Yields: 4 servings

3/4 cup milk
2 eggs
3/4 cup unbleached all-purpose flour
2 tablespoons unsweetened Dutch-process cocoa powder
2 tablespoons granulated sugar
1/2 teaspoon vanilla
pinch salt
Melted butter, for brushing the pan
2 (6 oz) containers strawberry yogurt
2 (1 oz) semi-sweet baking chocolate squares, melted
Powdered sugar, fresh whipped cream and fresh strawberries, for garnish


In a large bowl or bowl of a stand mixer, whisk together milk, eggs, flour, cocoa powder, sugar, vanilla and salt on medium speed until smooth. Transfer bowl to refrigerator and let sit 30 minutes.

Meanwhile, heat a 10-inch nonstick skillet over medium heat. Brush lightly with melted butter, then ladle slightly less than 1/4-cupful of the batter into the pan. Lift and swirl the pan to coat the entire bottom with a thin layer of batter. Cook until top is set and bottom is golden, about 1 minute; flip carefully with a spatula and your fingers and cook on the other side for another 30 seconds to 1 minute. Remove from pan and place on a plate. Repeat with remaining batter, brushing on more butter as needed. Let crepes cool slightly.

Spoon yogurt onto crepes, then roll up or fold on serving plates. Melt chocolate and drizzle on top, then garnish with powdered sugar, fresh whipped cream and fresh strawberries to serve.


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