Chocolate Crepes with Strawberry Cream

Vegetarian / Dairy / Nut Free


30 minutes




serves 12 – 14 (6-inch) crepes


  • 2 eggs
  • ¼ cup, (60 mL) sugar
  • 1 cup, (250 mL) milk
  • ½ cup, (125 mL) all-purpose flour
  • 1 tablespoon, (15 mL) cocoa powder
  • pinch of salt
  • 1 tablespoon, (15 mL) melted butter
  • 1 tablespoon, (15 mL) vanilla extract
  • vegetable spray oil, as needed
  • ½ cup, (125 mL) mascarpone cheese, softened
  • ¾ cup, (185 mL) Greek Gods Strawberry Yogurt + more for dipping Greek Gods Strawberry Yogurt ingredient arrow
  • ¼ cup, (60 mL) diced strawberries
  • ¼ cup, (60 mL) sliced strawberries


  1. In a medium sized bowl whisk together the eggs, sugar, milk, flour, cocoa powder, salt, butter & vanilla. Allow to rest for 15 minutes at room temperature.
  2. While the batter is resting, prepare the Strawberry Cream.
  3. In a small bowl combine the mascarpone cheese & Greek Gods Strawberry Yogurt. Gently fold in the diced strawberries. Reserve.
  4. Place a spritz of vegetable oil spray into the pan. Allow to heat. Pour about two tablespoons of batter in. Swirl to evenly coat the pan. Cook for about a minute until it just begins to dry. Carefully turn over and cook for 10 seconds more. Transfer to a plate and continue with the remaining batter. Use more vegetable spray, as needed. Crepes can be stacked on top of each other.
  5. Place about two tablespoons of the Strawberry Cream into the center of each crepe. Fold into thirds, lightly squeezing the base, so the Strawberry Cream oozes to the open ends
  6. Serve with the sliced strawberries & additional Greek Gods Strawberry Yogurt as an extra dip.
  7. Notes: Breakfast // Brunch // Dessert
  8. Recipe by Jeff Nathan.
  9. Tips: We suggest our family line of products: Spectrum Canola Oil.