These Strawberry Cream Chocolate Crepes were just what I needed after an insanely busy day. The moment the batter hit my 1970’s crepe maker I was ecstatic (well…probably also elated that the thing still worked after years of dormancy). My Mom actually gave me the crepe maker years ago and I haven’t had a chance to use it since having kids. I knew that it was time to break it out and make my husband a very happy man. I have never actually had a chocolate crepe before, but I thought that the combination of chocolate crepes, creamy goodness and strawberries would make this dessert a real showstopper. Oh Man was I right this time!
The other reason for my instantaneous change in mood had to be the delicious aroma of chocolate delight in a thin pancake form. My husband kept sniffing the air and telling me how good they smelled. You can probably tell that my true passion is for all things pancakey. There are just so many endless possibilities to these delights. Let’s just say that a low carb diet will never be in my future. Okay, so I am getting excited and sidetracked here. My first experience with crepes was at a little cafe in Chesterfield that closed down after a brief period. I don’t even remember the name, but the menu was solely crepes. This was super exciting to me (leave it to me to hang out at such places in high school). While there, I ordered a basic dessert crepe with strawberry filling and it was love at first bite for me! Apparently, my version was also very enticing to my 16 month old daughter, Mackenzie. I went down to the basement to search for some food props and when I returned, she had rammed down the baby gate and was finger deep in my strawberry topping! The strawberry bandit strikes again!
- Crepe Batter:
- 4 Eggs
- 1 C. Flour
- 3 Tbsp. White Sugar
- 1 1/3 C. Skim Milk
- 1 Tbsp Butter; melted
- 1 Tsp. Vanilla
- 3 Tsp. Cocoa Powder
- 1 Tbsp. Lemon Juice
- 1/2 C. Heavy Cream; Whipped
- 14 Oz. Can Sweetened Condensed Milk
- 1/4 C. Lemon Juice
- 15 Strawberries; sliced into thirds lengthwise and lightly coated with sugar
- Chocolate syrup
Add Eggs, Flour, Sugar, Skim Milk, Butter, Vanilla, Cocoa Powder and Lemon Juice to a blender.
Blend until smooth and combined.
Keep batter in the blender jar and refrigerate for 1 hour.
Prepare crepes by lightly spraying a small skillet with cooking spray.
Heat skillet to Medium Heat.
Pour a thin layer of batter into the skillet in a swirling circular motion and move pan to ensure even coverage of the batter.
Cook until crepe begins to lightly brown before flipping (only takes around 1 minute).
Flip crepe and cook opposite side for around 30 seconds (this is the inside of your crepe).
Using a mixer; whip the heavy cream on high speed until it begins to thicken and set aside.
Add sweetened condensed milk and lemon juice to a separate mixing bowl. Beat on high until mixture begins to thicken.
Fold together whipped cream and sweetened condensed milk mixture.
Add desired amount of sliced strawberries to the middle of each crepe and top with cream mixture.
Fold crepe burrito style and place in a serving dish.
Add a strip of cream down the middle and garnish with strawberry slices and chocolate syrup.