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Chocolate-Strawberry Crepes

Chocolate-Strawberry Crepes
Prep Time
10 min
Cook Time
20 min
Yields
9 - 10 servings

These ooey-gooey crepes are a treat for brunch or delectably delicious dessert.

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ingredients

Crepes

4
large eggs
1
cup milk, at room temperature
½
cup all-purpose flour
¼
cup unsweetened cocoa powder
2
Tbsp sugar
⅛ tsp fine sea salt
3
Tbsp unsalted butter, cut into 12 cubes

Filling

1
cup strawberry jam
1
cup mascarpone, at room temperature
¾
cup chocolate-hazelnut spread, such as Nutella
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directions

Step 1

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.

Step 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.

Step 3

Mix the jam and mascarpone in a small bowl until smooth.

Step 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.

Step 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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