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–+ servings
Chocolate crepes rolled with fresh raspberries and drizzled with chocolate ganache and powdered sugar on serving plate.
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Created by: Stefanie

Chocolate Crepes Recipe


Course Dessert
Cuisine American, French
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
15
Sinful and decadent, this simple chocolate crepe batter is slightly sweet and oh so delicious filled with chocolate ganache and fresh raspberries.
15

Ingredients

Crepe 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

Garnish Ingredients

  • 7 cups fresh raspberries rinsed
  • 1 cup semi-sweet chocolate chips
  • 1 cup heavy whipping cream
  • powdered sugar for dusting

Instructions

  • 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. Continue to cook remaining crepes.
  • 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. (Cover with a plate to trap heat.)
  • 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!

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Notes

 
 
 
 
 

Nutrition

Calories: 229kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 52mg | Potassium: 226mg | Fiber: 5g | Sugar: 10g | Vitamin A: 385IU | Vitamin C: 15mg | Calcium: 62mg | Iron: 2mg

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