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neapolitan crepes with fresh strawberries
5 from 5 votes

Neapolitan Crepes

Neapolitan crepes, packed with chocolate, vanilla, and strawberry deliciousness, always remind me of my childhood. Learn how easy it is to make this cool treat with my step by step recipe.
Prep Time5 mins
Cook Time40 mins
Resting time1 hr
Total Time1 hr 45 mins
Servings: 16 crepes
Calories: 198kcal

Ingredients

For the chocolate crepes

  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 4 teaspoons unsweetened cocoa powder
  • 1 1/2 cups milk
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons melted butter + a little more for greasing the skillet

For the filling

  • 1 lb fresh strawberries
  • 2 cups whipped cream

For Serving

  • 2 pints Graeter's Madagascar Vanilla Bean Ice Cream
  • Powdered sugar for dusting
  • Mint for garnish optional

Utensilios

  • * Blender
  • * Measuring cups
  • * Measuring spoons
  • 1 non-stick skillet that measures
  • 7 inches in diameter across the inside bottom
  • Silicone spatula
  • KnifeCutting board
  • Sieve

Instructions

  • Place flour, sugar, salt and cocoa powder in a blender.
  • Pour in milk, egg, vanilla and melted butter and mix all ingredients until smooth.
  • Cover and place in the fridge for at least 1 hour (or you can leave it there overnight, too). Meanwhile, wash and slice the strawberries and make the whipped cream.
  • Take the batter out of the fridge, stir well. Set aside. As you can see the bubbles have disappeared.
  • Heat up and grease the non-stick skillet with a little bit of butter.
  • Pour in 3 tablespoons crepe mixture and tilt the pan gently to cover the entire surface.
  • When the edges are cooked enough, they will start to slightly separate from the pan (approx 1 minute). You can use the silicone spatula to separate them a little bit.
  • Flip it over and cook for 20-30 seconds more.
  • Note: No matter what I do, my first crepe is always a bust. It never comes out right. It's hard to turn and it breaks into soft pieces. However, somehow this crepe seems to season the pan because the second one works just right.
  • While the crepe is cooking, pour the next three tablespoons of batter into a cup. This way it will be ready to pour and you will save time.
  • When done, remove from pan and place on a flat plate. Repeat until all the batter is used.
  • Serve immediately, or let them cool down then store in a plastic bag in the fridge until it's time to serve them.
  • To serve, place one crepe on a plate, make sure to use the pale side up. Imagine the crepe with two intersecting perpendicular lines creating four triangle shapes.
  • Spread one heaping teaspoon of whipped cream on one of the triangular areas, cover with sliced strawberries, then fold the crepe in half on top of the filling.
  • Then fold again to create the triangles, repeat.
  • For serving, place the desired number of crepes, I like three, on a plate, add a scoop of creamy, delicious Graeter's ice cream, garnish with more strawberries and mint if you like, and use a sieve to dust with a generous amount of confectioner's sugar.

Nutrition

Nutrition Facts
Neapolitan Crepes
Amount per Serving
Calories
198
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Cholesterol
 
61
mg
20
%
Sodium
 
72
mg
3
%
Potassium
 
127
mg
4
%
Carbohydrates
 
18
g
6
%
Fiber
 
1
g
4
%
Sugar
 
12
g
13
%
Protein
 
4
g
8
%
Vitamin A
 
331
IU
7
%
Vitamin C
 
17
mg
21
%
Calcium
 
71
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: cold desserts, crepes, ice cream desserts, summer

Notes

  • Cooking tip: You can keep crepe batter up to 24 hours in fridge
  • Cooking tip: Pour the 3 tablespoons of batter into a 1/4 cup measuring cup before pouring, it's easier and faster.
  • Note: No matter what I do, my first crepe is always a bust. It never comes out right. It's hard to turn and it breaks into soft pieces. However, somehow this crepe seems to season the pan because the second one works just right.
  • Food storage tip: You can freeze crepes for up to two months.