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Satisfy your chocolate craving with these delicious, easy chocolate crepes filled with strawberries and cream. The perfect breakfast or dessert!
Chocolate Crepes with Strawberries
One of my daughter’s favorite breakfast are crepes! Here I took my homemade crepe recipe and added cocoa powder to give them a chocolate flavor. I filled them with strawberries and cream and they came out great.
- The batter can be kept in a container for about 4 days. I always make a batch on weekends, then make 2 crepes each morning fresh for Madison which takes just minutes to make.
- You can make the crepes ahead, place on a plate and cover with plastic wrap then reheat a few at a time in the microwave.
- For an added nutritional benefit you can use white whole wheat flour in place of all purpose flour.
- Swap dairy milk with any milk you like.
Chocolate Crepes with Strawberries
Satisfy your chocolate craving with these delicious, easy to make crepes filled with strawberries and cream. The perfect Valentine's Day breakfast or dessert! You can make the batter ahead of time and refrigerate what you don't use.
Yield: 12 servings
Serving Size: 1 crepe
- 1 cup all purpose flour
- 2 tbsp unsweetened dutch cocoa powder
- 1 tbsp powdered sugar
- 1 1/2 cups 1% milk
- 2 large egg whites
- 1 whole egg
- 1 tsp oil
- butter flavored spray
- 24 medium strawberries, sliced (2 in each crepe)
- 1 1/2 cups fat free cool whip
- 3/4 cup chocolate syrup to serve
- Blend flour, milk, cocoa powder, powdered sugar, eggs and oil until smooth in the blender.
- Heat a large nonstick pan on medium-low flame. When hot, spray with buttered flavored spray to coat bottom of pan.
- 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 buttered flavored spray and crepe mixture.
- To serve, spoon 2 tbsp whipped cream into center of each crepe.
- Top with strawberries and fold each edge of crepe over filling.
- Sprinkle lightly with powdered sugar and top with 1 tbsp chocolate syrup on each. Serve warm.
- Batter can be refrigerated for up to 2 days.
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Serving: 1 crepe, Calories: 139.5 kcal, Carbohydrates: 24 g, Protein: 3.5 g, Fat: 1.5 g, Saturated Fat: 0.5 g, Cholesterol: 17 mg, Sodium: 36.5 mg, Fiber: 1 g, Sugar: 13.5 g
63 comments on “Chocolate Crepes with Strawberries”
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!
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?
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!!
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.
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!