Chocolate Raspberry Crepes
Indulging in a sweet breakfast or dessert has never been more delightful than with these Chocolate Raspberry Crepes. With the rich flavor of cocoa paired with the tartness of fresh raspberries, this recipe is a harmonious blend that will impress anyone at your table. Plus, these crepes are surprisingly easy to whip up, making them a perfect choice for both special occasions and casual mornings. Let’s dive into the details of creating this scrumptious treat!
Why This Recipe is a Keeper
These Chocolate Raspberry Crepes are not just a feast for the taste buds; they are also visually stunning. The combination of dark chocolate and bright red raspberries makes for a beautiful presentation. This recipe is a keeper because it’s versatile enough to serve for breakfast, brunch, or dessert. Additionally, it’s packed with protein from the Greek yogurt and egg whites, making it a guilt-free indulgence that doesn’t compromise on flavor.
What You’ll Need
- 1/4 cup plain/all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon natural sweetener or sugar of choice
- 1/3 cup liquid egg whites
- 2/3 cup unsweetened almond milk
- 1/2 cup fresh raspberries
- 1 cup low-fat Greek yogurt
- 2 tablespoons unsweetened cocoa powder (for yogurt filling)
- 1 tablespoon natural sweetener or sugar of choice (for yogurt filling)
- 1/2 tablespoon unsweetened cocoa powder (for yogurt filling)
- 4 tablespoons warm water (for yogurt filling)
Must-Have Equipment
- Non-stick skillet or crepe pan: Essential for cooking the crepes evenly without sticking.
- Mixing bowls: For combining your ingredients smoothly.
- Whisk or electric mixer: To ensure your crepe batter is lump-free and well-combined.
- Spatula: For flipping the crepes with ease.
Chocolate Raspberry Crepes in Steps
Step 1: Prepare the Crepe Batter
In a mixing bowl, combine the plain flour, cocoa powder, and natural sweetener. Whisk the dry ingredients together until they are well blended. Gradually add the liquid egg whites and almond milk, mixing until the batter is smooth. Let the batter rest for about 10-15 minutes; this allows for a better texture.
Step 2: Cook the Crepes
Heat a non-stick skillet over medium heat. Lightly grease the pan with a bit of oil or cooking spray. Pour about 1/4 cup of the batter into the center of the skillet, tilting the pan to spread the batter evenly into a thin layer. Cook for about 1-2 minutes, or until the edges start to lift and the bottom is set. Carefully flip the crepe and cook for another minute on the other side. Repeat with the remaining batter.
Step 3: Make the Chocolate Yogurt Filling
In a mixing bowl, combine the Greek yogurt, cocoa powder, and sweetener. Add warm water a little at a time until you reach your desired consistency. The filling should be creamy but not too runny.
Step 4: Assemble the Crepes
Place a crepe on a plate, and spread a layer of the chocolate yogurt filling in the center. Top with a handful of fresh raspberries. Fold the crepe over the filling or roll it up, and repeat with the remaining crepes.
Step 5: Serve and Enjoy
Serve the filled crepes warm, garnished with extra raspberries and a dusting of cocoa powder if desired. Enjoy the delightful combination of chocolate and raspberry flavors in every bite!
Substitutions by Diet
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-Free: Use dairy-free yogurt alternatives, such as coconut or almond yogurt.
- Low-Carb: Use almond flour instead of all-purpose flour and a low-carb sweetener.
- Vegan: Replace liquid egg whites with a vegan egg substitute or extra almond milk.
Notes from the Test Kitchen
- For best results, allow the crepe batter to rest; this helps create tender crepes.
- Keep the cooked crepes warm in a low oven while you finish cooking the rest.
- If your crepes tend to stick, ensure your pan is properly preheated and lightly greased.
- Feel free to add vanilla extract or a pinch of salt to the batter for extra flavor.
Meal Prep & Storage Notes
The crepe batter can be made a day in advance and stored in the refrigerator. Just give it a good whisk before cooking. Cooked crepes can be stored in an airtight container in the fridge for up to 2 days. To reheat, warm them in a skillet for a few seconds on each side.
Chocolate Raspberry Crepes FAQs
Can I freeze Chocolate Raspberry Crepes?
Yes! You can freeze the cooked crepes by placing parchment paper between them to prevent sticking. Thaw and reheat in a skillet when ready to serve.
What can I serve with these crepes?
These crepes are delicious on their own but pair wonderfully with additional fresh berries, a drizzle of chocolate sauce, or a sprinkle of powdered sugar.
How can I make the crepes sweeter?
If you prefer sweeter crepes, simply increase the amount of sweetener in the batter or add a bit of powdered sugar on top before serving.
Can I use frozen raspberries instead of fresh?
While fresh raspberries provide the best flavor and texture, frozen raspberries can be used. Just be sure to thaw and drain them to avoid excess moisture.
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Make It Tonight
Now that you have all the details, there’s no reason to wait. Gather your ingredients and treat yourself to these delectable Chocolate Raspberry Crepes tonight. They’re perfect for satisfying your sweet tooth while still being nutritious. Whether for breakfast or dessert, you and your loved ones will adore this delightful dish. Happy cooking!
Chocolate Raspberry Crepes
Ingredients
Equipment
Method
- In a mixing bowl, combine the plain flour, cocoa powder, and natural sweetener. Whisk the dry ingredients together until they are well blended. Gradually add the liquid egg whites and almond milk, mixing until the batter is smooth. Let the batter rest for about 10-15 minutes; this allows for a better texture.
- Heat a non-stick skillet over medium heat. Lightly grease the pan with a bit of oil or cooking spray. Pour about 1/4 cup of the batter into the center of the skillet, tilting the pan to spread the batter evenly into a thin layer. Cook for about 1-2 minutes, or until the edges start to lift and the bottom is set. Carefully flip the crepe and cook for another minute on the other side. Repeat with the remaining batter.
- In a mixing bowl, combine the Greek yogurt, cocoa powder, and sweetener. Add warm water a little at a time until you reach your desired consistency. The filling should be creamy but not too runny.
- Place a crepe on a plate, and spread a layer of the chocolate yogurt filling in the center. Top with a handful of fresh raspberries. Fold the crepe over the filling or roll it up, and repeat with the remaining crepes.
- Serve the filled crepes warm, garnished with extra raspberries and a dusting of cocoa powder if desired. Enjoy the delightful combination of chocolate and raspberry flavors in every bite!
Notes
- For best results, allow the crepe batter to rest; this helps create tender crepes.
- Keep the cooked crepes warm in a low oven while you finish cooking the rest.
- If your crepes tend to stick, ensure your pan is properly preheated and lightly greased.
