I’m sharing a luscious dessert featuring delicate chocolate crêpes filled with fresh raspberries and chocolate ganache, drizzled with more ganache and dusted with powdered sugar for a decadent finish.
Why I’ll Love This Recipe
I love how the earthy cocoa flavor of the crepes pairs beautifully with the tart burst of raspberries and the silky richness of ganache. It feels elegant yet approachable, and I can make crepes ahead of time and assemble just before serving—a perfect treat for brunch or a dessert-worthy moment.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crepes:
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All-purpose flour
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Cocoa powder
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Sugar
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Eggs
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Buttermilk (or milk soured with lemon juice)
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Melted butter
For the filling & drizzle:
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Fresh raspberries
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Heavy cream
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Semi‑sweet chocolate chips or chopped chocolate
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Powdered sugar for dusting
directions
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I blend eggs, flour, sugar, cocoa powder, buttermilk, and melted butter until smooth. I may let the batter rest briefly for better texture.
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I heat a small nonstick skillet and melt a little butter, pour a thin layer of batter, swirl gently to coat evenly, and cook until the surface is matte and edges lift up—then flip and cook briefly. I repeat with all the batter and stack crepes separated by wax paper to cool.
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I prepare chocolate ganache by heating cream until just simmering, pouring it over chocolate chips, letting it sit briefly, then whisking until smooth and slightly cooled so it’s spreadable.
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For assembly, I spread a spoonful of ganache onto each crepe, add a line of fresh raspberries across the center, then fold or roll the crepe. I drizzle additional ganache over the assembled crepes and dust with powdered sugar to finish.
Servings and timing
This recipe yields about 10–15 crepes, depending on thickness. I spend around 15 minutes prepping batter, 30 minutes cooking crepes, and about 10 minutes on ganache and assembly. Altogether, it’s under an hour if I’ve already cooled or prepped components ahead.
Variations
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I sometimes skip the ganache and simply fold crepes over raspberries and dust generously with powdered sugar.
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I can add a splash of raspberry liqueur or vanilla extract to the ganache for depth.
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A drizzle of warmed berry coulis or honey adds brightness and color.
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For extra richness, I use dark chocolate or mix in a touch of cream cheese to the ganache.
storage/reheating
I stack leftover cooled crepes with parchment between them and store in an airtight container in the fridge for up to 2 days. When ready to serve, I warm gently in a skillet or microwave just until soft and the ganache is slightly melty—crepes are best eaten soon after assembly.
FAQs
How do I prevent the crepes from tearing?
I make sure the pan is lightly buttered and warm, swirling the batter thin and cooking gently on medium-low. Letting the crepe cook fully on one side before flipping helps avoid tears.
Can I make the batter ahead of time?
Yes—I sometimes refrigerate the batter for up to a day. I give it a gentle stir before cooking: it settles during rest and often improves texture.
What’s the ideal thickness?
I aim for ultra-thin—just enough to hold filling without feeling like a pancake. Thinness emphasizes the raspberry and ganache, and gives each bite elegance.
Can I substitute raspberries with other berries?
Absolutely—fresh strawberries, blackberries, or blueberries work beautifully. I might slice strawberries for even distribution inside the crepe.
Can I make more filling or use less ganache?
Yes—I vary ganache based on preference. I can spread a thinner layer or add extra raspberries for a berry-heavy version. For a lighter dessert, I fold crepes lightly and garnish with powdered sugar only.
Conclusion
I find Chocolate Raspberry Crêpes truly indulgent yet surprisingly simple. The combination of silky cocoa crepes, bright raspberries, and rich ganache hits all the right notes. Whether served at brunch, parties, or a cozy evening, they feel special and satisfying. I hope I feel inspired to make them soon and enjoy each chocolate‑berry fold!
Print
Chocolate Raspberry Crêpes
- Total Time: 45 minutes
- Yield: makes about 12–15 crepes
Description
Decadently thin chocolate crepes wrapped around juicy fresh raspberries and drizzled with luscious dark‑chocolate ganache, finished with a dusting of powdered sugar—a rich yet elegant dessert treat.
Ingredients
Decadently thin chocolate crepes wrapped around juicy fresh raspberries and drizzled with luscious dark‑chocolate ganache, finished with a dusting of powdered sugar—a rich yet elegant dessert treat.
Instructions
Crepe Batter:
3 large eggs
1 cup (125 g) all‑purpose flour
2 Tbsp granulated sugar
2 Tbsp unsweetened cocoa powder
1¼ cups (300 ml) buttermilk (or sour milk made by adding 1 Tbsp lemon juice to milk and resting 5 min)
2 Tbsp melted butter, plus extra for cooking
Chocolate Ganache:
1 cup (240 ml) heavy whipping cream
1 cup (170 g) semi‑sweet chocolate chips
Filling & Finish:
~7 cups fresh raspberries, rinsed and dried
Powdered sugar, for dusting
Notes
Combine eggs, flour, sugar, cocoa powder, buttermilk, and melted butter in a blender; pulse until smooth. Let rest if bubbly.
Heat a 10″ nonstick frying pan over medium‑low and melt a little butter. Pour about ¼ cup batter, swirling to coat the pan thinly. Cook until top is set and flip; cook another ~30 s. Remove to cool. Repeat for all crepes.
To make ganache, gently heat cream until just simmering. Pour over chocolate chips, let sit 2 min, whisk until smooth. Cool slightly until pourable.
Lay a cooled crepe flat. Spread ~1–2 Tbsp ganache in a line down its center (not to the edges). Top with ⅓–½ cup raspberries in that line. Fold edges inward and roll into a tube.
Arrange rolled crepes on a platter. Drizzle additional ganache on top and dust with powdered sugar just before serving. Optionally serve with vanilla ice cream or extra raspberries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
