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Chocolate-Strawberry Crepes

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 9 to 10 crepes
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4 large eggs

1 cup milk, at room temperature

1/2 cup all-purpose flour

1/4 cup unsweetened cocoa powder

2 tablespoons sugar

1/8 teaspoon fine sea salt

3 tablespoons unsalted butter, cut into 12 cubes


1 cup strawberry jam

1 cup mascarpone, at room temperature

3/4 cup chocolate-hazelnut spread, such as Nutella


  1. For the crepes: Combine the eggs, milk, flour, cocoa powder, sugar and salt in a blender or bowl. Blend or whisk by hand until the mixture forms a smooth batter.
  2. Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter.
  3. For the filling: Mix the jam and mascarpone in a small bowl until smooth.
  4. Spread each crepe with 3 tablespoons of the jam mixture leaving a 1/2-inch border. Fold the two opposite ends of each crepe inward and roll into a tube shape. Repeat with the remaining ingredients. Arrange the crepes on a platter.
  5. Heat the chocolate-hazelnut spread over low heat in a small saucepan, stirring constantly, until warm. Spoon over the crepes and serve.
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