll, and drizzle remaining chocolate. Tips: keep pan temperature moderate, stack finished crepes between parchment to stay soft, and slice strawberries just before serving to avoid sogginess.
Ingredients
- 2 pcs egg
- 1 cup milk
- 2 tbsp sugar
- 1 cup all-purpose flour
- 100 g chocolate (dark or milk)
- 1 cup strawberry, sliced
Instructions
- Whisk eggs and sugar until combined
- Gradually whisk in milk until smooth
- Add flour and whisk until batter is lump-free and slightly runny; rest 10 minutes if possible
- Heat a nonstick skillet over medium and lightly oil or butter it
- Pour about 1/4 cup batter into skillet, tilt to spread thinly into a crepe
- Cook until edges lift and underside is lightly golden, about 1–2 minutes
- Flip and cook the other side 30–60 seconds, then transfer to a plate; repeat with remaining batter
- Chop chocolate and melt gently in a microwave in 20-second bursts stirring between, or melt in a heatproof bowl over simmering water
- Spread a spoonful of melted chocolate over each warm crepe
- Place sliced strawberries on one half of the crepe, fold or roll to enclose
- Drizzle any remaining chocolate over crepes and serve immediately
FAQs
Can I make the crepes ahead of time?
Yes—cover and refrigerate unused crepes up to 2 days; reheat gently in a skillet or microwave before filling.
My batter is too thick—how do I fix it?
Thin the batter with a splash more milk if it’s too thick; it should coat the pan in a thin film when poured.
What chocolate works best for the filling?
Use any melting chocolate (dark, milk, or a mix); chop small pieces so it melts evenly and smoothly.