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.
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.