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.
