Chocolate-filled crepes

Chocolate-filled crepes




  • 3 tablespoons sugar
  • pinch of salt
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon butter



  • 1 cup cream
  • 100g  dark chocolate melts
  • 1 punnet fresh strawberries


In a mixing bowl, whisk together sugar, salt, eggs and milk, set aside for at least ten minutes.

Heat a saucepan to a medium heat, add cream and bring it to a simmer. Remove from heat and whisk chocolate melts in until smooth and creamy. Cover and keep warm.

Heat a large, non-stick pan to a medium heat, melt 1 teaspoon butter, swirling it around the pan to coat the surface evenly.

Pour about ¼ cup of the crepe batter into the pan and swirl the pan around to coat the surface evenly with the batter mixture. Try to keep the crepe in a circular.

Cook until golden and then flip over; cook the other side until golden.

Place the crepe on a warm plate and cover with a cloth while you continue to cook crepes.

When you are ready to serve, place a crepe on a plate, fill with sliced strawberries, and drizzle over the warm chocolate sauce. Roll up and serve immediately.



  • If you want to create a little kid version, try sprinkling the crepe with hundreds and thousands.
  • I got a bit carried away and cut out a strawberry into a heart shape as a heart-felt sign of love. Crepes, chocolate and strawberries – if that doesn’t say ‘love’, then what does?!
  • This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions


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