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Chocolate Crepes with Raspberry Sauce

Chocolate Crepes with Raspberry Sauce

Imagine a delicate, paper-thin chocolate crepe, infused with rich cocoa and draped in a vibrant, tangy raspberry sauce that dances on your taste buds. This isn't just another dessert – it's a culinary journey that transforms simple ingredients into an extraordinary French delicacy that will transport you straight to the charming streets of Paris. Whether you're a seasoned home cook or a curious beginner, these chocolate crepes are about to become your new obsession!

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: French
Serves: 8 crepes

Ingredients

  1. 1 cup all-purpose flour
  2. 2 tablespoons cocoa powder
  3. 2 eggs
  4. 1 1/2 cups milk
  5. 1 cup raspberries
  6. 1/4 cup sugar

Instructions

  1. In a large mixing bowl, sift together the all-purpose flour and cocoa powder to remove any lumps and ensure a smooth crepe batter.
  2. Create a well in the center of the dry ingredients and crack the two eggs into the middle. Whisk the eggs gradually, incorporating the surrounding flour and cocoa mixture.
  3. Slowly pour in the milk while continuously whisking to create a smooth, lump-free batter. The consistency should be similar to heavy cream - thin and pourable.
  4. Let the batter rest at room temperature for 15 minutes. This allows the flour to fully absorb the liquid and helps prevent tough crepes.
  5. For the raspberry sauce, combine raspberries and sugar in a small saucepan. Cook over medium heat, mashing the raspberries and stirring until the mixture becomes syrupy, about 5-7 minutes.
  6. Heat a non-stick crepe pan or small skillet over medium heat. Lightly grease with butter or cooking spray.
  7. Pour approximately 1/4 cup of batter into the pan, quickly tilting and rotating to spread the batter evenly and thinly across the surface.
  8. Cook the crepe for about 1-2 minutes until the edges start to look dry and the bottom is lightly golden brown.
  9. Carefully flip the crepe using a thin spatula and cook the other side for an additional 30-45 seconds.
  10. Transfer the cooked crepe to a plate and repeat the process with remaining batter, stacking crepes between parchment paper to prevent sticking.
  11. To serve, fold crepes into quarters or roll them, then drizzle with the warm raspberry sauce.

Tips

  1. Sifting is crucial: Always sift your dry ingredients to prevent lumpy batter and ensure a silky-smooth texture.
  2. Resting matters: Let your batter rest for 15 minutes. This allows the flour to fully absorb the liquid, resulting in more tender crepes.
  3. Temperature control: Keep your pan at medium heat. Too hot, and your crepes will burn; too cool, and they'll be pale and rubbery.
  4. The first crepe is always a test: Don't get discouraged if your first crepe isn't perfect. It's normal and helps you adjust your technique.
  5. Use a non-stick pan or well-seasoned skillet for easier flipping and better results.
  6. For even cooking, use a lightweight pan and practice a quick, fluid wrist motion when spreading the batter.
  7. Store leftover crepes between parchment paper and refrigerate for up to 2 days, or freeze for longer storage.

Nutrition Facts

Calories: 180kcal

Carbohydrates: 25g

Protein: 6g

Fat: 7g

Saturated Fat: 3g

Cholesterol: 55mg

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