My Strawberry and Chocolate Crepes bring together chocolate with the juicy sweetness of strawberries. Follow the recipe below to create a treat that’s as stunning as it is delicious plus it only uses 3 ingredients for the batter!
Ingredients for Crepes!
For the Crepe Batter:
- 2 large eggs
- 100g all-purpose flour
- 300ml milk
- Nutella or any chocolate spread
- 250g fresh strawberries, hulled and sliced
- A dusting of icing sugar (optional)
Instructions
1. Prepare the Crepe Batter:
- In a medium bowl, whisk together the 2 eggs, 100g flour, and 300ml milk until you have a smooth, lump-free batter.
- Cover the bowl and let the batter rest for at least 10 minutes at room temperature. This rest time helps the gluten relax and results in tender, thin crepes.
2. Cook the Crepes:
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with a small amount of butter or oil.
- Pour about 1/4 cup of batter into the pan, swirling it around to coat the surface evenly.
- Cook for about 1-2 minutes until the edges begin to lift and the bottom is lightly golden.
- Flip the crepe carefully and cook for another 30-60 seconds on the other side.
- Transfer the cooked crepe to a plate and cover with a clean towel to keep warm. Repeat with the remaining batter.
5. Assemble Your Crepes:
- Lay a crepe on your serving plate.
- Drizzle a generous amount of warm chocolate spread over the crepe. Top tip: heat up the spread in the microwave first to make it easier to spread!
- Add the strawberries over the chocolate.
- Roll or fold the crepe as you like—classic rolls or triangular folds work beautifully.
6. Garnish and Serve:
- Dust the finished crepe with icing sugar!
- Serve immediately while warm, and enjoy the contrast of rich chocolate with tangy-sweet strawberries!
A Few Final Tips
- Resting the Batter: Allowing the batter to rest is key for achieving those paper-thin crepes. If you’re in a rush, even 5 minutes will help.
- Pan Temperature: Make sure your pan isn’t too hot; a moderate temperature will ensure that the crepes cook evenly without browning too quickly.
- Creative Variations: Feel free to experiment by adding a sprinkle of cinnamon to the batter or incorporating a dollop of whipped cream when serving.
Enjoy making and sharing these scrumptious crepes—they’re sure to become a treat in your recipe collection!
If you like the look of my Strawberry and Chocolate Crepes then you should definitely check out the recipes below for some more amazing dessert ideas:
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Strawberry and Chocolate Crepes
My Strawberry and Chocolate Crepes bring together chocolate with the juicy sweetness of strawberries. Follow the recipe below to create a treat that's as stunning as it is delicious plus it only uses 3 ingredients for the batter!
Ingredients
- 2 large eggs
- 100 g all-purpose flour
- 300 ml milk
- Nutella or any chocolate spread
- 250 g fresh strawberries hulled and sliced
- A dusting of icing sugar optional
Instructions
Prepare the Crepe Batter:
- In a medium bowl, whisk together the 2 eggs, 100g flour, and 300ml milk until you have a smooth, lump-free batter.
- Cover the bowl and let the batter rest for at least 10 minutes at room temperature. This rest time helps the gluten relax and results in tender, thin crepes.
Cook the Crepes:
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with a small amount of butter or oil.
- Pour about 1/4 cup of batter into the pan, swirling it around to coat the surface evenly.
- Cook for about 1-2 minutes until the edges begin to lift and the bottom is lightly golden.
- Flip the crepe carefully and cook for another 30-60 seconds on the other side.
- Transfer the cooked crepe to a plate and cover with a clean towel to keep warm. Repeat with the remaining batter.
Assemble Your Crepes:
- Lay a crepe on your serving plate.
- Drizzle a generous amount of warm chocolate spread over the crepe. Top tip: heat up the spread in the microwave first to make it easier to spread!
- Add the strawberries over the chocolate.
- Roll or fold the crepe as you like—classic rolls or triangular folds work beautifully.
Garnish and Serve:
- Dust the finished crepe with powdered sugar or cocoa powder.
- Serve immediately while warm, and enjoy the contrast of rich chocolate with tangy-sweet strawberries!
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