Chocolate Covered Raspberry Crepes Recipes

CHOCOLATE-RASPBERRY CREPES

Steps:

• 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.

CHOCOLATE COVERED RASPBERRY CREPES

Steps:

• Combine Crepe ingredients in a bowl and whisk until batter is smooth and free from lumps. (NB: Add a little more milk only if needed to make the batter thin).
• Pour 1/4 of batter onto the centre of the pan while swirling pan to cover the base and create a thin crepe. When dark in colour and set to the touch, flip (I use my fingers to flip them. It's easier than using a spatula!)
• Remove when cooked and repeat with remaining batter.
• While crepes are frying, prepare chocolate cream filling mix and chocolate sauce in separate bowls.
• Fill each crepe with filling and fold over.
• Top with fresh raspberries
• Drizzle with chocolate sauce.
• Optional: Dust with cocoa powder!