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Valentine’s Berry Chocolate Crepes

Valentine’s Berry Chocolate Crepes - featured image
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These romantic crepes feature a tender, lightly sweet batter filled with fresh berries and drizzled with rich homemade chocolate sauce. Perfect for Valentine’s Day, brunch, or any special occasion, they’re easy to make and sure to impress.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour (or 1:1 gluten-free flour blend for GF)
  • 2 large eggs
  • 1 1/4 cups (300ml) whole milk (or dairy-free milk)
  • 2 tablespoons (30g) unsalted butter, melted and cooled
  • 2 tablespoons (25g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 4 ounces (115g) semi-sweet or dark chocolate, chopped
  • 1/2 cup (120ml) heavy cream (or coconut cream for dairy-free)
  • 1 tablespoon (14g) unsalted butter, optional
  • 1 1/2 cups (225g) mixed fresh berries (strawberries, raspberries, blueberries, etc.)
  • 2 teaspoons granulated sugar (or honey)
  • 1 teaspoon fresh lemon juice
  • Powdered sugar (for dusting, optional)
  • Additional berries (for garnish, optional)
  • Fresh mint leaves (optional)
  • Whipped cream or Greek yogurt (for serving, optional)

Instructions

  1. Prepare the Berry Filling: In a small bowl, combine mixed berries, 2 teaspoons sugar, and lemon juice. Toss gently and let sit for 15 minutes to macerate.
  2. Make the Chocolate Sauce: In a small saucepan over low heat, combine chopped chocolate and heavy cream. Stir until just melted and smooth, about 2-3 minutes. Remove from heat and whisk in butter if using. Keep warm.
  3. Blend the Crepe Batter: In a blender, combine flour, eggs, milk, melted butter, sugar, vanilla, and salt. Blend for 20-30 seconds until smooth. Let the batter rest for 10 minutes.
  4. Heat the Pan: Place a nonstick skillet or crepe pan over medium heat. Lightly grease with butter or oil, then wipe out excess.
  5. Cook the Crepes: Pour about 1/4 cup of batter into the center of the pan. Immediately tilt and swirl to coat the bottom in a thin, even layer. Cook for 1-2 minutes until edges look dry and lift easily. Flip and cook the other side for 30-45 seconds. Repeat with remaining batter, wiping the pan with a little butter between each crepe.
  6. Stack & Keep Warm: Transfer cooked crepes to a plate, covering with a clean towel to keep warm.
  7. Assemble: Place a crepe on a plate. Spoon some berries and syrup onto one half. Fold the crepe over, drizzle with chocolate sauce, and dust with powdered sugar. Add extra berries and a dollop of whipped cream or Greek yogurt if desired.
  8. Serve Immediately: Enjoy crepes warm for best texture and flavor.

Notes

Let the batter rest for at least 10 minutes for tender crepes. The first crepe is often a test—don’t worry if it’s not perfect! For gluten-free or dairy-free, substitute as noted. If using frozen berries, thaw and drain well. Leftover chocolate sauce keeps for a week in the fridge. Crepes can be made ahead and stored between parchment sheets in the fridge for up to 3 days.

Nutrition

Keywords: crepes, chocolate, berries, Valentine’s Day, romantic dessert, brunch, easy crepe recipe, French dessert, gluten-free option, dairy-free option

Find it online: https://leilameals.com/valentines-berry-chocolate-crepes-easy-romantic-dessert-recipe/