Chocolate Crepes with Strawberries and Cream
Chocolate crepes are made by swapping a little of the flour for cocoa powder. The batter comes out dark and rich, and the crepes taste like a thin, tender chocolate cake. Fill them with whipped cream and fresh strawberries and you have an easy dessert for Valentine’s Day or any day you want something special.
The only adjustment is the heat. Cocoa scorches faster than flour, and you can’t watch for golden-brown color, so cook them at medium and judge by the surface instead.
Tips for chocolate crepes
- Sift or whisk the cocoa well. Cocoa clumps, and lumps don’t dissolve once the liquid goes in.
- Keep the heat moderate. Medium heat and about a minute on the first side are enough.
- Judge by the surface. When the top looks dry and the edges lift, it’s time to flip.
- Fill just before serving. Whipped cream softens the crepes as it sits.
For another berries-and-cream crepe, see Strawberry Crepes with Cream Cheese Filling. For another elegant crepe dessert, try Crêpes Suzette with its orange butter sauce.
Frequently asked questions
How do I know when chocolate crepes are done?
You can't judge them by color, since they're already dark. Look for a surface that's dry rather than shiny, and edges that lift easily from the pan.
Why do my chocolate crepes taste bitter or burnt?
Cocoa scorches faster than plain batter. Keep the heat at medium, not higher, and don't let them cook more than about a minute on the first side.
Can I use Dutch-process cocoa?
Yes. Dutch-process cocoa gives darker crepes with a smoother, less acidic chocolate flavor. Natural cocoa works just as well.
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