Go Back
Homemade Chocolate Raspberry Crepes photo
Print Recipe Save it for later

Chocolate Raspberry Crepes

These Chocolate Raspberry Crepes are a delightful treat! Indulge in rich chocolate and fresh raspberries wrapped in tender crepes.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: French
Keyword: Chocolate, Crepes, Easy, Raspberry
Servings: 4 servings

Ingredients

For the Crepes:

  • 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

For the Filling:

  • 1/2 cup fresh raspberries
  • 1 cup low-fat Greek yogurt
  • 2 tablespoons unsweetened cocoa powder (for filling)
  • 1 tablespoon natural sweetener or sugar of choice (for filling)

For the Chocolate Sauce:

  • 1 tablespoon unsweetened cocoa powder (for sauce)
  • 1/2 tablespoon natural sweetener or sugar of choice (for sauce)
  • 4 tablespoons warm water (for sauce)

Instructions

Crepe Instructions:

  • In a mixing bowl, combine the plain flour, cocoa powder, and sweetener. Whisk together until well combined. Gradually add the liquid egg whites and almond milk, stirring continuously to ensure a smooth batter. Let the batter rest for about 10 minutes to allow the flour to hydrate.
  • Heat a non-stick skillet over medium heat. Lightly grease the skillet if necessary. Pour about 1/4 cup of batter onto the skillet, swirling to evenly coat the bottom. Cook for about 1-2 minutes until the edges start to lift and the surface is set. Carefully flip the crepe using a spatula and cook for another 1 minute. Transfer to a plate and repeat with the remaining batter.

Filling Instructions:

  • In a separate bowl, mix together the Greek yogurt, 2 tablespoons of cocoa powder, and 1 tablespoon of sweetener until smooth. This creamy filling is the perfect complement to the chocolate crepes.
  • Take one crepe and spread a generous spoonful of the yogurt filling across the center. Add a few fresh raspberries on top, then fold the crepe over to encase the filling. Repeat for each crepe.

Sauce Instructions:

  • In a small bowl, mix the cocoa powder and sweetener for the sauce. Gradually add warm water, stirring until you reach a smooth, pourable consistency. Drizzle the sauce over the assembled crepes for an extra touch of indulgence.

Equipment

  • Mixing Bowl
  • Whisk
  • Non-stick skillet or crepe pan
  • Spatula
  • Measuring cups and spoons
  • Serving Plate

Notes

  • Allow the crepe batter to rest for at least 10 minutes for best results.
  • Use a non-stick skillet to prevent the crepes from sticking.
  • Experiment with different fillings and toppings for variety!