Chocolate Strawberry Crepes

Today I want to share with you one of our original recipes – our Chocolate Strawberry Crepes. Originally named “Grandma’s Pancakes,” I decided to add a little bit to them. Normally when we make them, we roll them up instead of using the traditional folding method with crepes, but I wanted to try and do that today.

Let me be the one to tell you that despite being able to make more than what you see on the plate, two crepes will be more than enough for you. These are seriously filling, even without a side of meat to go with them. If you are interested in learning how to make them, feel free to continue reading.

1 container of Strawberries, sliced and covered in sugar
1 container of Strawberries, sliced and covered in sugar

You’ll want to use fresh strawberries and cut the top part off. Then you’ll lay that on the flat top and cut them in a cross formation, so you get four parts to each strawberry. Sprinkle sugar on them and set them aside.

Chocolate filling for the crepes - mixture of plain yogurt, chocolate milk mix, and chocolate frosting
Chocolate filling for the crepes – mixture of plain yogurt, chocolate milk mix, and chocolate frosting

This was the fun thing to make – the chocolate filling. The original idea was to make a cream cheese filling, but I didn’t have any cream cheese. What I did have was plain yogurt, chocolate milk mix, and chocolate frosting. Mix them together and you get this sweet creamy mixture.

Crepe batter in a glass bowl - egg, flour, milk, oil, vanilla, sugar, cinnamon, cardamom, nutmeg, and water
Crepe batter in a glass bowl – egg, flour, milk, oil, vanilla, sugar, cinnamon, cardamom, nutmeg, and water

Once you have the strawberries and chocolate mixture set, you can start working on the batter. Really simple pancake batter; just add a couple spices and some water to make it soupy. We want these to be thin.

Crepe in a hot pan on a stove top
Crepe in a hot pan on a stove top

Since I don’t have a traditional crepe pan and the wooden stick, I like to use a big non-stick pan. Use a ladle to pour in the mixture and quickly spread the batter around the pan. It’ll start to cook immediately after touching the hot pan, so add more batter to fill up any holes you get.

Assembling the crepes - chocolate mixture in one bowl, strawberries in another bowl, and a crepe on a plate
Assembling the crepes – chocolate mixture in one bowl, strawberries in another bowl, and a crepe on a plate

Once your crepes are done, it’s time to assemble. Place your strawberries on the bottom and spread your chocolate mix on the top. Then fold them into the cute little triangles that make the crepe a crepe.

Finished Product - two folded crepes topped with whipped cream and a side of two maple sausage patties
Finished Product – two folded crepes topped with whipped cream and a side of two maple sausage patties

Ta-da! Delicious crepes ready to be devoured. You can top them with syrup or whipped cream, and can have anything as a side – bacon, sausage, eggs, you name it.

The full recipe is down below with the difficulty level, ingredients, utensils you’ll need, etc. I hope you enjoy this little piece of home I’m giving you.

Enjoy the flavor!
~Mandi

Chocolate Strawberry Crepes Recipe

Difficulty Level: Medium

Required Items

Ingredients (for the strawberries)

  • 1 container of Fresh Strawberries
  • 1 tablespoon of sugar

Ingredients (for chocolate mix)

  • 2 tablespoons of Plain Yogurt
  • 2 tablespoons of Chocolate Frosting
  • 1 tablespoon of Chocolate Milk Mix

Ingredients (for crepes)

  • 1 Egg
  • 1 cup of Flour
  • 1 cup of Milk
  • A Splash (1 1/2 tablespoons) of Oil
  • 1 tablespoon of Vanilla
  • 3 tablespoons of Sugar
  • 1/2 teaspoon of Cinnamon
  • 1/2 teaspoon of Cardamom
  • 1/2 teaspoon of Nutmeg
  • A Small Amount of Water (for thinning)

Preparation

  1. Take the strawberries and slice the tops. Then slice the strawberries into fourths. Place in a small bowl and add sugar; let them sit untouched until the crepes are done.
  2. In one small bowl, add the yogurt, chocolate milk mix, and chocolate frosting. Mix until well combined and set aside.
  3. In a large mixing bowl, combine your egg and milk. Once combined, add in the flour, oil and vanilla. Add in the sugar, cinnamon, cardamom and nutmeg and give another mix. Finally add in the water. This amount will vary – it just makes the batter thinner.
  4. In a large pan on medium heat, pour in a ladle full of the batter and spread it around until it covers the bottom. Add more batter if there are any holes.
  5. After about 3 minutes, gently start to lift up the edges of the crepe with a spatula. If you need to, go around the entire pan to make sure no edges are sticking. Flip the crepe over and let the other side cook for about 3 minutes.
  6. With your crepes done, spread chocolate mix on the top half and add the strawberries on the bottom half. Fold the top half down, and them fold the crepe in half. Top with whipped cream or syrup and enjoy!

Recipe courtesy of Great Grandma Borsuk

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