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
