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Homemade Chocolate Raspberry Crepes photo

Chocolate Raspberry Crepes

Indulge in these delightful Chocolate Raspberry Crepes! A perfect blend of cocoa and fresh raspberries for a sweet breakfast or dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 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)

Equipment

  • Non-stick skillet or crepe pan
  • Mixing Bowls
  • Whisk or electric mixer
  • Spatula

Method
 

Chocolate Raspberry Crepes in Steps
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.