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

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Recipe Summary

cook:
15 mins
total:
25 mins
prep:
10 mins
Servings:
6
Yield:
6 crepes
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Ingredients

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

Directions

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.

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  • 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
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