Chocolate Raspberry Crepes Recipe

Introduction

Crepes are delicate, thin pancakes perfect for breakfast or dessert. This simple recipe yields tender crepes topped with rich chocolate frosting and fresh raspberries for a delightful treat.

Ingredients

• 250 gram All-Purpose Flour
• 1 teaspoon Caster Sugar
• 1/4 teaspoon Salt
• 3 Eggs
• 500 milliliter Milk
• 2 tablespoon Unsalted Butter
• 4 tablespoon Chocolate Frosting
• 100 gram Fresh Raspberry

Instructions

1. Step 1: Sift together the all-purpose flour, caster sugar, and salt in a bowl. Set aside.
2. Step 2: In a large bowl, beat the eggs and milk until well combined.
3. Step 3: Gradually add the flour mixture to the eggs and milk, beating until the batter is smooth.
4. Step 4: Stir in the unsalted butter until fully incorporated.
5. Step 5: Heat a frying pan over medium heat and spread a little butter on the surface to prevent sticking.
6. Step 6: Pour approximately 100 milliliters of batter into the pan.
7. Step 7: Tilt and rotate the pan quickly to spread the batter thinly and evenly.
8. Step 8: Cook until the bottom is golden brown, then fold the crepe and transfer it to a plate.
9. Step 9: Top the crepe with chocolate frosting and fresh raspberries. Serve hot and enjoy!

Tips & Variations

• For a fluffier texture, let the batter rest in the fridge for 30 minutes before cooking.
• Substitute fresh berries with sliced bananas or strawberries for different fruit toppings.
• Use melted dark chocolate or Nutella instead of chocolate frosting for variation.
• If batter is too thick, add a little more milk to reach a thin, pourable consistency.

Storage

Store leftover crepes in an airtight container in the refrigerator for up to 2 days. Reheat by warming gently in a pan or microwave until heated through. Fresh toppings are best added just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make crepes ahead of time?

Yes, you can prepare the batter and cook the crepes in advance. Store cooked crepes refrigerated and reheat before serving.

What if I don’t have caster sugar?

You can use granulated sugar as a substitute, though caster sugar dissolves more easily for a smoother batter.

Chocolate Raspberry Crepes Recipe

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★★★★★

4.6 from 78 reviews

• Author: Ben
• Total Time: 30 minutes
• Yield: 4 servings (approximately 8 crepes) 1x
• Diet: Vegetarian

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Description

Delicate and thin French crepes made with a smooth batter of flour, eggs, and milk, cooked on a flat pan until golden brown. These crepes are topped with rich chocolate frosting and fresh raspberries, perfect for a delightful breakfast or dessert treat.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 250 gram All-Purpose Flour
• 1 teaspoon Caster Sugar
• 1/4 teaspoon Salt

Wet Ingredients

• 3 Eggs
• 500 milliliter Milk
• 2 tablespoon Unsalted Butter

Toppings

• 4 tablespoon Chocolate Frosting
• 100 gram Fresh Raspberry

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Instructions

1. Prepare Dry Ingredients: Sift together 250 grams of all-purpose flour, 1 teaspoon of caster sugar, and 1/4 teaspoon of salt in a bowl and set aside to ensure no lumps.
2. Combine Wet Ingredients: In a large bowl, beat 3 eggs and 500 milliliters of milk until well mixed and smooth.
3. Mix Batter: Gradually beat the sifted flour mixture into the egg and milk mixture until you get a smooth and lump-free batter.
4. Add Butter: Stir in 2 tablespoons of melted unsalted butter to enrich the batter and prevent sticking during cooking.
5. Heat Pan: Place a frying pan over medium heat and lightly spread with butter to coat the surface evenly, preparing it for frying the crepes.
6. Cook Crepes: Pour approximately 100 milliliters of batter onto the pan. Immediately tilt and rotate the pan to spread the batter as thinly and evenly as possible.
7. Flip and Cook: Cook until the bottom is lightly golden brown and the edges begin to lift, then carefully fold the crepe and transfer it to a plate.
8. Top and Serve: Spread 4 tablespoons of chocolate frosting over the folded crepe and garnish with 100 grams of fresh raspberries. Serve hot and enjoy your delicious crepes!

Notes

• You can substitute fresh raspberries with other berries like strawberries or blueberries based on preference.
• For non-stick results, ensure the pan is adequately buttered before cooking each crepe.
• If the batter is too thick, add a little more milk to reach a thin, pourable consistency.
• Crepes can be kept warm in a low oven while you finish cooking the rest.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: French

Keywords: crepe, french crepe, chocolate frosting crepe, raspberry crepe, breakfast crepe, thin crepe, easy crepe recipe