• Cooking Time:
  • Servings:
  • Preparation Time:


I have had this recipe for years but thought it was too much fuss. Then I went to a chain restaurant and had a dessert with crepes. The crepe had cocoa added to make it a chocolate crepe. It was then rolled around some softened chocolate ice cream and refrozen. When it was time to eat it was taken out of the freezer, whipped cream from a can was squirted on it, then chocolate ice cream sauce drizzled on top, a few strawberries cut to fan them and laying in a bed of raspberry coulis. Heaven.


  • Generous 3/4 cup flour
  • pinch of salt
  • 1 egg, beaten
  • 1 1/4 cups milk
  • 1 heaping tbsp. cocoa
  • 10 tsp. butter or oil


  • Makes 10 crepes
  • Mix all together until smooth.
  • Heat a skillet over medium heat.
  • Add 1 tsp. of butter or oil.
  • Butter is best for a fruit filled crepe.
  • Add enough batter to cover the base of skillet (7” wide) tilting pan to cover evenly.
  • Cook for about half a minute, then lift up the edge of the crepe to see if it looks done. Loosen the crepe around the edges and flip it over with a spatula.
  • Cook the other side for 1 minute until golden. Put on warm plate .
  • Cover with foil to keep warm.
  • Continue until all 10 are made layering with waxed or parchment paper.
  • Fill as desired.
  • Can be frozen and thawed when needed.
  • If freezing then reheat in a warm oven and fill as desired.
  • Marlene

Categories: Crepe  Dairy  Dessert  Snack  Sweet 
© 2006-2017 BakeSpace, Inc. All Rights Reserved