Chocolate Crepe Noodles with Fruit
Soft chocolate crepes rolled and sliced into noodle-like strips, arranged in a nest, and topped with fresh kiwi, strawberries, banana, chocolate sauce, creamy drizzle, and sliced almonds. A playful and elegant dessert.
Equipment
- 1 | Nonstick crepe pan or skillet |
- 1 | Mixing bowl |
- 1 | Whisk |
- 1 | Ladle |
- 1 | Wooden cutting board |
- 1 | Sharp knife |
- 1 | Serving plate |
Ingredients
- 1 | cup | all-purpose flour |
- 3 | tbsp | unsweetened cocoa powder |
- 2 | | large eggs |
- 1.25 | cups | milk |
- 2 | tbsp | melted butter |
- 2 | tbsp | sugar |
- 0.5 | tsp | vanilla extract |
- 1 | pinch | salt |
- 2 | | kiwi fruits | sliced
- 6-8 | | fresh strawberries | sliced
- 1 | | ripe banana | sliced
- 0.5 | cup | chocolate sauce |
- 0.25 | cup | sweetened condensed milk | or white cream
- 0.25 | cup | sliced almonds |
Instructions
- Whisk flour, cocoa, sugar, and salt in a bowl.
- Add eggs, milk, melted butter, and vanilla; mix until smooth.
- Heat a nonstick pan over medium heat and lightly grease.
- Pour batter, swirl into a thin crepe, and cook until set.
- Cool the crepe slightly, then roll it tightly.
- Slice the rolled crepe into even noodle-like strips.
- Arrange the strips in a nest shape on a plate.
- Top with sliced kiwi, strawberries, and banana.
- Drizzle with chocolate sauce and condensed milk.
- Sprinkle sliced almonds over the top and serve immediately.
Notes
- Best served fresh right after assembly.
- Store uncut crepes in the fridge up to 1 day with parchment between layers.
- Warm the chocolate sauce slightly for smoother drizzling.
- Use any seasonal fruit you prefer as a substitute.
- Store uncut crepes in the fridge up to 1 day with parchment between layers.
- Warm the chocolate sauce slightly for smoother drizzling.
- Use any seasonal fruit you prefer as a substitute.