Chocolate crepes

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For the chocolate crepes:

  • 1 cup all-purpose flour, sifted
  • 2 tbsp dark cocoa powder
  • 1 egg
  • 2 tbsp white granulated sugar
  • 10 fl oz whole milk
  • 1 oz melted butter
  • Mild-flavored oil

For the filling:

  • 13.5 fl oz (4/5 cup) milk cream, refrigerated overnight
  • 3 tbsp powdered sugar (you can use more or less as you prefer)
  • 10.5 oz strawberries, washed, stems removed and chopped
  • 1.8 oz grated milk chocolate, for decoration


For the chocolate crepes:

Put all the chocolate crepe ingredients in a blender, that is: flour, cocoa powder, milk, egg, butter and sugar, blend for a few minutes until smooth.

Pour the mixture into a jug and put in the fridge for at least one hour (better if you leave it overnight).

Heat a pan, hopefully a non-stick pan, slightly oil it (wipe the pan with a napkin to remove the excess oil) over low heat, pour some of the crepe batter, move to spread it. When it starts to brown on the bottom, flip over using a spatula and cook for a few minutes. Repeat until using all the batter. Set aside.

For the Chantilly cream:

Beat the cream with an electric mixer until it begins to thicken, add powdered sugar and continue beating until thick, taking care not to overbeat, as it may turn into butter.

To assemble the chocolate crepes:

Spread a spoonful of Chantilly cream on each crepe, put some strawberries, and fold. Decorate with grated chocolate and enjoy!

Recipe by: @minigourmet