Skip to main content New<> this month
Get the Allrecipes magazine

Chocolate-Raspberry Crepes

Rated as 2 out of 5 Stars

"Chocolate crepes with a subtle raspberry filling. Sprinkle with powdered sugar, fresh raspberries, and chocolate curls."
Added to shopping list. Go to shopping list.


25 m servings 479
Original recipe yields 6 servings (6 crepes)


{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. 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

Per Serving: 479 calories; 26.9 51.4 10.5 124 290 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

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 ...