Valentine's Day breakfast in bed: Chocolate blueberry crepes


What better way to wake up on Valentine's Day than with a gooey, chocolatey, blueberry-bursting crepe prepared by someone you love and served to you in the comfort of your own bed?

Go that extra mile on February 14th and try your hand at our sure-to-please crepe recipe, courtesy of cooking and kitchenware expert Malcolm Harradine at Fenwick Kingston's Living Kitchen...


For the crepes:

125g plain flour

1 heaped tbsp good quality cocoa powder

1 large egg, lightly beaten

1 tsp vegetable oil

325 ml milk 

50g milk or white chocolate chips

For frying:

1 tsp vegetable oil

1 tsp butter 

For the filling:

150g blueberries

2 tbsp sugar 

For the sauce:

1 tbsp cocoa powder

2 tsp cornflour

50 ml milk

50g dark chocolate, broken into bite size pieces

15g unsalted butter

175g maple syrup or golden syrup

1/2 tsp vanilla extract



For the batter:


  1. Sieve the flour and cocoa powder into a mixing bowl and make a well in the centre.
  2. Add the egg and the oil into the well and start whisking in little circles.
  3. Add the milk little by little, bringing the "wall" of the flour into the centre gradually.
  4. When all the flour is incorporated, whisk until you have a smooth batter.
  5. Stir in the chocolate chips (optional).
  6. Pour the batter into a lipped jug and allow to rest for 20 minutes.

For the sauce:


  1. Mix the cocoa powder and cornflour together in a separate bowl.
  2. Add the milk and mix until well blended together.
  3. Put the chocolate, butter and golden syrup into a small saucepan.
  4. Over a gentle heat, stir until the chocolate has melted and you have a smooth mixture.
  5. Add the cocoa mixture and bring to the boil, stirring constantly.
  6. Simmer for one minute then blend in the vanilla extract.
  7. Remove from the heat and set aside.

To make the crepes:


  1. Heat up a shallow fry pan or crepe pan.
  2. Heat up the vegetable oil and butter until foaming, then tip out the excess.
  3. Pour a little batter into the centre of the hot pan and tilt the pan to thinly coat the base.
  4. Cook over a medium heat until the underside of the crepe is lightly browned.
  5. Flip over and cook the other side, for about 2 minutes or until lightly browned.
  6. Carefully, slide the crepe out of the pan onto greaseproof paper and keep warm.
  7. Repeat until all the batter has been used, and the crepes are stacked between the paper.


For the blueberry filling:


  1. Heat the blueberries in a pan until they burst.
  2. Take off the heat and sprinkle sugar on the berries, making sure they are well coated.
  3. Put aside and allow to melt to cool, sweetening the berries.




To assemble:


  1. Reheat the chocolate sauce for a couple of minutes.
  2. Filled the crepes with blueberries and fold in half.
  3. Pour a little of the chocolate sauce over each pancake and dust with icing sugar.
  4. Serve immediately. 

Get your supplies at Fenwick...

Mason & Cash Measuring Jug, £18; Available at Fenwick Bracknell

Joseph Joseph Turner, £10; Available at Fenwick Kingston

Mason & Cash Sugar Shaker, £8; Available at Fenwick Bracknell

By Alison Millington