Make these chocolate strawberry crepes and enjoy a dessert that feels indulgent without tipping into heavy. They’re light, gently sweet and cleverly designed to keep calories in check while still delivering plenty of impact on the plate.
Why These Chocolate Strawberry Crepes Work So Well
They may look like pancakes at first glance, but crepes play in a different league altogether. Thinner, more delicate and French by origin, they’re made without baking powder or self-raising flour. Where pancakes tend to be thick and dessert-only, crepes happily cross boundaries, working just as beautifully with savoury fillings as they do with something sweet.
This recipe leans on a few smart swaps to keep things lighter. Skim milk replaces full cream, and wholemeal flour adds substance without weighing the crepes down. Not counting calories? Swap in whole milk or plain flour and carry on without guilt.
Light yet deeply satisfying, these crepes make an elegant finish to a meal. They sit perfectly after grilled salmon with asparagus and beans. Simple, balanced and quietly impressive.
Photo above – Stack up your crepes and decorate with strawberries. Photo. Sam Monquadam on Unsplash.
Chocolate Strawberry Crepes
Light, delicate French-style crepes filled with melted chocolate and fresh strawberries. This easy chocolate strawberry crepe recipe is lower in calories but still feels indulgent, making it perfect for brunch or a simple, elegant dessert.
Ingredients
- 1/2 cup wholemeal flour
- 2 eggs, beaten
- 250ml skim milk
- t teaspoon pure vanilla extract
- 1 punnet strawberries hulled and halved
- 1 teaspoon caster sugar
- 4 tablespoons unsweetened orange juice
- olive oil spray
- 40 g chocolate, melted
- icing sugar to dust
Instructions
- Place the flour in a mixing bowl and whisk in the eggs, milk, and vanilla until you have a smooth batter. Over and rest at room temperature for 20 minutes.
- Place the strawberries sugar and orange juice in a pan over low heat and cook for 3 – 4 minutes until the strawberries are warmed through and the juice thickens a little. Set aside.
- Lightly spray a well-seasoned crepe pan with olive oil spray and place over a medium to high heat. Pour 1/4 cup of batter into the pan, tilting and moving the pan around until the batter has completely covered the base in a thin, even layer.
- Cook for 1 – 2 minutes, until the crepe is golden underneath. Flip the crepe with a small palette knife, then cook for a further 30 – 40 seconds until cooked and golden. Transfer to a plate. Continue with the remaining batter.
- To serve, fold each cooked crepe in half, then in half again. Place two crepes on each plate, top with a quarter of the strawberries, drizzle with the melted chocolate and dust with icing sugar.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 243Total Fat: 6gSaturated Fat: 3gUnsaturated Fat: 3gCholesterol: 97mgSodium: 70mgCarbohydrates: 38gFiber: 2gSugar: 12gProtein: 9g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
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