Breakfast can only get better with these light and flavorful strawberry almond crepes with chocolate sauce!

Crepes! Also known as the stuff our Parisian dreams are made of. Without fail, every time my husband and I hop the pond, we manage to indulge in at least one fruit-filled crepe a day. And with good reason.

They are light, fluffy and perfect for both breakfast and snacks, like these strawberry almond crepes and chocolate sauce! Plus, they make for the perfect menu item at a Paris theme party.

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Ingredients Needed To Make Strawberry Almond Crepes & Chocolate Sauce

For a simple, May-inspired filling, I used fresh strawberries, homemade chocolate sauce and toasted almonds.

I love the combination of fresh strawberries and almonds so much that I added in a little almond meal to the crepe batter.

Make sure to add the toasted almonds on top! They provide the perfect crunch that pairs perfectly with juicy strawberries and light-as-air crepes…

Large eggs
Almond milk
Water
Flour
Almond meal — If you can’t find almond meal, feel free to substitute with additional flour.
Melted butter
Fresh strawberries
Slivered toasted almonds
Cooking spray — Or additional melted butter
Dark chocolate chips — For the chocolate sauce
Coconut oil — For the chocolate sauce

Do You Need A Crepe Pan To Make Crepes?

This has been my go-to crepe recipe for years. Tt’s so simple it’s almost foolproof.

If you don’t have a crepe pan, there’s no need to run out and buy one.

Just place the batter in the center of a small frying pan and use your wrist to gently roll the pan in a circle so that the batter spreads out evenly. Cook, then flip.

How To Make Strawberry Almond Crepes & Chocolate Sauce

To Make The Crepes:

In a blender, combine all of the crepe ingredients and pulse to combine.

Set the batter in the fridge for at least an hour. This allows the bubbles in the batter to break so that the crepes will be less likely to tear.

To make ahead of time, the batter will keep in the fridge for up to two days.

Heat a small non-stick pan. Add butter to coat or spray with cooking spray.

Pour 1 generous ounce of batter into the center of the pan and swirl to spread evenly.

Cook for 30 seconds and flip.

Cook for another 20 seconds and remove to a cutting board or flat surface.

Continue until all batter is gone.

To Make The Chocolate Sauce:

Combine the chocolate chips and coconut oil in a microwave safe bowl or in a small saucepan over the stove.

Gently heat to melt the chocolate, stirring often. Take care not to overheat the sauce as the chocolate will “break” and become bitter.

Remove from heat.

How To Assemble Crepes

To assemble: Place 1 crepe on a cutting board or plate and drizzle with chocolate sauce.

Place a row of strawberries in the center, and fold both ends of the crepe to cover the berries.

Drizzle with more chocolate sauce (if preferred) and top with more berries and slivered almonds.

Serve immediately.

How To Store Crepes

Have leftover crepes? After crepes have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months.

When using frozen crepes, thaw on a rack before gently peeling apart.

Filling Options For Crepes

Once you’ve tried this strawberry version, the possibilities are endless.

For a savory twist, I fill crepes with whipped ricotta, roasted vegetables and sautéed spinach.

Want a sweeter version? Try whipped ricotta with the fruit of your choice and drizzle local honey or powdered sugar on top

For more easy breakfast ideas, check out a few of our favorites from the archives —