Crepes made of chocolate with a delicate raspberry filling. Add chocolate curls, fresh raspberries, and powdered sugar to garnish.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 crepes |
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 1 tablespoon white sugar
- 2 eggs
- 2 teaspoons butter, melted
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 lemon, zested
- 1 tablespoon butter, or as needed
- 1 (12 ounce) package frozen raspberries, thawed
- 1 (8 ounce) carton sour cream
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar
Instructions
- Combine flour, milk, sugar, eggs, butter, cocoa powder, vanilla extract, salt, and lemon zest in an electric blender. Blend until smooth. Pour batter into a shallow pie pan.
- Melt butter in a frying pan or crepe maker over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
- Combine raspberries, sour cream, cream cheese, and powdered sugar in a medium bowl using an electric mixer. Top each crepe with a spoonful of filling and fold over or roll up.
- You can substitute cream for milk.
- You can make the filling ahead to chill in a refrigerator until you’re ready to use it.
Nutrition Facts
| Calories | 479 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 16 g |
| Sodium | 290 mg |
| Sugars | 28 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
7.6.19 I took a crepe course a number of years ago, I’ve tried quite a few crepe recipes since then, and never have I seen one where the flour and milk are equal. Typically, you let the crepe batter rest for 20 minutes. This recipe doesn’t instruct you to do so, but I did. Crepe batter needs to be fairly thin, and I found this batter just too thick. I added a little milk to thin it down a bit, but still wanted to stay true to the recipe as written. The recipe doesn’t even tell you what size pan to use, even an approximate size. But 2 tablespoons of this batter wasn’t enough to cover even a 6” skillet. The standard measurement for recipes that I’ve made is about 1/4 cup of batter. I threw away the first two crepes, added more batter, but still less than a quarter cup, and at least I had enough batter to cover the bottom of the pan. I could taste no chocolate, and the texture of the crepe, unfortunately, was rubbery. Also, equal amounts of sour cream and cream cheese didn’t work for us, as the sour cream just dominated, waaaaay too tangy for a sweet crepe. Sorry for the less than favorable first review but, honestly, this recipe was a big disappointment. And that comment is not meant to discourage others from trying, since we all have different tastes. It just didn’t work for me.