Best 2 Chocolate Strawberry Crepes Recipes

Indulge in a delectable journey of flavors and textures with our collection of chocolate strawberry crepe recipes. These sweet treats are perfect for any occasion, whether it's a romantic breakfast in bed, a delightful brunch with friends, or a special dessert to satisfy your cravings. Discover the art of crafting delicate crepes, filled with rich chocolate and adorned with luscious strawberries, drizzled with decadent sauces and sprinkled with tantalizing toppings. Embark on a culinary adventure as we guide you through a variety of recipes, each offering a unique twist on this classic dish. From classic French crepes to innovative modern creations, find the perfect recipe to satisfy your sweet tooth and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE STRAWBERRY CREPES RECIPE BY TASTY

Chocolate Strawberry Crepes Recipe by Tasty image

Here's what you need: all-purpose flour, eggs, butter, granulated sugar, milk, hazelnut spread, strawberries, powdered sugar

Provided by Tasty

Categories Breakfast

Yield 2 servings

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
3 eggs
¼ cup butter, melted
3 tablespoons granulated sugar
3 cups milk
½ cup hazelnut spread
10 strawberries, sliced
powdered sugar, to garnish

Steps:

In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
Cook until the edges are starting to slightly crisp.
Remove from heat and cover with a paper towel to make sure the crepes stay moist.
Spread half of the chocolate hazelnut spread on half of the crepe.
Lay half of the strawberries on the chocolate spread.
Fold the other half of the crepe on top of the strawberries, then fold the crepe in half.
Repeat with the other crepe.
Enjoy!

Nutrition Facts : Calories 1409 calories, Carbohydrate 181 grams, Fat 56 grams, Fiber 9 grams, Protein 41 grams, Sugar 66 grams

CHOCOLATE-STRAWBERRY CREPES

Chocolate-Strawberry Crepes image

Provided by Giada De Laurentiis

Categories dessert

Time 30m

Yield 9 to 10 crepes

Number Of Ingredients 10

Ingredients

4 large eggs
1 cup milk, at room temperature
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 tablespoons sugar
1/8 teaspoon fine sea salt
3 tablespoons unsalted butter, cut into 12 cubes
1 cup strawberry jam
1 cup mascarpone, at room temperature
3/4 cup chocolate-hazelnut spread, such as Nutella

Steps:

For the crepes: Combine the eggs, milk, flour, cocoa powder, sugar and salt in a blender or bowl. Blend or whisk by hand until the mixture forms a smooth batter.
Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter.
For the filling: Mix the jam and mascarpone in a small bowl until smooth.
Spread each crepe with 3 tablespoons of the jam mixture leaving a 1/2-inch border. Fold the two opposite ends of each crepe inward and roll into a tube shape. Repeat with the remaining ingredients. Arrange the crepes on a platter.
Heat the chocolate-hazelnut spread over low heat in a small saucepan, stirring constantly, until warm. Spoon over the crepes and serve.

Tips:

For a richer crepe batter, use whole milk instead of regular milk. You can also add a tablespoon of sugar to the batter for a sweeter crepe.
If you don't have a crepe pan, you can use a regular non-stick skillet. Just make sure to heat the pan over medium-low heat so that the crepes don't burn.
To make sure your crepes are cooked evenly, flip them once the edges start to brown and the bottom is golden brown.
To keep your crepes warm while you're cooking the rest of the batch, place them on a plate and cover them with a clean kitchen towel.
For the strawberry filling, use fresh, ripe strawberries. If you don't have fresh strawberries, you can use frozen strawberries that have been thawed and drained.
To make the chocolate sauce, use semisweet chocolate chips or bars. You can also use milk chocolate chips or bars, but the chocolate sauce will be sweeter.
To assemble the crepes, place a dollop of strawberry filling in the center of each crepe. Then, fold the crepe in half and then in half again to form a triangle.
Drizzle the crepes with chocolate sauce and serve immediately.

Conclusion:

These chocolate strawberry crepes are a delicious and easy-to-make dessert that is perfect for any occasion. The crepes are light and fluffy, the strawberry filling is sweet and tart, and the chocolate sauce is rich and decadent. Whether you're serving them for breakfast, lunch, or dinner, these crepes are sure to be a hit.