Dessert Crepes #3 – Chocolate Covered Strawberry Crepes

The last of my creations with crepes this week was a combination of two of my absolute favorites:  Chocolate and Strawberries!

Chocolate Covered Strawberry Crepes



  • 1 1/2 Cups Milk
  • 3 Eggs
  • 3 Tbsp. Water
  • 2 Tbsp. Peanut Oil
  • 1 1/2 tsp. Vanilla
  • 1 1/2 Cups Flour
  • 1/4 Cup Sugar
  • 1/4 Cup Cocoa
  • 1/8 tsp. Salt

Chocolate Cream Filling:

  • 8 oz. Cream Cheese
  • 1/4 Cup Sugar
  • 1/2 Cup Sour Cream
  • 1/2 tsp. Vanilla
  • 1/3 Cup Chocolate liquor
  • 8 oz. Tub Cool Whip


  • 1 lb. Fresh Strawberries
  • 3 Tbsp. Brown Sugar
  • Hot Fudge
  • Whipped Cream

To prepare the crepes:  Place all crepe ingredients in blender and process until smooth.  Refrigerate for 30 minutes.

When batter is chilled, heat a small fry pan over medium heat.  Spray pan with cooking spray.  Pour enough batter into hot pan to cover the bottom.  Cook until top has a dull finish.  Flip and cook an additional 15 seconds.  Remove from pan and separate with waxed paper sheets.

To prepare chocolate creme:  In a large mixing bowl beat cream cheese and sugar until fluffy.  Beat in sour cream and vanilla.  Fold in liquor and whipped topping.  Refrigerate.

Before assembly, mix strawberries with brown sugar and let sit 30 minutes.

To assemble:  Place a chocolate crepe on plate; spread 2 Tbsp. cream down center of crepe; top cream with sugared strawberries and roll.  Garnish with whipped cream, hot fudge, and additional strawberries.  If you want it ever more chocolatey, you can use additional hot fudge in crepe before rolling.

These crepes are sure to satisfy even the toughest of chocolate cravings, something I am always on the lookout for, and for this I am — Simply Grateful.