Choc Raspberry Crêpes
Anyone who knows me knows that crêpes trump any other type of celebratory breakfast treat in our household. Forget pancakes, forget waffles, it’s crepes that rule our household!
I recently saw a chocolate version of the humble crêpe and knew immediately it was something I had to explore. Don’t ask me why, it was just a thought I couldn’t shake from my head:
“Chocolate crêpe with Nutella - too chocolately... Choc crêpe with apple sauce - really weird… Choc crêpe with rhubarb - can’t find a stalk of rhubarb to save my life.. What about, chocolate crêpe with raspberry?? Oooh, now we’re talking!”
Off I went to rummage through my pantry to mentally tick off everything I needed. Namely to ensure that I had ample supply of cocoa powder because to achieve that rich chocolate taste, I would need a lot! I also wanted to elevate the raspberries in this recipe. I didn’t want your average strawberry or raspberry jam filling (although a excellent substitute should you not feel like the extra step), I wanted a decadent and substantial syrup which bursts with the tang of raspberry. I needed this to bring back the sweetness in the chocolate crêpes and balance out the creaminess of that whipped cream.
All this to say, yes, it’s a chocolate crêpe but more than that, it’s a well rounded and balanced “boujee” breakfast treat. One to pull out when you’re wanting to prove to the day that yes, I’m sophisticated and ready to tackle anything that life throws at me today - so watch out! Of course, should you find later on that the pet goat has gotten into your yard and stripped bare your dyspneic budding olive trees, well, at least with a feast of these crêpes you’ll be better suited to handle the situation.
Bring out your best linens and plates my dears! Go out there and collect those fresh eggs from your free-loading chickens that lay a single egg roughly 2 times a year. Then retreat back inside because you’ve realised that it’s back to store-bought eggs again - and you make yourself this opulent breakfast. Set yourself up to take on the day the best way possible, with chocolate!
Choc Raspberry Crêpes
Ingredients
- 360ml whole milk, room-temperature
- 3 eggs, room-temperature
- 45g melted and cooled butter
- 2tsp vanilla
- 50g caster sugar
- pinch of salt
- 100g plain flour
- 40g cocoa powder
- 250g frozen raspberries
- 40g caster sugar
- 1tsp lemon juice
Instructions
- Place all of the ingredients in a small saucepan over low heat. Bring to a simmer, stirring occasionally to ensure the berries defrost evenly.
- Continue to simmer until the juice reduces and turns into a thick, glossy syrup consistency. Place in a jug and allow to cool to room temperature before covering and placing in the fridge until ready to serve.
- Place the milk, eggs, butter, vanilla, sugar and salt into a large mixing bowl. Whisk until thoroughly combine.
- Add the flour and cocoa into the wet ingredients. Gently fold through with the whisk until the batter is smooth. Try not to over mix. Rest the batter at room temperature for 30-60 minutes if time permits.
- Heat a crêpe pan or large, flat bottomed non-stick frying pan over medium heat. Scoop roughly 1/2 cup and pour into the hot pan, swirling it around to create an even layer across the bottom. Each pan is different so find the amount that suits the diameter of your pan.
- Cook for 2-3 minutes or until the edges start to pull away from the sides of the pan and are crispy. Gently, using toast thongs or a fork to lift one side of the crêpe, flip and cook for another 2-3 minutes on the other side. Continue until all of the batter has been used up.
- Serve with raspberry syrup, cream and fresh berries.
Notes
- Cooked crêpes can be left stacked, covered and refrigerated for up to 4 days.
- If you're feeling particularly indulgent, smear a spoonful of Nutella across the crêpe before adding the other accompaniments.