Delicate, buttery crepes folded and drizzled generously with warm chocolate sauce, finished with powdered sugar and fresh strawberries. This classic French dessert (or indulgent breakfast) is a guaranteed crowd-pleaser and oh-so-easy to whip up.
Why You’ll Love This Recipe
These classic French crepes are light, elegant, and endlessly versatile. The batter is simple to make and creates ultra-thin crepes with tender texture and a subtle vanilla flavor. Topped with rich chocolate drizzle and juicy strawberries, they’re both visually stunning and deeply satisfying. Whether you’re hosting brunch, preparing a special breakfast in bed, or serving dessert to guests, this dish combines sophistication with comfort in every bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup semi-sweet chocolate chips (for drizzle)
- 1 teaspoon coconut oil (or butter, for melting chocolate)
- Powdered sugar, for dusting
- Fresh strawberries, halved
Directions
- In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla extract, and a pinch of salt. Whisk until the batter is completely smooth with no lumps.
- Let the batter rest for 15–30 minutes at room temperature. This helps the flour fully absorb the liquid and yields tender crepes.
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or cooking spray.
- Pour about 1/4 cup of batter into the skillet and quickly tilt and rotate the pan to spread the batter into a thin, even layer.
- Cook for 1–2 minutes, or until the edges begin to lift and the bottom is lightly golden. Flip carefully and cook for another 30 seconds.
- Transfer cooked crepes to a plate, stacking them with a clean kitchen towel over top to keep warm. Repeat with remaining batter.
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 20-second intervals, stirring in between until smooth and glossy.
- Fold the crepes into quarters and arrange on serving plates. Drizzle with melted chocolate.
- Top with fresh halved strawberries and a light dusting of powdered sugar just before serving.
Servings and timing
Servings: 8 crepes (serves 4)
Prep Time: 10 minutes
Rest Time: 15–30 minutes
Cook Time: 15 minutes
Total Time: 40–55 minutes
Variations
- Nutella crepes: Replace chocolate drizzle with hazelnut spread for a classic twist.
- Savory version: Omit the sugar and vanilla, and fill with cheese, ham, or sautéed vegetables.
- Fruit medley: Add blueberries, raspberries, or banana slices in addition to or instead of strawberries.
- Vegan option: Use plant-based milk, vegan butter, and egg replacer for a dairy-free version.
- Liqueur enhancement: Add a splash of Grand Marnier or Amaretto to the batter for a more sophisticated flavor.
Storage/Reheating
Store leftover crepes (without toppings) stacked between sheets of parchment paper in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave for 10–15 seconds. Assembled crepes with chocolate and fruit are best enjoyed immediately, as the moisture from the strawberries can soften the crepes.
FAQs
Can I make the batter ahead of time?
Yes, you can prepare the batter up to 24 hours in advance. Store it covered in the refrigerator and stir well before using.
Do I need a crepe pan to make crepes?
No, a good-quality non-stick skillet works perfectly fine. Just ensure it’s well-greased and evenly heated.
How do I keep crepes from tearing?
Make sure the batter rests before cooking and use a non-stick pan. Cook until the edges lift naturally before flipping.
Can I freeze leftover crepes?
Yes, wrap them individually with parchment paper and store in a freezer-safe container. Reheat directly from frozen in a warm skillet.
What’s the best way to fold crepes?
Folding into quarters is common for presentation, but you can also roll them or fold them in half, depending on your filling.
Can I make these gluten-free?
Yes, use a gluten-free all-purpose flour blend. The texture may vary slightly, but they should still be thin and flexible.
Can I use different fruit toppings?
Absolutely. Try peaches, mango, cherries, or a combination of your favorites depending on the season.
Why does my batter have lumps?
If lumps remain after mixing, strain the batter through a fine sieve or use a blender to achieve a smooth texture.
How can I make the crepes crispier?
Cook them a little longer on each side and use slightly less batter per crepe for thinner, crisp edges.
What kind of chocolate is best for drizzling?
Semi-sweet or dark chocolate works well for balancing the sweetness of the crepes and strawberries. Use high-quality chocolate for best results.
Conclusion
Classic French crepes with chocolate drizzle and strawberries offer a timeless combination of delicate texture and rich flavor. Whether served for brunch, dessert, or a romantic breakfast, these crepes impress with their elegance and simplicity. With just a few pantry ingredients and fresh fruit, you can create a dish that’s both beautiful and satisfying—perfect for any occasion.
Print
Classic French Crepes with Chocolate Drizzle and Strawberries
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 crepes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
De délicates crêpes au beurre, généreusement arrosées de sauce au chocolat chaude, le tout agrémenté de sucre glace et de fraises fraîches. Ce dessert français classique (ou petit-déjeuner gourmand) plaira à coup sûr à tous et est si facile à préparer.
Ingredients
- 1 tasse de farine tout usage
- 2 gros œufs
- 1 1/2 tasse de lait
- 2 cuillères à soupe de beurre fondu
- 1 cuillère à soupe de sucre
- 1 cuillère à café d’extrait de vanille
- Une pincée de sel
- 1/2 tasse de pépites de chocolat mi-sucré (pour arroser)
- 1 cuillère à café d’huile de coco (ou de beurre, pour faire fondre le chocolat)
- Sucre en poudre, pour saupoudrer
- Fraises fraîches, coupées en deux
Instructions
- Dans un saladier, fouettez la farine, les œufs, le lait, le beurre fondu, le sucre, la vanille et le sel jusqu’à obtenir une consistance lisse. Laissez reposer la pâte 15 à 30 minutes.
- Chauffer une poêle antiadhésive à feu moyen et graisser légèrement avec du beurre ou un spray.
- Versez 60 ml de pâte dans la poêle en l’inclinant pour bien l’étaler. Faites cuire 1 à 2 minutes, jusqu’à ce que les bords se soulèvent légèrement, puis retournez et poursuivez la cuisson 30 secondes.
- Répétez l’opération jusqu’à ce que toute la pâte soit utilisée, en empilant les crêpes sur une assiette et en les recouvrant d’une serviette pour les garder au chaud.
- Dans un petit bol, faites fondre les pépites de chocolat avec l’huile de coco au micro-ondes par intervalles de 20 secondes, en remuant jusqu’à consistance lisse.
- Pliez les crêpes en quatre et disposez-les sur une assiette de service. Arrosez généreusement de chocolat fondu.
- Garnir de fraises fraîches et saupoudrer de sucre glace avant de servir.
Notes
- Laisser reposer la pâte permet d’obtenir des crêpes tendres et élastiques.
- Utilisez une louche pour obtenir une taille de crêpe uniforme.
- Les crêpes peuvent être préparées à l’avance et conservées au réfrigérateur, séparées par du papier sulfurisé.
Nutrition
- Serving Size: 1 crepe
- Calories: 180
- Sugar: 8g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
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