Chocolate Crepes With Raspberries and Cream

Time to Cook: 
20 min
Time to Prepare: 
20 min
Number of Servings: 
Learn More About This Recipe +

Fresh berries and cream are a wonderful dessert, but roll them inside a rich chocolate cake you have something spectacular. Impress your family with this seemingly impressive dessert that is, in reality, very easy to pull off. You can make the crepes ahead of time and tuck them in the freezer, ready to be filled and served when you need them. Feel free to change up the fruit to suit your tastes-strawberries, bananas, or other fruit would make a wonderful filling.

Rich chocolate crepes and berries make a spectacular dessert



1 cup flour

1/4 cup Dutch processed unsweetened cocoa powder, sifted

3 Tbsp sugar

4 eggs

1 1/2 cups milk

2 Tbsp butter (plus a little more for the pan)


3/4 lb -1 lb fresh raspberries

1 1/2 cups whipping cream

1 tbsp sugar

1 tbsp vanilla

1 cup chocolate sauce


1. Put the flour, cocoa, eggs, milk, salt, sugar, and melted butter together in a blender. Whiz it up until well mixed. Scrape down the sides and whiz it again to make sure things are smooth and there's no lumps.

2. Pour the batter into a sealed container and let sit in the fridge for at least an hour, or overnight.

3. When you are ready to cook the crepes, brush the pan with some melted butter and heat the pan over medium heat. Ladle the batter by scant 1/4 cupfuls, tipping the pan to spread the batter thinly over the bottom. Cook for about 2 minutes until the batter seems set on top, then flip the crepe over and cook for 1 minute on the other side. Remove to a plate to cool and continue with the other crepes. 

4. Allow the crepes to cool to room temperature before assembling. You can make them ahead of time and assemble the next day, or even stack them with waxed or parchment paper between them, wrap in cling film, put in a sealable freezer bag and freeze.

5. When you want to serve the crepes, whip the cream with the sugar and vanilla. Set aside.

chocolate drizzle

6. To assemble the crepes, drizzle each plate with some chocolate sauce. Lay a crepe on the counter in front of you and spread a heaping tbsp of whipping cream. Top with about 7 or 8 raspberries.

chocolate raspberry crepe

7. Fold the crepes over the filling and roll up. Place on the plate. Drizzle with more chocolate sauce and top with whipping cream and raspberries, if you like.

chocolate raspberry crepe

8. Repeat with the remaining crepes. You can serve two per person. Serve immediately!

Crepes adapted from Canadian Living