Neapolitan-topped Chocolate Crepes With Strawberry Whipped Cream

Neapolitan-topped Chocolate Crepes

Yield: About 10 crepes


  • 3 eggs
  • 2 egg yolks
  • 1 cup soy milk
  • ⅔ cup flour
  • ⅓ cup cocoa
  • ⅓ cup sugar
  • Strawberry Whipped Cream
  • 1 cup non-dairy liquid whipped topping
  • 1 teaspoon vanilla extract
  • 1 cup smooth strawberry preserves

To Assemble:


  1. Prepare the crepes. Whisk all ingredients in a small bowl until completely smooth.
  2. Spray a small non-stick frying pan or crepe pan with non-stick cooking spray and heat over medium heat. When pan is hot, pour ¼ cup of batter on the pan and spread it over the surface of the pan. It should be very thin. Fry for about 1 minute, until set, then flip it over and fry for about  30 seconds to 1 minute on the other side. Remove from heat  and set aside.
  3. Prepare the strawberry whipped cream. In the bowl of an electric mixer, whip the non-dairy whipped topping until stiff. Beat in vanilla and gently fold in the strawberry preserves.
  4. Place a small amount of strawberry whipped cream in the center of a hot crepe. Fold up the crepe over the cream, and top with chocolate, vanilla, and strawberry ice cream and your choice of  sauce(s).

Used in this recipe