Chocolate Crepes with Raspberries and Whipped Cream
By: Administrator
Updated: May 11, 2010
Crepes
2 eggs
3/4 cup milk
1/2 cup all purpose flour
2 tablespoons unsweetened cocoa powder
2 tablespoons sugar
1 teaspoon vanilla
2 tablespoons melted butter
1/8 teaspoon salt
Vegetable oil or melted butter for brushing pan
2 eggs
3/4 cup milk
1/2 cup all purpose flour
2 tablespoons unsweetened cocoa powder
2 tablespoons sugar
1 teaspoon vanilla
2 tablespoons melted butter
1/8 teaspoon salt
Vegetable oil or melted butter for brushing pan
Preparation
Combine all ingredients, except vegetable oil, in a food processor or blender, and process
until smooth, 15 to 30 seconds. Pour batter through a sieve into a pitcher or bowl with spout.
Heat a 6-inch crepe pan or non-stick skillet to medium high heat and brush lightly with oil or butter.
Combine all ingredients, except vegetable oil, in a food processor or blender, and process
until smooth, 15 to 30 seconds. Pour batter through a sieve into a pitcher or bowl with spout.
Heat a 6-inch crepe pan or non-stick skillet to medium high heat and brush lightly with oil or butter.
Pour or ladle 2 tablespoons of batter into pan, then lift and twirl to spread. Cook on one side
about 1 minute; flip and cook about 1 minute more, just until done. Don’t let crepes get stiff.
Repeat with more oil/butter as needed and remaining batter, stacking crepes between
sheets of waxed paper or parchment.
sheets of waxed paper or parchment.
Filling
1 cup whipping cream
1 cup fresh or frozen raspberries, extra for garnish
Confectioners’ sugar for garnish
1 cup whipping cream
1 cup fresh or frozen raspberries, extra for garnish
Confectioners’ sugar for garnish
Using an electric mixer, whip the cream to very stiff peaks. Gently fold in the raspberries.
Refrigerate until needed.
Assembly
Lay crepe on a plate. Spoon filling in a line down the middle.
Fold one side over and tuck under the filling. Continue rolling and
rest with folded side down. Sieve a little confectioner’s sugar
Lay crepe on a plate. Spoon filling in a line down the middle.
Fold one side over and tuck under the filling. Continue rolling and
rest with folded side down. Sieve a little confectioner’s sugar
over and garnish with raspberries. Makes eight filled crepes.
Note: Unused crepes may be refrigerated or frozen between sheets of parchment for future use.
Courtesy of AY Magazine
Courtesy of AY Magazine
