Valentine's Day Chocolate Strawberry Crêpes

With Cream-Cheese Strawberry Filling and Chocolate Syrup

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

A note about serious food allergies

We're not usually given to poetry in the Home Chef offices, but Valentine's Day deserves that extra effort. Ahem..."Strawberries are red / These crêpes are dark brown / Bring together the two / And you won't be let down." Maybe that won't make it into the next Norton Anthology, but when you stuff these dark chocolate crêpes with sweet strawberry cream cheese filling and drizzle them with chocolate syrup, you, too, may find yourself at a loss for words.

In Your Box (serves 2)

  • 3 oz. Frozen Whole Strawberries
  • Info
    4 oz. Cream Cheese
  • 5 Cocoa Powder
  • Info
    4½ oz. Flour
  • Info
    4 fl. oz. Liquid Egg
  • Info
    16 fl. oz. Whole Milk
  • 1 oz. Light Brown Sugar
  • 3 oz. Strawberry Preserves
  • 1 Ruby Red Grapefruit
  • 1 Powdered Sugar
  • 2 fl. oz. Chocolate Syrup
  • Nutrition (per serving)

  • Calories
    911
  • Carbohydrates
    129g
  • Fat
    35g
  • Protein
    29g
  • Sodium
    414mg

Recipe Steps

You Will Need

  • Cooking Spray
  • 1 Mixing Bowl
  • 1 Small Bowl
  • 1 Medium Non-Stick Pan
  • 1 Wire-Mesh Strainer
  • Step 1 - Make the Batter and Quarter Strawberries
    1

    Make the Batter and Quarter Strawberries

    Set strawberries out on counter to thaw and cream cheese beside it to soften. In a medium bowl, whisk cocoa powder and flour together. Then add liquid egg, milk and half the brown sugar to the bowl and whisk together thoroughly so batter is smooth with no lumps. (It should be about the same consistency as pancake batter.) Find a ¼ cup measure for pouring crêpes. Once thawed, quarter strawberries, reserving juice.

  • Step 2 - Make the Filling
    2

    Make the Filling

    In a small bowl, combine strawberry preserves and cream cheese. Mix thoroughly and set aside in refrigerator.

  • Step 3 - Cook the Crêpes
    3

    Cook the Crêpes

    Heat a medium non-stick pan over medium-high heat. Lightly coat pan with cooking spray and add enough batter to coat the bottom of pan, about ¼ cup for a 10" pan. Swirling the pan will help spread it out evenly. Cook crêpe for about 30 seconds, or until it can be easily flipped with a spatula. Flip and cook an additional 10 seconds, transfer to a plate, and cover with an inverted plate. Repeat this process until batter is gone - you should make around 8 crêpes total, depending on the thickness and how much batter you used.

  • Step 4 - Assemble the Crêpes
    4

    Assemble the Crêpes

    Place a spoonful of filling in crêpe and spread to cover almost entire surface. Fold in half, then in half again to make little quarters. Repeat this process with all remaining crêpes.

  • Step 5 - Prepare Grapefruit
    5

    Prepare Grapefruit

    Halve grapefruit through its center, so the "North Pole" is one piece and the "South Pole" is the other. To make grapefruit easier to eat, you can separate the segments. Using a small sharp knife, slice a circle around the flesh, between the flesh and peel. (Be careful not to cut through the peel.) Next, slice between the flesh and membrane that separates the segments of fruit, making little triangles. You'll be able to use your fork to pop out the wedges of grapefruit. Sprinkle remaining brown sugar over grapefruit halves.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place half of the crêpes on a plate. Hold a wire-mesh strainer above the plate and sprinkle powdered sugar into it, lightly shaking the strainer to beautifully dust your crêpes. Garnish with a drizzle of chocolate sauce, and quartered strawberries and juice. Serve with grapefruit half and enjoy!