Strawberry Chocolate Crepes

Crepes are a quick and easy dessert to whip up with just a few basic ingredients. If you are looking to spice up simple crepes, this strawberry chocolate crepes recipe is a must try. These crepes are made from a chocolate batter, filled with a strawberry chocolate sauce and sweet whipped cream.

For our chocolate sauce we have used the Tirma Fresa Chocolate provided to us by one of our partners, Sunny Enterprises. This milk chocolate bar is filled with a creamy yoghurt strawberry filling. It is so delightful by itself and adds so much flavour to our chocolate sauce.

Serving size: 11-12

Ingredients:

For the crepe batter

• 2 eggs
• 1 ¼ cup milk
• ½ tsp vanilla essence
• 2 tbsp melted unsalted butter
• 2 tbsp sugar
• ¼ tsp salt
• ¾ cup flour
• ½ cup cocoa powder
• 1 tbsp melted unsalted butter (for cooking the crepes)

For the chocolate sauce

• 1 bar Tirma Fresa Chocolate
• 1/3 cup whipping cream
• 1 tsp softened unsalted butter
• 1/8 tsp salt

For the whipping cream

• ½ cup whipping cream
• 2 tbsp sugar

For toppings (optional)

• thinly sliced strawberries
• tbsp powdered sugar

Instructions:

1. To a blender, add 2 eggs, 1 ¼ cup milk, ½ tsp vanilla essence, 2 tbsp melted unsalted butter, 2 tbsp sugar, ¼ tsp salt, ¾ cup flour, and ½ cup cocoa powder. Blend on high power for 1 minute, or until the flour and cocoa powder is well combined with the milk and eggs.
2. Once the batter is blended, it will be very thin, drippy, and chocolate brown in colour. Strain the batter into a bowl to remove any lumps and make it smooth.  
3. Heat up a pan on low heat for a minute and spread a thin layer of 1 tbsp melted unsalted butter to coat the pan (you can use a brush to spread evenly). Pour around 3-4 tbsp of batter into the centre of the pan and swirl the pan to spread evenly. Make sure to pour it in one go so the crepe will be even and flat.
4. Turn the heat up to high and cook the crepe for 30 seconds or until air bubbles form under the crepe and the top turns to a dark brown colour. Flip and cook for another 15 to 20 seconds and remove to a plate.
5. Continue until the batter is finished (we made around 12 crepes). Make sure to turn down the heat before spreading the butter and swirling the batter. Then turn up the heat to cook. You can tell the pan is too hot if it starts sizzling when you spread the melted butter. Adjust the heat accordingly.
6. Next, chop the Tirma Fresa Chocolate to small pieces (around 1 cm) and add to a small bowl, along with 1 tsp softened unsalted butter.
7. Heat up 1/3 cup whipping cream for 2-3 minutes on low heat or until it starts to steam (do not boil the cream). Then remove from heat and add directly to the bowl with chocolate and butter. Let it sit for 5 minutes and stir until the chocolate is combined with the cream. Lastly, add 1/8 tsp salt and give a final mix.
8. Now, to prepare the whipping cream, add ½ cup whipping cream to a bowl. Using a hand held-electric mixer, whip the cream on high-speed, for 3 to 5 minutes or until soft peaks form (soft peaks mean that when you take the beater out of the whipping cream, the beater will have peaks that barely hold their shape and flop easily).
9. Then add 2 tbsp sugar and continue to whip on low speed for 1 more minute or until stiff peaks form (stiff peaks mean that when you lift the beaters from the mixture, the peaks hold their shape).
10. To assemble the crepes, spread around 2 tsp of chocolate sauce on one quarter of the crepe and fold in half to make a semi-circle. Then spread another tsp of sauce on one half and add a dollop of whipped cream. Fold over again to make a triangle shape. Optionally, you can place some strawberry slices on top and dust with powdered sugar.