Chocolate-Dipped Strawberry Crepes with Rose Whipped Cream

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate crepes filled with fresh strawberries and wrapped around rich chocolate, topped with floral rose-scented whipped cream for a romantic Valentine’s Day treat. This French-inspired Valentine’s Day recipe, ready in about 35 minutes, pairs all-purpose flour, large eggs, whole milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 French cuisine 320 cal/serving

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Ingredients

1 cup all-purpose flour
2 large eggs
1 cup whole milk
2 tbsp unsalted butter, melted
1 tbsp granulated sugar
1 cup fresh strawberries, sliced
1/2 cup dark chocolate chips
1 cup heavy cream
2 tbsp powdered sugar
1 tsp rose water
1 tsp vegetable oil

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Instructions

Step 1: In a medium bowl, whisk together 1 cup all-purpose flour, 2 large eggs, 1 cup whole milk, 2 tbsp melted unsalted butter, and 1 tbsp granulated sugar until smooth and slightly runny; let the batter rest for 15 minutes.
Step 2: Heat a non-stick skillet over medium heat and brush with 1 tsp vegetable oil. Pour 1/4 cup batter into the skillet, swirling to coat the bottom thinly. Cook for 1-2 minutes until the edges lift easily and the bottom is lightly golden, then flip and cook for 30 seconds more. Repeat to make about 6 crepes.
Step 3: Place 1/4 cup sliced fresh strawberries and 2 tbsp dark chocolate chips on each crepe while warm, then fold or roll to enclose the filling.
Step 4: In a chilled bowl, whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp rose water until soft peaks form, about 3-4 minutes.
Step 5: Serve crepes topped with a generous dollop of rose whipped cream and extra sliced strawberries if desired.