Easy Strawberry Chocolate Crepes Recipe

Light, lacy crepes wrapped around sweet strawberries and silky chocolate — it’s one of those combos that feels both effortless and a little bit luxurious. In this long, chef-tested guide I’ll walk you through everything you need to know to make Easy Strawberry Chocolate Crepes Recipe at home: the why behind each step, precise ingredient notes, troubleshooting tips, presentation ideas, variations (including vegan and gluten-free swaps), make-ahead and storage instructions, and serving suggestions that turn a simple breakfast into a memorable dessert or brunch centrepiece.

This post is written for cooks of all levels. If you’re new to crepes, I’ll explain how to get a smooth batter, the perfect pan temperature, and flawless folding techniques. If you already make crepes, expect pro tips to make your crepes thinner, more flexible, and faster to cook. Let’s get started.

Why this Easy Strawberry Chocolate Crepes Recipe works

Crepes are basically an ultra-thin pancake made from a simple batter of flour, eggs, milk, a touch of fat, and salt. The magic comes from:

• Batter hydration and resting — letting the batter rest relaxes gluten and allows bubbles to subside for silkier crepes.
• Pan temperature control — a hot pan makes a fast, even cook and helps achieve the classic golden color without drying the crepe.
• Thinness and flipping technique — a thin, even layer cooks quickly; a light flip keeps them flexible for rolling or folding.

Pairing strawberries (bright and slightly tart) with chocolate (rich and luscious) creates balance. The strawberries add freshness and texture; the chocolate adds indulgence. This recipe gives you a base batter that’s forgiving and fast, plus recipes for both a simple chocolate spread and a quick dark-chocolate ganache for moments when you want something more impressive.

What you’ll make (overview)

• Yield: about 10–12 crepes (8–9 inches / 20–23 cm). Serves 4 as a dessert, 2–3 as a hearty breakfast.
• Time: 10 minutes prep + 30 minutes resting + 20–30 minutes cooking (hands-on time ~25 minutes).
• Skill level: Easy — great for beginners but with pro tips that pros will appreciate.

Ingredients

For the crepes (base batter)

• 1 1/2 cups (180 g) all-purpose flour
• 2 tablespoons granulated sugar (optional — adds a hint of sweetness)
• 1/4 teaspoon fine salt
• 3 large eggs
• 1 3/4 cups (420 ml) whole milk (see substitutions below)
• 2 tablespoons unsalted butter, melted — plus extra for the pan
• 1 teaspoon pure vanilla extract (optional, but lovely with strawberries and chocolate)

For the filling

• 1 1/2 to 2 cups fresh strawberries, hulled and sliced (about 12–15 medium strawberries)
• 1–1 1/2 cups chocolate spread (Nutella or similar) OR for a richer option: 6 ounces (170 g) dark chocolate (60–70% cacao) + 1/2 cup (120 ml) heavy cream to make a quick ganache
• Powdered (confectioners’) sugar, for dusting (optional)
• Whipped cream or mascarpone (optional topping)

Optional finishing touches

• Lemon zest (a little brightens strawberries)
• Toasted almonds or hazelnuts, roughly chopped (adds crunch)
• Fresh mint leaves for garnish
• A drizzle of high-quality olive oil or raspberry coulis for extra flair

Equipment you’ll need

• 8–9 inch (20–23 cm) nonstick skillet or crepe pan — a flat-bottomed pan with low sides works best
• Spatula (thin, flexible) or a crepe spreader (T-shaped) if you have one
• Blender or whisk and a whisking bowl
• Ladle or 1/4–1/3 cup measuring cup for pouring batter
• Plate stack or oven set to low to keep crepes warm

Step-by-step method

1. Make the batter

1. In a large mixing bowl, whisk together the flour, sugar (if using), and salt.
2. In a separate bowl, whisk the eggs until combined. Add about 1/3 of the milk and whisk to loosen the eggs. Pour the egg mixture into the dry ingredients and whisk gently until a thick paste forms.
3. Gradually whisk in the remaining milk until the batter is smooth and free of lumps. If you prefer, blend everything in a blender for 10–15 seconds — this gives an ultra-smooth batter and introduces fewer lumps.
4. Stir in the melted butter and vanilla. The batter should be thin enough to coat the back of a spoon — about the consistency of thin cream. If it’s too thick, add a tablespoon of milk at a time until it reaches the right consistency.
5. Cover and let the batter rest for at least 30 minutes at room temperature (or refrigerate up to 24 hours). Resting relaxes gluten and yields more tender crepes.

Pro tip: If you forget to rest, you can still cook them — they’ll be good — but resting does improve texture noticeably.

2. Prepare the filling

• Quick chocolate spread option: Have your jar of chocolate-hazelnut spread at room temperature so it’s easy to spread.
• Simple ganache: Chop 6 oz dark chocolate and place in a heatproof bowl. Heat 1/2 cup heavy cream until just simmering, pour over chocolate, let sit 30 seconds, then stir until smooth. Let cool slightly (so it spreads but isn’t too runny).
• Slice strawberries and toss with a teaspoon of sugar or a splash of lemon juice if they’re under-ripe. Set aside.

3. Heat the pan

• Heat your nonstick skillet over medium heat. Brush or wipe with a little melted butter using a paper towel — you want just enough to coat.
• To test, pour a small teaspoon of batter — it should sizzle gently and set in ~10–20 seconds.

4. Cook the crepes

1. Stir the batter gently (it may separate a bit while resting). Use a ladle or 1/4–1/3 cup measure: pour into the center of the hot pan, then tilt and swirl the pan to spread the batter into a thin, even circle. Aim for a very thin layer.
2. Cook about 30–50 seconds until the edges lift and the surface looks set (little brown spots will appear). Use a thin spatula or your fingers (careful!) to flip. Cook the second side 10–20 seconds more — it should be lightly golden, not dark.
3. Transfer to a plate. You can stack them with a piece of parchment between each or keep them loosely covered with foil in a 200°F/90°C oven while finishing the batch.

Pro tip: If crepes stick, the pan may be too cool or it needs a tiny extra smear of butter between crepes. If the crepe tears, it’s probably too thin or the pan is too hot — drop the heat a touch next time.

5. Assemble: classic folded or rolled crepes

• Spread a thin layer of chocolate spread or ganache over half or the whole crepe (thin layers work best — you can always add more).
• Add a line of sliced strawberries across the center. Sprinkle with a few chopped toasted nuts or a little lemon zest if you like.
• Fold like a half-moon (fold once) or roll up tightly like a burrito for an elegant presentation. For a restaurant look, fold into quarters and fan out a few strawberry slices on top, dust with powdered sugar, and drizzle with extra ganache.

Tips for perfect crepes (from a pro chef)

• Batter consistency matters. If it’s too thick, the crepes will be heavy. Think a thin heavy cream — if you dip your spoon, the batter should coat it in a thin film.
• Rest is magic. 30 minutes is ideal. Overnight in the fridge is fine and often yields even better texture. If refrigerated, whisk gently before using.
• Pan temperature is everything. Medium heat for nonstick pans; if using cast iron, slightly lower heat. Too hot = dark, brittle crepes; too cool = pale, gummy crepes.
• Use a ladle measure. Using the same amount of batter makes consistent crepes that stack and fold evenly.
• Don’t overfill. Use thin layers of filling to preserve the flexible crepe. Thick fillings are harder to fold and can make the crepe tear.
• Keep them warm and moist. A low oven or stack with a damp kitchen towel over the plate keeps crepes flexible.

Variations & dietary swaps

Vegan crepes

• Replace eggs with 1 cup plant-based milk + 2 tablespoons aquafaba (or use a commercial egg replacer) and use 1 1/2 cups plant milk total. Use 3 tablespoons neutral oil instead of butter. Let rest as usual. Use dairy-free chocolate spread and coconut cream to make ganache.

Gluten-free crepes

• Swap 1:1 with a gluten-free flour blend or use buckwheat flour (traditional French crepes — slightly nutty flavour). If using buckwheat, try 1 cup buckwheat + 1/2 cup all-purpose gluten-free blend and add a splash more milk if the batter seems thick. Buckwheat crepes pair exceptionally well with strawberries.

Lighter crepes (less sweet)

• Omit the sugar in the batter and use just a dusting of powdered sugar or a drizzle of honey. Serve with Greek yogurt and macerated strawberries for a tangy contrast.

Fancy fillings

• Mascarpone + lemon zest + strawberries — light and creamy.
• Ricotta + honey + toasted pistachios — Italian-inspired.
• Caramelized bananas + chocolate — banana Foster vibe.
• Savory twist: omit sugar and fill with ham, gruyère, and a light béchamel for a savory crepe course.

Make-ahead, storage, and reheating

Batter

• Batter can be made up to 24 hours ahead and kept covered in the refrigerator. Whisk before using; you may need to add a tablespoon of milk if it thickened.

Cooked crepes

• Cooked crepes can be stacked with parchment between layers and refrigerated for up to 3 days. Freeze for longer storage — layer with parchment and place in a freezer bag for up to 2 months. To reheat, warm gently in a skillet over low heat for about 20–30 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 8–10 minutes.

Prepared assembled crepes

• If filled with fresh strawberries and chocolate spread, assemble right before serving for best texture. If using ganache (more stable), you can assemble and refrigerate briefly but bring to room temperature before serving so the chocolate is soft and luscious.

Presentation & serving suggestions

• Dust with powdered sugar and top with a few whole strawberries and a mint sprig.
• Drizzle extra cooled ganache or warm chocolate sauce in a zig-zag across the plate.
• Serve with a scoop of vanilla ice cream for a dessert, or with a pot of strong coffee for breakfast.
• For a brunch crowd, make a crepe bar: keep crepes warm, set out sliced fruit, chocolate spread, whipped cream, nuts, and sauces. Let guests assemble.

Pairings

• Coffee, espresso, or café au lait.
• Sparkling wine or Prosecco for a celebratory brunch.
• Earl Grey or a fruit-forward black tea if serving as a dessert with tea.

Troubleshooting common crepe problems

• Crepes tear when flipping: Batter too thin and pan too hot, or crepe stuck due to insufficient fat on pan. Reduce heat and add a light smear of butter.
• Crepes are rubbery: Over mixing develops gluten; rest the batter and cook on slightly lower heat.
• Edges brown too quickly: Pan is too hot. Lower the heat a notch.
• Batter lumpy: Use a blender to emulsify or sift the dry ingredients first. A brief pass with a whisk removes small lumps.

Quick FAQ

Q: Can I use a regular nonstick skillet?
A: Absolutely. An 8–9 inch nonstick skillet is the easiest. Crepe pans are nice but not required.

Q: What if I don’t have eggs?
A: See the vegan swap above. Aquafaba or flax “egg” (1 tbsp ground flax seed + 3 tbsp water per egg) can work but may change texture slightly.

Q: Are frozen strawberries okay?
A: Thawed strawberries are softer and release more moisture — pat dry and drain well before using to avoid soggy crepes. Fresh are best.

Q: Can I make them ahead for a party?
A: Yes — make batter the day before and cook crepes in the morning. Keep warm in the oven and assemble just before serving for peak freshness.

The recipe card (printable)

Easy Strawberry Chocolate Crepes Recipe

Yields: 10–12 crepes | Prep: 10 min | Rest: 30 min | Cook: 20–30 min

Ingredients — Crepes

• 1 1/2 cups (180 g) all-purpose flour
• 2 tbsp granulated sugar (optional)
• 1/4 tsp salt
• 3 large eggs
• 1 3/4 cups (420 ml) whole milk
• 2 tbsp unsalted butter, melted (+ extra for pan)
• 1 tsp vanilla extract (optional)

Ingredients — Filling

• 1 1/2–2 cups fresh strawberries, sliced
• 1–1 1/2 cups chocolate spread (or 6 oz dark chocolate + 1/2 cup cream for ganache)
• Powdered sugar, whipped cream, nuts, mint (optional)

Method

1. Whisk dry ingredients. Mix eggs with 1/3 milk, combine with dry mix, then whisk in remaining milk until smooth. Stir in melted butter and vanilla. Rest 30 min.
2. Heat nonstick pan over medium; lightly butter. Pour ~1/4 cup batter, swirl to coat. Cook 30–50 sec until set; flip and cook 10–20 sec. Repeat.
3. Spread chocolate, add strawberries, fold or roll. Dust with powdered sugar and serve.

Final notes from the chef

Crepes are forgiving, fast, and endlessly adaptable. The Easy Strawberry Chocolate Crepes Recipe is intentionally simple so you can focus on technique and flavour rather than fiddly steps. Once you’ve mastered the batter and the pan rhythm, you’ll be able to scale up for brunch gatherings, fill crepes with different seasonal fruits, or turn this into a plated dessert that looks like it belongs in a cafe.

Easy Strawberry Chocolate Crepes Recipe

This Easy Strawberry Chocolate Crepes Recipe features soft, thin crepes filled with fresh strawberries and rich melted chocolate, making it a quick, elegant, and crowd-pleasing option for breakfast, brunch, or dessert.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

resting time 30 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 4

Calories 320 kcal

Ingredients

  

For the Crepes Batter

• 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar optional
• ¼ teaspoon salt
• 3 large eggs
• 1 ¾ cups whole milk
• 2 tablespoons unsalted butter melted (plus extra for the pan)
• 1 teaspoon vanilla extract optional

For the Filling

• 1 ½ –2 cups fresh strawberries hulled and sliced
• 1 –1 ½ cups chocolate spread or melted dark chocolate
• Powdered sugar for dusting (optional)

Instructions

 

Prepare the Batter

• In a large bowl, whisk together flour, sugar, and salt. In another bowl, whisk eggs with about one-third of the milk. Gradually combine with the dry ingredients, then whisk in remaining milk until smooth. Stir in melted butter and vanilla.

Rest the Batter

• Cover and let the batter rest for at least 30 minutes at room temperature. This helps create tender, flexible crepes.

Heat the Pan

• Heat a nonstick skillet or crepe pan over medium heat. Lightly grease with butter.

Cook the Crepes

• Pour about ¼ cup batter into the center of the pan, swirling to coat evenly. Cook for 30–45 seconds until set, then flip and cook the other side for 10–15 seconds. Remove and repeat with remaining batter.

Fill the Crepes

• Spread a thin layer of chocolate on each crepe, add sliced strawberries, and fold or roll gently.

Serve

• Dust with powdered sugar if desired and serve warm.

Notes

• Storage: Unfilled crepes can be stacked, covered, and refrigerated for up to 3 days or frozen for up to 2 months.
• Make-Ahead Tip: Batter can be prepared up to 24 hours in advance and stored in the refrigerator.
• Variations: Add whipped cream, Nutella, or a drizzle of chocolate ganache. Swap strawberries for bananas or mixed berries.
• Dietary Swaps: Use plant-based milk and dairy-free chocolate for a vegan version.