Chocolate Blueberry Crepes

Staff Writer
Chocolate Blueberry Crepes

You don’t have to be a native Parisian to make homemade crepes. These crepes are easy, fast, and versatile. I purposely went easy on the sugar here, since they are filled with chocolate and sweetened with blueberries.

Ready in
30 m
Deliver Ingredients
4 crepes


For the crepes

  • 1/2 Cup Sneaky Chef Purple Purée
  • 2 large eggs
  • 1 Tablespoon unsweetened cocoa powder
  • 1 Tablespoon ground flaxseed
  • 1/4 Cup whole-grain pancake mix

For the banana filling

  • 1/4 Cup chocolate syrup
  • 1/4 Cup Sneaky Chef Purple Purée
  • 2 large, rip bananas, sliced
  • Powdered sugar, for garnish (optional)


For the crepes

Lightly grease or spray an 8-inch or 9-inch nonstick pan with oil.

In a mixing bowl, whisk together the purée, eggs, cocoa powder, flax, pancake mix, and 2 tablespoons of water (unlike pancakes, you don’t want any lumps in crepe batter).

Heat pan over medium heat. Pour in ¼ cup of batter into prepared pan; tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 1 to 2 minutes until edges look golden and top looks dryer, then loosen with a spatula, turn and cook the other side for 1 minute.

Remove crepe to plate and set aside until ready to fill. Or, crepes can be made in advance, stacked between sheets of waxed paper, wrapped in plastic, and stored refrigerated for 3 days or frozen for 3 months (thaw before using).

Brush or spray oil on pan before making each crepe.


For the banana filling

Mix the chocolate syrup and purée in a bowl. Place banana slices down the center of each crepe. Fold sides in over banana slices and turn over on the plate, seam side down. Drizzle about 2 tablespoons of chocolate syrup mixture over each crepe. Dust powdered sugar, if using.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.