Quick Chocolate Crepe Dessert Sushi with Strawberries and Banana Tips, FAQ & printable recipe

Tips for success

For the best texture, cook the crepes over medium heat and do not rush them. A hot pan will brown the crepes too quickly and leave the inside undercooked. Use a light hand with the butter; too much can make the crepes greasy and cause them to slide around in the pan.

When rolling, keep the filling layer thin and even. Overfilling makes the roll bulky and difficult to slice cleanly.

If the crepe tears, simply patch it with a small piece of another crepe or press the filling together. The slices can be arranged cut-side up for a pretty presentation.

Variations

• Berry Bliss: Replace strawberries with a mix of raspberries and blueberries. The tartness of the berries balances the sweet hazelnut spread, and the colors become even more vibrant.
• Tropical Twist: Use sliced mango and kiwi instead of strawberries and banana. The tropical flavors pair beautifully with the chocolate crepe and add a bright, tangy note.
• Peanut Butter Chocolate: Swap the chocolate hazelnut spread for peanut butter and add sliced banana. The salty-sweet combo is a classic, and the peanut butter provides a rich, creamy filling.
• Mint Chocolate: Add a few fresh mint leaves to the filling along with the strawberries. The mint adds a refreshing contrast to the rich chocolate, making it feel lighter.

Storage and make-ahead

Fridge

Store leftover dessert sushi in an airtight container in the refrigerator for up to 2 days. The crepes may soften, but the flavor remains. Keep syrup separate.

Freezer

Freeze uncut rolls wrapped tightly in plastic wrap for up to 1 month. Thaw in the refrigerator overnight before slicing.

Reheat

Reheat the crepes (unfilled) in a dry skillet for a few seconds per side.

Store leftover dessert sushi in an airtight container in the refrigerator for up to 2 days. The crepes may soften slightly, but the flavor remains. For best texture, bring to room temperature before serving. Keep the chocolate syrup separate and warm it again before using.

The crepes can be made up to 2 days ahead and kept stacked with parchment between them in the refrigerator.

The filling and slicing can be done up to 4 hours before serving; keep the rolls covered in the refrigerator and slice just before serving to prevent the fruit from weeping.

Serving ideas

Serve the dessert sushi as a fun party platter or a weekend treat. Arrange the slices on a large plate with the chocolate syrup in a small bowl for dipping.

The colorful fruit centers make the dish visually appealing, and the bite-sized pieces are easy to pick up with chopsticks or fingers.

For a more decadent presentation, sprinkle the top with confectioners' sugar or a few chocolate shavings.

The rolls also pair well with a scoop of vanilla ice cream or a dollop of whipped cream. The dessert is best enjoyed fresh, while the crepes are still tender and the fruit is juicy.

Frequently asked questions

Recipe card

Quick Chocolate Crepe Dessert Sushi with Strawberries and Banana

Prep 20 minCook 10 minTotal 30 minServes 4

Ingredients

• 2 cups whole milk
• 3 large eggs
• 1 1/2 cups all-purpose flour
• 1 tbsp unsweetened cocoa powder
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted
• 3/4 cup chocolate hazelnut spread
• 8 fresh strawberries, hulled and thinly sliced
• 1 ripe banana, thinly sliced
• 1/2 cup chocolate syrup, for dipping

Instructions

1. In a blender, combine the milk, eggs, flour, cocoa powder, sugar, salt, and melted butter. Blend on medium speed until the batter is completely smooth, about 20 to 30 seconds. Scrape down the sides if needed and blend again briefly. The batter should be thin and pourable, similar to heavy cream. Let it rest for 5 minutes while the pan heats.
2. Heat a nonstick crepe pan or 8-inch skillet over medium heat. Lightly brush with a little butter. Pour about 1/4 cup of batter into the center, then tilt and swirl the pan so the batter covers the bottom evenly. Cook for 1 to 2 minutes until the edges look dry and the bottom is set. Flip with a spatula and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter, stacking the crepes with parchment between them to prevent sticking.
3. Lay one crepe on a clean work surface. Spread a thin, even layer of chocolate hazelnut spread over the entire surface, leaving a 1/2-inch border at the top edge. Arrange strawberry slices and banana slices in a single layer over the spread, pressing them gently so they stick. Starting from the edge closest to you, roll the crepe tightly into a compact cylinder, like a sushi roll. Repeat with the remaining crepes and filling.
4. Using a sharp knife, trim the ragged ends of each roll. Slice each roll crosswise into 1-inch pieces, using a gentle sawing motion to avoid squashing the filling. Arrange the pieces cut-side up on a serving plate. The colorful fruit center should be visible in each slice.
5. Warm the chocolate syrup in a small saucepan over low heat, or microwave in a bowl for 15 to 20 seconds. Serve the dessert sushi immediately with the warm syrup on the side for dipping. Pick up each piece with chopsticks, dip in the syrup, and enjoy.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

380

Protein

8 g

Carbohydrates

52 g

Fat

16 g

Automatic estimate from the ingredient list, not laboratory-verified.