Description
Delight in these luscious Chocolate Crepes with fresh strawberries, whipped cream, and sugar-free chocolate syrup. Thin, delicate crepes infused with cocoa powder are quickly cooked on the stovetop and filled with creamy whipped topping and juicy strawberries for a light yet indulgent dessert perfect for any occasion.
Ingredients
Scale
Crepe Batter
- 1 cup all purpose flour
- 2 tbsp unsweetened dutch cocoa powder
- 1 tablespoon powdered sugar
- 1 1/2 cups 1% milk
- 2 large egg whites
- 1 large egg
- 1 teaspoon oil
- Cooking spray (such as ghee spray oil) for coating the pan
Filling & Toppings
- 24 medium strawberries, sliced (2 per crepe) plus extra for topping
- 1 1/2 cups whipped cream (aerosol or light tru-whip)
- 3/4 cup sugar-free chocolate syrup (such as Torani)
Instructions
- Prepare the Batter: In a blender, combine the flour, milk, cocoa powder, powdered sugar, eggs, egg whites, and oil. Blend until the batter is smooth and lump-free, ensuring a silky crepe texture.
- Heat the Skillet: Place a 10-inch shallow non-stick skillet over medium-low heat. Once heated, lightly spray the surface with cooking spray to prevent sticking while adding a subtle buttery flavor.
- Cook the Crepes: Pour 1/4 cup of the crepe batter into the skillet, swirling the pan gently to spread the batter thinly and evenly. Cook for 1 to 2 minutes until the bottom is a light golden brown color.
- Flip and Finish Cooking: Carefully flip the crepe using a spatula and cook the other side for 30 seconds to 1 minute until it achieves a similar golden hue. Repeat this process with the remaining batter, spraying the pan as needed.
- Assemble the Crepes: Spoon 2 tablespoons of whipped cream into the center of each cooked crepe. Top with 2 sliced strawberries and then fold the edges over the filling or roll the crepe to encase the filling.
- Serve: Lightly dust the assembled crepes with powdered sugar. Drizzle each with 1 tablespoon of sugar-free chocolate syrup. Serve the crepes warm for the best flavor experience.
- Storage Note: The crepe batter can be refrigerated in an airtight container for up to 2 days, allowing you to prepare ahead.
Notes
- Use medium-low heat to avoid burning the delicate crepes and ensure even cooking.
- Swirl the batter quickly and evenly to get thin crepes typical to French style.
- For a richer flavor, use ghee-based cooking spray or a small amount of melted butter.
- Sugar-free chocolate syrup keeps the dessert lighter in sugar, but feel free to substitute with regular syrup if preferred.
- Crepes can be made in advance and reheated gently on low heat or in the microwave.
- Adjust strawberry quantity based on preference or substitute with other berries.
