Chocolate-Raspberry Crepes recipe
All Recipes Breakfast and Brunch Recipes Crepes
Ingredients
- 1 cup all-purpose flour 1 cup milk 1 tablespoon white sugar 2 eggs 2 teaspoons butter, melted 2 teaspoons unsweetened cocoa powder 1 teaspoon vanilla extract ¼ teaspoon salt 1 lemon, zested 1 tablespoon butter, or as needed 1 (12 ounce) package frozen raspberries, thawed 1 (8 ounce) carton sour cream 1 (8 ounce) package cream cheese, softened 1 cup powdered sugar
Nutrition Info
- 479.4 caloriescarbohydrate: 51.4 gcholesterol: 124.2 mgfat: 26.9 gfiber: 3.1 gprotein: 10.5 gsaturatedFat: 16.3 gservingSize: -sodium: 290.1 mgsugar: 27.8 gtransFat: : -unsaturatedFat: : -
Directions Chocolate-Raspberry Crepes
Directions
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Combine flour, milk, sugar, eggs, butter, cocoa powder, vanilla extract, salt, and lemon zest in an electric blender. Blend until smooth. Pour batter into a shallow pie pan.
Melt butter in a frying pan or crepe maker over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe, flip crepe and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
Combine raspberries, sour cream, cream cheese, and powdered sugar in a medium bowl using an electric mixer. Top each crepe with a spoonful of filling and fold over or roll up.