Chocolate crepes with a subtle raspberry filling. Sprinkle with powdered sugar, fresh raspberries, and chocolate curls.


Recipe Summary

10 mins
15 mins
25 mins
6 crepes


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Raspberry Filling:


Instructions Checklist
  • 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.

Cook's Notes:

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

479 calories; protein 10.5g; carbohydrates 51.4g; fat 26.9g; cholesterol 124.2mg; sodium 290.1mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
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  • 2 star values: 1
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Rating: 2 stars
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. Read More