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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
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.
Chocolate Crepes with Strawberries
These chocolate crepes are thin, tender and lightly sweet, filled with strawberries and whipped topping. The perfect Valentine's Day breakfast or dessert!
Yield: servings
Serving Size: 2 crepes
Equipment
- 10-inch shallow non-stick skillet
Ingredients
- 1 cup all purpose flour
- 2 tbsp unsweetened dutch cocoa powder
- 1 tablespoon powdered sugar
- 1 1/2 cups 1% milk
- 2 large egg whites
- 1 large egg
- 1 teaspoon oil
- cooking spray, I like ghee spray oil for that buttery taste
- 24 medium strawberries, sliced (2 in each crepe) plus more for topping
- 1 1/2 cups whipped cream, aerosol or tru-whip light
- 3/4 cup sugar-free chocolate syrup, such as Torani, for serving
Instructions
- 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.Nutrition
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. 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.
Wow, so easy and tasted great.
This looks WONDERFUL!! A few months ago we purchased a new set of pots and pans. It came with a crepe pan and the little gizmo for spreading the batter in the pan. I thought, “When am I ever going to use this….(thinking “Never”) and put it with the other news pots and pans. NOW I’m thinking I may be using it REAL soon!! Thank you for such a beautiful looking and points reasonable crepe recipe!!
I made these as a fun healthy breakfast for my kids. Used Swerve substitute for the confectioners’ sugar, sugar free cool whip and a sugar free chocolate syrup. They got rave reviews! Thanks for yet another winner!
Can you use whole wheat flour
Made these this morning. Soooo good! I didn’t have any whip cream so I added a little bit of the chocolate syrup to vanilla yogurt and used that inside with the strawberries. Worked perfectly!
This recipe looked so amazing but I got a bit worried after taste testing my first crepe. It didn’t really have much flavor but I just needed to trust the process. Once I finished plating it with the whipped cream, strawberries, powdered sugar, and syrup the flavors were so complimentary and outstanding! The crepes were so flavorful yet very light. It was hard to stop at the recommended serving size of 2. This was my first time making crepes and it wasn’t at all intimidating like I thought it would be. I’m definitely looking forward to making all the other versions of crepe recipes on the Skinnytaste website. YUM!
Hello, for the chocolate syrup on here, how many points are you counting for that? I have a 0p chocolate id like to use for that so I just need to know how many points to take away. Thanks!
I’ve never had a chocolate crepe before!! I need to try these!!
Hi, I recently revisited this recipe after going gluten free and thought I would try it subbing my own blend of all purpose GF flour. I was reading through the comments and I saw others had questions regarding this as well.
My GF blend worked okay — but they came out a little fluffier than crepes ought to come out, something more akin to a pancake than a traditional crepe.
I suspect this can be avoided by using a GUM FREE GF flour blend (that is to say, a blend that does not contain xanthan or guar gum).
I found this blend in a magazine and it always comes out great, and while my preferred blend for baking is a little more complex, I think this is a good place to start:
4.5 cups white rice flour
1 cup Brown rice flour
1 cup sweet sorghum flour
2 cups potato starch (not flour!)
1 cup tapioca starch
4 tsp xanthan or guar gum (I recommend leaving out as recipes usually have their own specific amount of gum listed as ingredient)
Now we can all enjoy this wonderful crepe recipe!!! Thanks so much for all your delicious and healthy recipes, Gina!
Could I use almond milk in place of the 1% milk?
um…these are freaking awesome. I made them the other week for company and they were so wonderful. today, I was going to do them again. I discovered that my milk had expired and it smelt of it too. instead of panicing, I thought: what would gina do. so I got out my greek yogurt and mixed it with some water.
not quite the same, but I heard no complaints at all at the breakfast table.
Thank you Gina for everything. I cook from your recipes all the time. and my whole family just loves it!
– Betsy
i mixed sugar free vanilla pudding into my whipped cream for an extra rich filling. it was AMAZIng
Can the crepes be made ahead of time, refrigerated, then reheated in the microwave for a few seconds before filling and serving?
Sure can!
yes!
Yup…it was something obvious…didn't realize it said 1/4 cup not 1/4 of the mixture….lol oops!!
Probably a silly question but the recipe says it makes 12 servings but it calls for 1/4 of the crepe batter for one crepe…so wouldn't that only make 4 crepes? Sorry! I'm probably missing something obvious….thanks!
SO DELICIOUS. Taste great when made with splenda too!! I tried them with bananas and yogurt instead of coolwhip and strawberries, and it was great!!
I want to try making crepes soon, but I never had 1% milk on hand… Would skim milk work?
I think they would be fine.
These were out of this world!!
Don't they!!
Umm WOW!! GINA these ROCK!! 🙂 My husband was so pumped to get to try these!! So delicious! He made them for mothers day 🙂 totally perfect!
Gina these look great!
You've inspired me in many ways.
I'm the cupcake girl remember.
Thanks for answering me.
Cupcakalous,
RJ
I made these last night. I've never made crepes before, and I loved the texture! I was wondering about the points, though. I'm doing the old program, and I got 3 points when I plugged in the numbers above. Just curious…I ate 2! 🙂
Updated!! You'll love these, my daughter is a big fan!
These look fabulous…any chance of updating to WW points plus or providing the nutritional info so I can calculate myself? Thanks to your recipes almost every night since August I am down 20lbs and no one one the family thinks they are eating "diet food"
You're welcome! These are great!!
Looks good, I will have to give them a try! Just tried 1st recipe from you site last night-my house still smells like delicious food this morning!!! Love it! So glad to find recipes w/ WW points listed….old pts and new. Thank you for all of your hard work and kitchen time to make life easier for the rest of us!
Yes! They would, but I'm sure they were still good.
These are SO good!! They weren't the prettiest things, but they sure tasted great! I was out of chocolate syrup, and I bet they'd be EVEN BETTER with the syrup!
My 8 yr old daughter and I made these for brunch for our girls day in. They were a hit! I did sub fat free milk for the 1% and I used fat free ricotta and fat free sour cream for the filling along with lots of fresh strawberries. YUM!
Nevermind… I think I wasn't letting them cook long enough on the first side. Now they are lookin' good. 🙂
ok – any tips on flipping these? i just can't do it. they end up in a crumpled mess. They taste delicious – just aren't very pretty. 🙂
I made these for breakfast this morning for my Husband's Birthday, and let me tell you…..OH MY! YUM! We loved them! I put a dab of whipped cream on the side of his plate, and put a cpl strawberries on top, and drizzled chocolate across them. It was a pretty accent to the plate of beautiful delish crepes! 🙂 You're a genius, Gina! I have not made one thing of yours that I don't like! Have you ever thought about making a cookbook? If not, you SO should!
Do you happen to know the Point+ Values for these? I'm wanting to make them for breakfast for my Husband's Birthday, and we are both following the new WW program. Thanks!
We made these this morning. We used fresh sliced cherries instead of the strawberries. I wanted a creamier filling so added lite vanilla yogurt with the whip cream…which added .5 point per crepe. YUMMY!
Would LOVE the new Points for this recipe!!
Such a great way to get your chocolate fix!!
These are delicious! I just made them last night, and my husband and I could not believe how good they tasted!!!
Made these this morning…..they were so good. Hard to believe I could eat 2 for 5 pts and I made them for breakfast. My husband was so happy and he loved them. Thanks again!
Those chocolate crapes look absolutely amazing!
The recipes on this site look great, but this recipe is not really the best tasting. Bottom line it was not worth the points. But, I'll be trying others on the site.
Congratulations on your baby! So happy to help! 🙂
These were delicious!! Thank-you so much, Gina!!! I am working off the baby weight (little huys is 8 weeks old), you have made it so much easier to follow WW with all of these recipes! I have already lost 4 pounds in the past week, eating from your recipes EVERYDAY!!! Gina, you are a God send!!!!
Made these for brunch today. Yummy! Found we were out of strawberries, so used blackberries instead. My 2 1/2 year old loved them.
Great! Sour cream huh, never tried that! 🙂
I tried these over the weekend and they were great! So delicious and easy to make. My oldest son loved them –even with low-fat sour cream (and some powdered sugar mixed in) instead of whipped cream(my youngest refused to try them but that is a different issue 😉 . Yum! Will definately be making these again
Not hard at all, these are easy to make. I used to make them when I was a kid. Hard to mess up!!
How hard is it to flip these? Makes me nervous… 🙂
LOL! Why not!
My kids gave my a funny look, like dessert for Breakfast!!! We all loved them!!!
Aren't they!!!!
OH MY GOODNESS!! These are SOOO good! I don't even like whipped cream, but these are amazing! Thank you so much for sharing.
You're welcome! Enjoy them 🙂
I am new to ww and having been searching for recipes to use and am so glad I found your site. Have found many new recipes to try. Especially these crepes……….Thanks
These do not taste light, everyone will love them!!!
I have a party w friends tonight and 3 of us are in WW.. I'll definetly do these! 🙂 The superbowl was a total success since we did recipes from your website and all of us (WW followers and non followers) loved the food! 🙂
Janelle- Nutella sounds yummy- Yes, here's link to traditional crepes – http://weight-watchers-points-recipes.blogspot.com/2008/11/czech-crepes-filled-with-mixed-berries.html
Looks scrumptious! If I leave out the cocoa it is just a traditional crepe? I am thinking nutella…
Oooh so beautiful and yummy! 🙂
@Thrifty Mama- I'll check it out!
they look perfect! if that's skinny, I want them for breakfast everyday!!:)
btw, I'd like to invite you to submit these in my Valentine Day $50 giveaway on my blog! details here:
http://www.funandfoodcafe.com/2010/02/valentine-super-bowl-recipe-carnival.html
I'm looking forward to trying this one. Thank you.
I started a weekly Tasty Thursday recipe and used this recipe for this week. With a link back to you of course.
Thanks! Been following along for a while 🙂
Yum! Another one I can't wait to try!