Chocolate Drizzled Spaghetti Crepes with Fresh Fruit
If you’ve never had crepes served like pasta, you’re in for a delightful surprise. These Spaghetti Crepes are thin, soft crepes cut into ribbons to resemble noodles and served in a bowl or piled on a plate like spaghetti. But instead of a savory sauce, they’re drizzled with warm, melted chocolate and topped with vibrant, juicy slices of fresh fruit. The result? A showstopping dessert or brunch centerpiece that tastes just as good as it looks.
This recipe takes the elegance of French crepes and adds a playful, Instagram-worthy twist. It’s incredibly fun to serve, easy to customize with your favorite fruits or toppings, and surprisingly simple to make.
Why You’ll Love This Recipe
- Visually Stunning: The spaghetti-style ribbons of crepe look impressive and whimsical.
- Perfectly Balanced: The warm chocolate and fresh fruit create the perfect balance of richness and brightness.
- Customizable: Use any fruits, drizzles, or even spreads like Nutella or peanut butter.
- Kid-Friendly & Party-Perfect: It’s a guaranteed hit with kids and makes a beautiful addition to dessert tables.
- Make-Ahead Friendly: You can prep the crepes in advance and assemble everything fresh in minutes.
Ingredients (and What They Do)
- All-Purpose Flour: Forms the structure of the crepes. Too much makes them tough; too little and they tear easily.
- Milk: Gives moisture and smooths out the batter for a tender, soft crepe.
- Eggs: Provide structure and help the batter bind together.
- Melted Butter: Adds richness and helps prevent sticking.
- Sugar: Slightly sweetens the crepes without overpowering the other flavors.
- Vanilla Extract: Adds warmth and rounds out the flavor.
- Salt: Enhances all the other flavors.
- Fresh Fruit (Banana, Kiwi, Strawberry): Adds sweetness, tang, and color.
- Melted Chocolate: The star drizzle that ties everything together. Use milk, dark, or white chocolate.
Step-by-Step Instructions
Step 1: Make the Crepe Batter
In a large bowl, whisk together 1 cup of flour, 1 1/2 cups of milk, 2 large eggs, 2 tablespoons of melted butter, 2 tablespoons of sugar, 1 teaspoon of vanilla extract, and a pinch of salt until smooth. Let the batter rest for 15–20 minutes to let any bubbles settle and the flour hydrate.
Step 2: Cook the Crepes
Heat a nonstick skillet or crepe pan over medium heat. Lightly butter the surface, then pour about 1/4 cup of batter into the center. Immediately tilt and swirl the pan to spread it thin. Cook for about 1 minute per side, or until lightly golden. Repeat with remaining batter. Let crepes cool on a plate.
Step 3: Prepare the Fruit
Slice bananas, kiwis, and strawberries into thin rounds. Pat them dry with a paper towel to avoid extra moisture on the crepes.
Step 4: Cut Crepes Into Spaghetti
Once the crepes are cool, stack 2–3 crepes at a time and roll them up like a cigar. Use a sharp knife to slice into thin ribbons, about the width of fettuccine or spaghetti. Unroll the strips and fluff into a nest on a plate.
Step 5: Melt the Chocolate
Melt 1 cup of chocolate chips (milk, dark, or white) in a heat-safe bowl over simmering water or in the microwave in 20-second increments. Stir in 1 tablespoon of coconut oil for a glossy finish (optional).
Step 6: Assemble and Serve
Pile the crepe ribbons into a large bowl or plate. Arrange the sliced fruit over the top and drizzle generously with warm melted chocolate. Serve immediately!
Tips for Success
- Let the batter rest for smoother, more elastic crepes.
- Use a nonstick pan and a thin spatula for easy flipping.
- Cut evenly for spaghetti-style ribbons that look neat.
- Warm the chocolate just before serving to keep it glossy and pourable.
- Add crunch with a sprinkle of toasted almonds, granola, or crushed pistachios.
- Try flavoring the crepe batter with orange zest, almond extract, or cinnamon.
Storage & Make-Ahead
- Crepes can be made ahead and stored stacked between parchment in the fridge for 2 days or frozen for 1 month.
- Reheat crepes in a dry pan or microwave for 10 seconds before slicing.
- Melt chocolate fresh for best results.
- Assemble just before serving to avoid soggy crepes.
Enjoy!
This unique dessert combines the elegance of classic French crepes with the playful charm of a dessert pasta. Whether you’re hosting brunch, a party, or just want to treat yourself to something creative, these Chocolate Drizzled Spaghetti Crepes will be remembered long after the last bite. Serve with a fork or even dessert tongs for extra flair!
Chocolate Drizzled Spaghetti Crepes with Fresh Fruit
Ingredients
- 1 cup all-purpose flour
- 1 1/2 cups milk
- 2 large eggs
- 2 tbsp melted butter
- 2 tbsp sugar
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup chocolate chips any kind
- 1 tbsp coconut oil optional
- 2 bananas
- 2 kiwis
- 4 –6 strawberries
Instructions
- Whisk flour, milk, eggs, butter, sugar, vanilla, and salt until smooth. Rest 15–20 mins.
- Cook crepes in a buttered nonstick skillet over medium heat. Cool on a plate.
- Slice fruit into rounds and pat dry.
- Stack and roll cooled crepes, then cut into thin ribbons.
- Melt chocolate and stir in coconut oil if using.
- Arrange crepe ribbons on a plate, top with fruit, drizzle with chocolate, and serve.
Notes
- Use different fruits like blueberries, raspberries, or mango.
- Substitute chocolate with caramel or berry coulis.
- Make it extra fancy with whipped cream or edible flowers.