Description
Sinful and decadent, this simple chocolate crepe batter is slightly sweet and oh so delicious filled with chocolate ganache and fresh raspberries.
Ingrédients
ÉCHELLE
- 3 eggs
- 1 cup all-purpose flour
- 2 Tablespoons sugar
- 2 Tablespoons unsweetened cocoa powder
- 1 ¼ cups buttermilk or sour milk – add 1 Tbs. lemon juice to the milk and allow to set for 5 minutes
- 2 Tablespoons melted butter
- additional butter for cooking
- 7 cups fresh raspberries rinsed
- 1 cup semi-sweet chocolate chips
- 1 cup heavy whipping cream
- powdered sugar for dusting
Préparation
- Add all ingredients to a blender and pulse until mixed.
- Blend until smooth; chill if too bubbly.
- Melt butter in a 10-inch non-stick pan over medium-low heat.
- Pour 1/4 cup batter and rotate to coat bottom.
- Cook until color deepens and edges loosen, then flip.
- Repeat with remaining batter.
- Heat whipping cream until simmering.
- Pour over chocolate chips and let rest 2 minutes.
- Whisk until smooth ganache forms.
- Spread ganache over each crepe.
- Add raspberries in a line and fold into a tube.
- Drizzle remaining ganache and dust with powdered sugar.
Notes
- Ganache thickens as it cools; reheat gently if needed.
- Temps de préparation: 15 minutes
- Temps de cuisson : 30 minutes
- Category: Dessert
- Cuisine: American, French
Mots clés: Chocolate Raspberry Crepes, chocolate ganache recipe, fresh berry crepes, easy french dessert, breakfast crepes, homemade crepes