Best 2 Chocolate Raspberry Crepes Recipes
Indulge in a delightful culinary journey with our delectable Chocolate Raspberry Crepes. These crepes are a symphony of flavors, combining the richness of chocolate with the tangy sweetness of raspberries. Each bite offers a harmonious blend of textures, from the crisp outer layer to the soft and fluffy interior.
These crepes are incredibly versatile and can be enjoyed for breakfast, lunch, or dessert. Filled with a luscious chocolate ganache and fresh raspberries, they make a decadent treat that is perfect for special occasions or a delightful weekend brunch. For a lighter option, try the Raspberry Coulis Crepes, where the tartness of raspberry coulis complements the delicate crepe. And for those who prefer a savory crepe, the Spinach and Mushroom Crepes are a delightful choice, featuring a savory filling of spinach, mushrooms, and cheese.
No matter your taste preferences, our Chocolate Raspberry Crepes and the accompanying recipes offer a delightful culinary experience that will tantalize your taste buds and leave you craving more.
CHOCOLATE CREPES WITH RASPBERRY SAUCE
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
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 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
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:
- Prep Ingredients: Before starting, ensure all ingredients are measured, chopped, and ready to use.
- Use Fresh Raspberries: Fresh raspberries burst with flavor and color. If using frozen, thaw them before using.
- Make the Crepes Thin: Thin crepes cook evenly and are easier to fold.
- Use a Nonstick Pan: A nonstick pan prevents crepes from sticking. If you don't have one, lightly grease the pan with butter or cooking spray.
- Cook Over Medium-Low Heat: Crepes cook best over medium-low heat. This prevents them from burning and allows them to cook evenly.
- Flip Crepes Once: Only flip crepes once. Flipping them too often can tear them.
- Fold Crepes: Fold crepes into quarters or triangles. This makes them easier to eat and allows you to add more fillings.
- Serve Crepes Immediately: Crepes are best served immediately. If you need to make them ahead of time, store them in an airtight container in the refrigerator for up to 2 days.
Conclusion:
Chocolate raspberry crepes are a delicious and decadent treat that can be enjoyed for breakfast, lunch, or dinner. They're perfect for a special occasion or a simple weekend brunch. With just a few simple ingredients, you can create a dish that will impress your friends and family. So next time you're looking for a sweet and satisfying meal, give these chocolate raspberry crepes a try.
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