Chocolate Strawberry Crepe Recipe

Make batter

In a blender or medium bowl, combine 1 cup flour, 1 tsp sugar, and 1 tsp salt. Add 2 large eggs, 1 cup whole milk, 2 tbsp melted butter and 1 tsp vanilla. Blend or whisk until completely smooth and slightly frothy, scraping down sides. Let batter rest at room temperature for 15–30 minutes to relax the gluten and hydrate the flour.

Adjust consistency

After resting, check consistency — it should be thin and pourable (similar to heavy cream). If too thick, whisk in 1–2 tbsp milk. If lumps remain, strain through a fine sieve into a pouring jug.

Cook crepes

Heat a nonstick skillet or crepe pan over medium heat. Brush lightly with melted butter or oil and wipe excess with a paper towel. Pour about 1/4 cup batter into the center, immediately lift and tilt the pan in a circular motion to spread batter into a thin round. Cook 45–60 seconds until edges lift and underside is lightly golden. Flip with a thin spatula and cook 10–15 seconds more. Transfer to a plate and keep warm under a loose foil tent. Repeat with remaining batter, re-buttering pan as needed. Yield: about 8 crepes depending on pan size.

Warm cream and sugar

In a small saucepan over low heat, combine 1 cup heavy cream and 2 tbsp brown sugar. Stir until the sugar dissolves and mixture is warm but not boiling.

Melt chocolate

Remove pan from heat and add 3 oz semi-sweet chocolate chips and 1 tbsp butter. Let sit 1 minute, then whisk until smooth and glossy. If needed, return to very low heat for a few seconds, whisking constantly. Stir in 1 tsp vanilla and a pinch of kosher salt. Keep warm or transfer to a small serving pitcher.

Macerate strawberries (optional)

Place 1 cup sliced strawberries in a bowl and sprinkle with 1 tsp granulated sugar. Toss and let sit 10–15 minutes until juices form. This step sweetens and softens the berries; skip if strawberries are very ripe.

Make whipped cream

Chill a medium bowl and whisk or beaters for 5 minutes if possible. Pour 1 cup heavy whipping cream into the bowl, add 2 tsp confectioners' sugar and 1 tsp vanilla. Whip by hand or with an electric mixer on medium-high speed until soft peaks form (about 2–3 minutes). Do not overwhip.

Assemble crepes

Lay one warm crepe flat on a plate. Spoon 1–2 tbsp whipped cream across the center, top with 2–3 tbsp macerated sliced strawberries, then drizzle 1–2 tbsp warm fudge sauce over the fruit. Fold crepe in half, then fold or roll into a triangle or log (your preferred presentation).

Plate and finish

Place assembled crepe on serving plate. Add a dollop of whipped cream and a few extra sliced strawberries on the side. Drizzle additional fudge sauce over the crepe, dust lightly with 1 tsp powdered sugar if desired, and serve immediately while warm.