Altered Chocolate Berry Crêpes
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Crêpes with a twist: less flour, more liquid. Swap butter for coconut oil, vanilla for almond extract, milk chocolate for dark. Blueberries and raspberries swap harmoniously with blackberries and sliced kiwi. Batter rests briefly for 15 minutes. Cook thin, quick: about a minute per side. Warm sauce made with dark chocolate melted with cream instead of milk, slightly thicker. Serve rolled crêpes smothered in sauce, crowned with fresh fruit. Balanced sweet and tangy, with texture contrast.
Prep:
20 min
Cook:
30 min
Total:
50 min
Servings:
4
#breakfast
#dessert
#French-inspired
Eggs, flour, milk. No butter this time — coconut oil brings a different shade. Vanilla replaced by almond extract, subtle but something else. Crêpes thin, almost translucent. Batter rests just enough, fifteen minutes is key—not long, but important. Chocolate sauce melted dark chocolate plus heavy cream; richer, denser, not runny like milk chocolate and milk. Fruit bright, mixed: blackberries, raspberries, kiwi. Kiwi with texture, tart, surprising in flavor and color. Roll crêpes carefully, fold like fragile scarves, layer sauce over. Cool contrasts in the softness and crunch. Serve quickly before it all settles. Breakfast or brunch, but altered. Familiar yet not the same. Less sugar too, less flour. More liquid. The pans hot. This is a dance in making. Crisp edges with tender middle. Chocolate thick and glossy, berries burst with freshness. The kitchen smells of toasted coconut and almond, bittersweet chocolate. Almost dessert, almost everyday. Ready?
Ingredients
- 80 g (1/2 cup) unbleached all-purpose flour
- 25 ml (1 1/2 tbsp) granulated sugar
- 1 pinch salt
- 2 eggs
- 380 ml (1 1/2 cups) milk
- 5 ml (1 tsp) almond extract
- 25 ml (1 2/3 tbsp) coconut oil melted, plus more for cooking
- 250 g (1 2/3 cups) mixed fresh berries (blackberries, raspberries, sliced kiwi)
- 120 g (4 oz) dark chocolate, chopped
- 80 ml (1/3 cup) heavy cream
About the ingredients
Flour quantity reduced to half a cup, balancing increased milk for thinner batter, making crêpes lighter. Coconut oil replaces butter, melting easily with subtle nutty aroma. Almond extract swaps vanilla, lending a delicate fragrance that pairs well with coconut notes. Dark chocolate adds deeper flavor complexity, richer body in sauce; cream used instead of milk thickens sauce, enhancing mouthfeel. Fruit choices focus on blackberries and raspberries, with kiwi slices adding acidity and texture contrast. Sugar slightly lowered, allowing natural fruit sweetness to show through. Technique-wise, allow batter to rest for 15 minutes; this helps gluten soften and hydration complete resulting in tender crêpes.
Method
Crêpes
- 1. Sift flour into a mixing bowl. Add sugar, salt. Crack in eggs, pour 90 ml (3/8 cup) of milk, then almond extract. Whisk to combine into a lumpy paste. Slowly add remaining milk while stirring. Blend melted coconut oil last. Batter should be smooth but slightly airy. Let sit 15 minutes—resting helps hydration.
- 2. Heat nonstick skillet (24 cm / 9 1/2 inches) over medium heat. Brush lightly with coconut oil. Pour 60 ml (1/4 cup) batter into center. Tilt skillet in circles to spread thin. Edges lift when set and turning golden, about 50 seconds. Flip carefully. Cook another 30 seconds. Remove to plate. Cover loosely with foil to retain warmth and moisture. Repeat till batter gone.
Chocolate Sauce
- 3. In microwave-safe bowl, combine chopped dark chocolate and cream. Heat in short bursts (20 seconds), stirring often, until melted and creamy. If too thick, add a splash cream, whisk to combine. Sauce thicker and more intense than milk chocolate version.
Assembly
- 4. Roll each crêpe gently. Arrange on plates. Spoon over warm dark chocolate sauce generously. Scatter mixed berries and kiwi slices on top. Eat immediately. Sauce seeps into crepe folds; berries add tart freshness and vibrant texture.
- 5. Let rest before serving if necessary, but best warm. Coconut oil gives subtle tropical note replacing butter’s richness, almond extract shifts vanilla undertone. Dark chocolate deepens sauce flavor. Kiwi adds unexpected color and zing.
Cooking tips
Start by mixing dry ingredients fully before adding any wet elements to avoid lumps. Incorporate eggs and 90 ml milk first, whisking to paste before gradually adding remaining milk. Blend in melted coconut oil last to preserve its flavor. Rest batter for 15 minutes at room temperature. Use a nonstick pan, 24 cm diameter, medium heat, brushing with coconut oil before each crêpe for even cooking and non-stick. Pour 60 ml per crêpe, tilt pan swiftly to spread thin. Cook about 50 seconds until edges lift and color forms, then flip and cook 30 seconds more. Remove and keep warm under foil. For sauce, melt chopped dark chocolate with cream in short microwave bursts, stirring often to prevent seizing or overheating. Sauce thicker than milk-based, adjust cream to smoothness. Serve crêpes rolled, cover generously with warm sauce, garnish with fresh mixed berries and kiwi slices. Serve immediately for contrasts of temperature and texture.
Chef's notes
- 💡 Mix dry first. Sift flour. Add sugar, salt. Eggs next. Then milk slowly. This prevents lumps. Gradually stir to combine until smooth. Rest 15 minutes.
- 💡 Use a nonstick pan. 24 cm is key. Medium heat. Brush with coconut oil. Pour 60 ml batter. Tilt to spread thin. Edges lift when ready. Flip carefully.
- 💡 Adjust sauce thickness. Melt chocolate carefully. Use cream not milk. Microwave bursts work best. Stir often to prevent burning. Add a bit of cream if too thick.
- 💡 Berry choices versatile. Blackberries, raspberries, kiwi. Kiwi adds texture, a bit of acidity. But berries should be ripe. Burst of flavor crucial. Color matters.
- 💡 Serve warm. Roll crêpes. Generously drizzle sauce. Fresh fruits over top. Serve right away for best taste. Keeps warm under foil if needed. Textures contrast deliciously.
Common questions
What if crêpes stick?
Use enough coconut oil. Heat pan right. Test with a drop of batter. edges should lift.
Can I make batter ahead?
Yes, store in fridge. But use within 24 hours. Let come back to room temp before cooking.
How to store leftovers?
Keep in airtight container. Refrigerate for up to 2 days. Reheat in skillet or microwave. Use caution.
Can I use other fruits?
Absolutely. Strawberries work well. Or bananas if wanting sweetness. Experiment, see what you like.
