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Web's Best Recipe for Chocolate Crepes filled with Tropical Fruit

What better dessert could you serve on a warm summer day than these lovely chocolate crepes filled with tropical fruit?

Best yet, they're light and low calorie with only 174 calories per serving.

Trivia: Allegedly, French homes served crepes on the second day of February to celebrate the returning of spring.

Tip: For best results, always use good quality chocolate.

Recipe for Chocolate Crepes filled with Tropical Fruit

Tropical Fruit Filling

1 tablespoon of orange juice, unsweetened is preferred
1 tablespoon of honey
1/4 teaspoon of ginger, ground
1 1/4 cups of strawberries, sliced
1 kiwi, peeled and sliced
1 banana, sliced
PLUS 2 tablespoons of toasted, flaked coconut for topping after the cups are filled

Tip: To toast coconut, spread your flaked coconut on a baking sheet and bake for ten minutes or longer at 350°F.

Chocolate Crepe Cups

white of one egg
1/4 cup flour
5 tablespoons skim milk
4 tablespoons water
4 tablespoons sugar
2 tablespoons vegetable oil
1 tablespoon flaked coconut
1 tablespoon plus 1 1/2 teaspoons of cocoa, unsweetened
1 tablespoon of dark rum
pinch of salt

Preparing Chocolate Crepe Cups

Process all crepe ingredients in a food processor or blender. Process for half a minute. Scrape sides of processor then process for another half a minute. Place the batter in the refrigerator for two hours.

Heat a six-inch, non-stick skillet like one of these: Bayou Classic 7403, 3-Piece Cast Iron Skillet Set, 6", 8", 10". Use medium heat and heat until the skillet is just hot. It should not be smoking.

Put two tablespoons of chocolate crepe batter into the pan. Tilt the pan until the batter covers the bottom. Cook for sixty seconds or until the crepe is lightly browned. Flip the crepe when it will shake loose from the pan. Cook half a minute on the flipped side. This side is the inside of the cup in which you will place the tropical fruit filling.

Remove from the pan and repeat until all batter is used.

Place the crepes in six custard cups. Put a ball of aluminum foil into the center of each crepe cup, shaping the cup as you do so. Bake in 400° F oven for two minutes. Remove the cups from the oven and take out the foil. Place the cups back in the oven and continue baking for an addition two minutes, or until they are crisp.

Cool before assembling.

Assembling Chocolate Crepe Cups

Combine together the orange juice, honey and ginger. In a separate bowl, combine the fruit and toss. Pour the honey mixture over the fruit and mix gently.

Spoon 1/3 cup of tropical fruit into each fruit cup. Top each serving with a tablespoon of toasted coconut.

This recipe for Chocolate Crepes filled with Tropical Fruit is a lovely ending to any meal or for a light and nutritious snack. If you're not concerned about the calories, you can top with whipped cream or ice cream!


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