All Recipes Best Recipe Breakfast and Brunch Recipes Crepes

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

Nutrition Info

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 servingSize: - sodium: 290.1 mg sugar: 27.8 g transFat: : - unsaturatedFat: : -

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.

6 crepes

Chocolate crepes with a subtle raspberry filling. Sprinkle with powdered sugar, fresh raspberries, and chocolate curls.