Chocolate crepes with raspberry cream
These Chocolate Crepes with Raspberry Cream combine rich cocoa-flavored crepes with a light, tart raspberry-infused cream, creating a perfect dessert. The recipe is straightforward, offering a delicious balance of flavors with simple techniques.
Cook time 35 min
Prep time 20 min
Ingredients:
1 cup all-purpose white wheat flour1 tbsp dry cocoa powder
1.50 cups milk (1% fat)
1 tbsp sugar
2 eggs
1 short spray cooking spray oil
1/2 cup heavy whipping cream
1/2 cup raspberries
Indulge in the decadent flavors of Chocolate Crepes with Raspberry Cream, a delightful dessert that perfectly balances the richness of chocolate with the tart sweetness of raspberries. This recipe is simple to follow and results in a restaurant-quality dish that will impress your family and friends.
Instructions:
1. In a large mixing bowl, combine the all-purpose white wheat flour, dry cocoa powder, and sugar.
2. In a separate medium bowl, whisk the eggs and milk together until well combined.
3. Gradually pour the wet ingredients into the dry ingredients, whisking constantly until the batter is smooth and free of lumps.
1. Lightly grease a non-stick skillet or crepe pan with a short spray of cooking spray oil.
2. Heat the skillet over medium heat.
3. Pour approximately 1/4 cup of the crepe batter onto the hot skillet and quickly swirl the pan to spread the batter evenly into a thin layer.
4. Cook the crepe for about 1-2 minutes until the edges start to lift away from the pan and the bottom is lightly browned.
5. Carefully flip the crepe with a spatula and cook for an additional 1-2 minutes on the other side.
6. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as they are cooked.
1. In a medium bowl, whip the heavy whipping cream using an electric mixer or hand whisk until soft peaks form.
2. Gently fold in the raspberries until evenly distributed throughout the whipped cream, taking care not to crush the berries too much.
1. Take one crepe and place it flat on a serving plate.
2. Spoon a generous dollop of the raspberry cream filling onto one half of the crepe.
3. Fold the other half of the crepe over the filling, then fold once more into a quarter shape.
4. Repeat with the remaining crepes and filling.
5. Serve immediately and enjoy!
With these steps, you have crafted delicious chocolate crepes paired with a luscious raspberry cream. This dessert is sure to be a crowd-pleaser, offering a perfect blend of textures and flavors. Enjoy the fruits of your labor and consider experimenting with different berries or toppings to make this recipe your own.
Chocolate crepes with raspberry cream FAQ:
Each crepe takes about 1-2 minutes per side to cook. You should be able to cook all the crepes in approximately 15-20 minutes, depending on your heat and pan size.
Store leftover crepes in an airtight container in the refrigerator for up to 2 days. You can also freeze them by layering parchment paper between each crepe to prevent sticking.
Yes, you can substitute heavy whipping cream with a lighter cream, like half-and-half, or use a dairy-free option such as coconut cream, though the texture and taste will vary.
You can use either cocoa powder or melted dark chocolate. If using melted chocolate, incorporate it into the wet ingredients for the batter before mixing.
Make sure your skillet is properly greased with cooking spray, and ensure it's preheated over medium heat. If the batter is too thick or you’re using high heat, crepes may stick as well.
Tips:
- Ensure your batter is smooth and free of lumps by sifting the flour and cocoa powder before mixing.
- Allow the batter to rest for at least 30 minutes before cooking to ensure the crepes are light and tender.
- Use a non-stick pan and moderate heat to achieve thin, evenly cooked crepes.
- Whip the heavy cream until stiff peaks form for the best consistency of the raspberry cream.
- Gently fold the raspberries into the whipped cream to maintain their shape and texture.
Nutrition per serving
4 ServingsCalories 320kcal
Protein 12g
Carbohydrates 36g
Fiber 3.54g
Sugar 10g
Fat 15g
More recipes
Raw vegan beet cashew cake with dates, almonds and coconut
A rich, no-bake raw vegan beet cashew cake.
05 Jan 2026Chocolate, hazelnut and coffee syrup cake
Delicious chocolate hazelnut coffee syrup cake, perfect for dessert.
15 Dec 2025