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