Delicate Almond Crepes filled with fresh strawberries and and rich chocolate sauce. These chocolate and strawberry crepes are perfect for brunch or dessert.

If you’re looking for a brunch recipe that feels a little fancy but is surprisingly simple, these Almond Crepes are it. It’s not your traditional crepe recipe. Because to be frank, when have we done anything traditional with crepes (i.e. our chai crepe cake or Baileys tiramisu crepe cake)?!?

Made with a blend of all-purpose flour and almond meal, the crepes have a light, tender texture with just a hint of nutty flavor that pairs perfectly with sweet fillings.

These chocolate and strawberry crepes are one of our favorite ways to elevate a slow weekend morning (or honestly, dessert). With a drizzle of silky chocolate sauce and juicy strawberries tucked inside, they strike that perfect balance between indulgent and fresh.

Whether you’re craving chocolate crepes or want something a little more seasonal, this recipe is endlessly customizable and always a crowd-pleaser. Plus, they make for the perfect menu item at a Paris theme party!

Ingredients for Almond Flour Crepes

For the crepes:

All-purpose flour: Do not substitute with almond flour. A 1:1 substitution would result in fragile crepes without additional ingredients.
Almond meal: If needed, almond flour can be substituted. See additional info below.
Almond milk
Water
Large eggs
Melted butter

For the chocolate and strawberry filling and topping:

Sliced fresh strawberries
Dark chocolate chips
Coconut oil
Toasted silver almonds: Optional topping for the perfect crunch.

Almond Meal Versus Almond Flour

This recipe isn’t a true almond flour crepe recipe. It uses all-purpose flour for structure from gluten, while the almond meal adds a tender texture and subtle nutty flavor from its natural fats.

Almond meal is slightly coarser than almond flour, which gives crepes a bit more structure and makes them easier to flip without tearing. While almond flour creates a softer, more delicate texture, almond meal helps the crepes hold together better during cooking. For this reason, almond meal is often the better choice for sturdy, flexible crepes.

In this recipe, you can substitute the almond meal with almond flour. However, do not subsitute teh all purpose-flour.

Do You Need a Crepe Pan to Make Almond Crepes?

This almond crepes recipe is one we’ve used for years. It’s simple, reliable, and almost foolproof. No crepe pan? No problem. Just pour the batter into the center of a small non-stick skillet. Then, gently swirl the pan in a circular motion to spread it into a thin, even layer. Cook until set, flip, and you’re good to go!

How to Make Almond Crepes with Strawberries and Chocolate Sauce

Step 1 — Make the crepe batter

In a blender, combine all-purpose flour, almond meal, almond milk, water, eggs, and melted butter. Blend until the batter is smooth and thin. Let it rest for at least an hour in the fridge. This chill time helps reduce bubbles and prevents the almond crepes from tearing while cooking.

Step 2 — Cook the crepes

Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray. Generously pour about 1 ounce of batter into the center or the pan. Then, quickly swirl to create a thin, even layer. Cook for 30 seconds, then flip and cook for another 20–30 seconds until lightly golden. Transfer to a flat surface and repeat with the remaining batter until all of your almond crepes are ready.

Step 3 — Add the filling

Place one crepe on a plate or cutting board and drizzle with warm chocolate sauce. Add a row of fresh strawberries down the center, then fold or roll the crepe to enclose the filling.

Step 4 — Add toppings and serve

Finish with an extra drizzle of chocolate sauce, more strawberries, and a sprinkle of slivered almonds for added texture.

Almond Crepes with Strawberries and Chocolate Sauce How To

How to Make Homemade Chocolate Sauce

To make the chocolate sauce for your almond crepes, combine chocolate chips and coconut oil in a microwave-safe bowl or small saucepan. Heat gently, stirring frequently, until fully melted and smooth.

Be careful not to overheat, as chocolate can seize and become grainy. Remove from heat once melted and set aside.

Tips for Perfect Chocolate and Strawberry Crepes

Rest time: Almond meal or almond flour crepe batter should rest for 30 minutes to 2 hours to allow the flour to fully absorb the liquid, resulting in more tender and less fragile crepes. While a short 5–10 minute rest can work, a longer rest helps prevent tearing and creates a better texture.
Make ahead: The crepe batter will keep in the fridge for up to 2 days.
Cooking: Keep crepes thin for the best texture, tilt the pan quickly after pouring.
Don’t overcook: Almond flour crepes should stay soft and pliable.
Cool time: Let crepes cool down before filling them to prevent them from becoming too soft, sticky, or falling apart, especially if using delicate fillings like whipped cream. Allowing them to cool on a rack prevents steam buildup. However, if you are filling them with savory ingredients and serving immediately, using them warm is acceptable.
Storage: Once cooled, stack them and store in a sealable plastic bag in the refrigerator for several days or freeze for up to 2 months. When ready to use frozen crepes, thaw them on a rack before gently peeling apart.

Variations

Classic chocolate crepes: Add cocoa powder to the batter and fill with chocolate ganache.
Berry swap: Try raspberries or blueberries instead of strawberries.
Dairy-free option: Use vegan butter or margarine.
Nut-free alternative: Substitute with oat flour (texture will vary) and cow’s or oat milk.
Savory twist: We fill crepes with whipped ricotta, roasted vegetables and sautéed spinach.
For a sweeter version: Try whipped ricotta with the fruit of your choice and drizzle local honey or powdered sugar on top.

Serving Ideas

Serve these almond crepes warm with extra strawberries, a dusting of powdered sugar, or a dollop of whipped cream. They’re perfect for:

More Easy Breakfast Recipes

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

Almond Crepes Recipe with Chocolate and Strawberries

Print Recipe

5 from 1 vote

Almond Crepes with Strawberries & Chocolate Sauce Recipe

Delicate almond crepes filled with fresh strawberries and rich chocolate sauce. These chocolate and strawberry crepes are perfect for brunch or dessert.

Prep Time5

Cook Time30

Chill Time1

Total Time1 35

Course Breakfast

Cuisine Desserts

Equipment

Blender
Crepe pan or small frying pan
Saucepan or microwave-safe bowl

Servings: 8

Ingredients

For the crepes:

¾ cup all-purpose flour
¾ cup almond milk
½ cup water
¼ cup almond meal
2 large eggs
2 tbsp butter melted

For the chocolate sauce:

1 cup dark chocolate chips
1 tbsp coconut oil

For the filling and topping:

1 lb fresh strawberries for the filling
Slivered almonds preferably toasted

Instructions

To make the crepes:

In a blender, combine all-purpose flour, almond milk, water, eggs, and melted butter. Blend until the batter is smooth and thin. Let it rest for at least an hour in the fridge. This chill time helps reduce bubbles and prevents the almond crepes from tearing while cooking.
Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
Generously pour about 1 ounce of batter into the center or the pan. Then, quickly swirl to create a thin, even layer. Cook for 30 seconds, then flip and cook for another 20–30 seconds until lightly golden.
Transfer to a flat surface and repeat with the remaining batter until all of your almond crepes are ready. While the crepes are cooling, make your sauce.

To make the chocolate sauce:

Combine chocolate chips and coconut oil in a microwave-safe bowl or small saucepan. Heat gently, stirring frequently, until fully melted and smooth. Be careful not to overheat, as chocolate can seize and become grainy. Remove from heat once melted and set aside.

To assemble the crepes:

Place one crepe on a plate or cutting board and drizzle with warm chocolate sauce. Add a row of fresh strawberries down the center.
Fold or roll the crepe to enclose the filling.
Finish with an extra drizzle of chocolate sauce, more strawberries, and a sprinkle of slivered almonds for added texture. Serve immediately.

Nutrition

Calories: 261kcal

Notes

To make the crepes ahead of time, the batter will keep in the fridge for up to 2 days.
While most recipes call for a short 5–10 minute rest, we highly recommend a longer 1 hour rest to prevent tearing.

KEYWORD: almond flour crepes, chocolate and strawberry crepes

Tried this recipe? Share your Almond Crepes with us on Instagram, using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? Find them all right here!