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Chocolate Crepes with Raspberry Sauce

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Chocolate Crepes with Raspberry Sauce

Recipe Description

Chocolate Crepes with Raspberry Sauce are an indulgent combination of thin chocolate crepes and a tangy, sweet raspberry sauce. This recipe makes for a perfect breakfast or a show-stopping dessert that is both elegant and delicious!

Serving Details

  • Servings: 4
  • Course: Dessert or Breakfast
  • Cuisine: French-inspired

Cooking Time

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Nutritional Information (Per Serving)

  • Calories: 260 kcal
  • Protein: 6g
  • Carbohydrates: 34g
  • Fat: 12g
  • Saturated Fat: 6g
  • Fiber: 4g
  • Sugar: 18g
  • Sodium: 150mg

Ingredients

  • For the Crepes:
    • 1 cup all-purpose flour
    • 2 tablespoons unsweetened cocoa powder
    • 2 tablespoons sugar
    • 1/4 teaspoon salt
    • 2 large eggs
    • 1 1/4 cups milk
    • 2 tablespoons melted butter
    • 1/2 teaspoon vanilla extract
  • For the Raspberry Sauce:
    • 2 cups fresh or frozen raspberries
    • 1/4 cup sugar
    • 1 tablespoon lemon juice
    • 1 tablespoon cornstarch mixed with 1 tablespoon water

Instructions

Step 1: Prepare the Crepe Batter

  • In a large bowl, whisk together the flour, cocoa powder, sugar, and salt.
  • In another bowl, beat the eggs, milk, melted butter, and vanilla extract until smooth.
  • Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and free of lumps. Let the batter rest for 10 minutes.

Step 2: Cook the Crepes

  • Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
  • Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly.
  • Cook for 1-2 minutes until the edges lift slightly, then flip and cook for another minute. Repeat with the remaining batter.

Step 3: Prepare the Raspberry Sauce

  • In a small saucepan, combine the raspberries, sugar, and lemon juice over medium heat.
  • Stir occasionally until the raspberries release their juices and the mixture starts to boil.
  • Add the cornstarch mixture and simmer for 1-2 minutes until the sauce thickens. Remove from heat and strain to remove seeds if desired.

Step 4: Assemble and Serve

  • Fill each crepe with raspberry sauce or fold them and drizzle the sauce on top.
  • Garnish with fresh raspberries, powdered sugar, or whipped cream as desired.

FAQs

Can I make the crepe batter ahead of time?

Yes, you can prepare the batter up to 24 hours in advance. Store it in the refrigerator and stir before using.

Can I use frozen raspberries for the sauce?

Absolutely! Frozen raspberries work just as well; simply thaw them slightly before cooking.

How do I prevent my crepes from sticking to the pan?

Use a non-stick skillet and ensure it’s well-greased with butter or oil before adding the batter.

What other fillings can I use?

Try Nutella, cream cheese, or fresh fruit as alternative fillings for these crepes.

How do I store leftover crepes?

Stack cooled crepes with parchment paper between each one and store them in an airtight container in the refrigerator for up to 3 days.

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