Chocolate-Almond Crepes with Strawberry Filling

Prep Time



Cook Time





Serves Up To




  • 1 cup all-purpose flour
  • 1 cup Almond Breeze Chocolate or Unsweetened Chocolate almondmilk
  • 1 tsp. sugar (omit if using regular chocolate almondmilk)
  • 1 large egg
  • lightly beaten
  • Pinch salt
  • 2 cups strawberries; quartered
  • ½ tsp. sugar
  • 1 tsp. orange juice
  • Powdered sugar; optional
  • Cooking spray


  1. 1

    Combine flour, almond milk, sugar if using, egg, and salt in a blender; cover and process until smooth. Pour batter into bowl; cover and chill 30 minutes.

  2. 2

    Heat an 8” crepe pan or nonstick skillet coated with cooking spray over medium heat. Pour ¼ cup batter into pan; tilt pan in all directions so that the batter coats the surface evenly. Cook 1 minute or until underside is lightly browned and set. Turn and cook 10 seconds.

  3. 3

    Repeat with remaining batter. Stack crepes between layers of paper towels to prevent sticking.

  4. 4

    To make filling, combine strawberries, sugar and orange juice. Let stand 10 minutes.

  5. 5

    To assemble, lay one crepe flat on a plate. Top with ¼ cup filling. Fold over. Dust with powdered sugar, if desired. Serve immediately.

  6. 6

    Refrigerate leftovers.

Made with these products:

Chocolate AlmondmilkChocolate Almond Breeze Photo

Chocolate AlmondmilkChocolate Almond Breeze

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