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Chocolate Crepes with Strawberries

Delicious Chocolate Crepes with Strawberries for Sweet Mornings

Delight in these Chocolate Crepes with Strawberries, a perfect breakfast or dessert treat that combines rich flavors and fresh fruit.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dessert
Cuisine: French
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crepe Batter
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 2 tablespoons Dutch Cocoa Powder Regular cocoa powder can be used for a lighter taste.
  • 2 tablespoons Powdered Sugar Granulated sugar can be substituted, just blend for smoothness.
  • 1 cup 1% Milk Any milk or milk alternative works as well.
  • 2 large Egg Whites For a richer flavor, consider using whole eggs.
  • 1 large Egg Adds richness and helps bind the batter.
  • 2 tablespoons Oil (neutral) Can be substituted with melted butter or ghee for added flavor.
  • 1 tablespoon Cooking Spray Ghee spray adds a delicious buttery flavor.
For the Filling
  • 1 cup Strawberries (sliced) Feel free to swap for bananas or mixed berries.
  • 1 cup Whipped Cream Greek yogurt serves as a great lighter alternative.
  • 2 tablespoons Sugar-Free Chocolate Syrup Any chocolate sauce can be used as a substitute.

Equipment

  • blender
  • Skillet
  • spatula
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. In a blender, add all-purpose flour, Dutch cocoa powder, powdered sugar, 1% milk, egg whites, a whole egg, and oil. Blend the mixture on medium speed until smooth and well combined, approximately 30 seconds. Set aside for a few minutes while you preheat your skillet.
  2. Place a 10-inch shallow non-stick skillet over medium-low heat. Lightly coat with cooking spray after about 3 minutes of warming up.
  3. Pour 1/4 cup of the crepe batter into the center of the skillet. Quickly swirl to spread the batter into a thin layer. Cook for 1 to 2 minutes until the edges begin to lift.
  4. Carefully flip the crepe once golden on the bottom. Cook for an additional 30 seconds to 1 minute until the other side is golden brown.
  5. Continue pouring and cooking the remaining batter, stacking the cooked crepes on a plate separated with parchment paper.
  6. To serve, take a warm crepe, place 2 tablespoons of whipped cream in the center, add sliced strawberries, fold or roll the crepe, and drizzle with chocolate syrup.

Nutrition

Serving: 1crepeCalories: 210kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 90mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 100IUVitamin C: 30mgCalcium: 150mgIron: 1mg

Notes

For best results, enjoy the crepes warm and feel free to customize toppings as desired.

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