Best 2 Chocolate Raspberry Crepes Recipes

Chocolate and raspberry crepes are a delightful treat that combines the rich, decadent flavor of chocolate with the tart, fruity sweetness of raspberries. Crepes are incredibly versatile, allowing for endless variations, making them the perfect dessert or brunch dish. With a few simple ingredients and some creativity, you can create a delicious and impressive dish to wow your friends and family. So, get ready to embark on a culinary journey to discover the best recipe for those heavenly chocolate raspberry crepes that will tantalize your taste buds!

Let's cook with our recipes!

CHOCOLATE CREPES WITH RASPBERRY SAUCE

Chocolate Crepes with Raspberry Sauce image

Everyone at the table will feel special eating this scrumptious treat. Seemingly rich and decadent, these crepes are just 2 grams of fat per serving! -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 cup fat-free milk
1/2 cup fat-free evaporated milk
2 large egg whites
1 large egg
1 cup all-purpose flour
1/4 cup plus 1/3 cup sugar, divided
1/4 cup baking cocoa
1/2 teaspoon salt
4-1/2 teaspoons cornstarch
1 cup water
4-1/2 cups fresh or frozen raspberries, thawed, divided
Optional: Whipped cream and confectioners' sugar

Steps:

In a small bowl, whisk milk, evaporated milk, egg whites and egg. In another bowl, mix flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Refrigerate, covered, 1 hour., In a small saucepan, combine cornstarch and remaining 1/3 cup sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process until pureed, 1-2 minutes., Strain puree into cornstarch mixture and discard seeds. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl; refrigerate until chilled., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters. Garnish with remaining 1 cup berries and, if desired, whipped cream and confectioners' sugar.

Nutrition Facts : Calories 203 calories, Fat 2g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 202mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 6g fiber), Protein 7g protein.

CHOCOLATE-RASPBERRY CREPES

Chocolate-Raspberry Crepes image

Chocolate crepes with a subtle raspberry filling. Sprinkle with powdered sugar, fresh raspberries, and chocolate curls.

Provided by Laura O'Rullian Stewart

Categories 100+ Breakfast and Brunch Recipes Crepes

Time 25m

Yield 6

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 479.4 calories, Carbohydrate 51.4 g, Cholesterol 124.2 mg, Fat 26.9 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 16.3 g, Sodium 290.1 mg, Sugar 27.8 g

Tips:

To make the perfect crepe batter, ensure the ingredients are at room temperature and mix until just combined. Overmixing can result in tough crepes.
When cooking the crepes, heat the pan over medium heat and use a small amount of butter or oil to prevent sticking. Pour a thin layer of batter into the pan and cook for about 1 minute per side, or until golden brown.
For the chocolate ganache, use high-quality dark chocolate for a rich and decadent flavor. Heat the cream until it is just simmering, then pour it over the chocolate and let it sit for a few minutes before whisking until smooth.
To assemble the crepes, spread a thin layer of chocolate ganache on each crepe and top with fresh raspberries. Fold the crepes into quarters or roll them up and serve immediately.

Conclusion:

Chocolate raspberry crepes are a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. With their rich chocolate flavor, tart raspberries, and creamy filling, these crepes are sure to be a hit with everyone. Whether you are looking for a special occasion treat or a simple weekend brunch, these crepes are the perfect choice.