Looking for a dessert that will satisfy any chocolate lover and also take advantage of the bursting flavors of fresh berries? These Chocolate Raspberry Crepes are indulgent and rich with a drizzle of chocolate ganache. Put these on your dessert menu asap! Your guests will thank you.
If these are too fancy for your weeknight dessert menu, they are also really quite easy to serve for a dinner party or small party. Once you’ve mixed up your batter and cooked the crepes, you can store them in a sealed container with sheets of waxed paper between each crepe until you’re ready to serve them. Assembly simply involves spreading a spoonful of ganache over the crepe, toss on a handful of washed (and dried) raspberries, then roll up the crepe and drizzle with ganache and dust with powdered sugar. You can drizzle the ganache and powdered sugar over a full platter at once – easy! This would be simple to do just before a party as long as you’ve cooked the crepes up in advance (not more than a day in advance, though).
Chocolate Crepes Recipe:
For the Batter:
- 3 eggs
- 1 cup all-purpose flour
- 2 Tablespoons sugar
- 2 Tablespoons unsweetened cocoa powder
- 1 ¼ cups buttermilk (or sour milk – add 1 Tbs. lemon juice to the milk and allow to set for 5 minutes)
- 2 Tablespoons melted butter
- additional butter for cooking
- Add all ingredients to a blender. I used my Vitamix blender which worked wonderfully – just pulse a few times until the batter is completely mixed, but without adding a ton of air to it.
- Blend until smooth. (If your batter does have too many bubbles in it, you can allow it to set for an hour or so in the refrigerator before cooking).
- Melt small pieces of butter in a 10-inch non-stick frying pan set on med-low heat. Pour about ¼ cup batter into pan and rotate until the batter coats the entire bottom of the pan.
- Cook until the color of the crepe turns slightly darker – you’ll notice the “wetness” of the batter disappear – this indicates that it’s time to flip the crepe.
- Use a silicone spatula to loosen around the edges of the crepe – flip it over and cook briefly (30 seconds) on the the other side. Remove from pan to cool.
- approximately 7 cups fresh raspberries
- 1 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
- powdered sugar for dusting
- Heat 1 cup of heavy whipping cream in a microwave-safe bowl for about 1 minute or until just simmering. (This can also be done on the stove top, if preferred).
- Pour simmering whipping cream over 1 cup of semi-sweet chocolate chips and allow to set for a couple minutes.
- Use a whisk to combine cream and chocolate until a smooth dark chocolate ganache is formed. Allow to cool or add small increments of heat until the ganache is at desired consistency (it becomes thicker as it cools).
- Spread a spoonful of ganache over the surface of each crepe (not all the way to the edge).
- Add ⅓-1/2 cup of raspberries in a line across the center of each crepe. Fold the edges of the crepe in to form a tube.
- Drizzle ganache over the assembled crepes and sprinkle with powdered sugar. You can also serve these with a scoop of vanilla ice cream. YUM!
This recipe will make about 15 crepes, depending on the thickness of your crepe. Thinner is better, but it definitely takes some practice. You can easily multiply the recipe if cooking for a larger group! For video instructions on cooking crepes, visit this recipe for Salted Caramel Crepes!