Chocolate Crepes with Chocolate Cream and Raspberries

  • Author: The Kitchen Whisperer

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  • 2 eggs
  • 1 cup milk
  • 1/4 cup water (if making gluten free increase the water to 1/2 cup)
  • 1 cup flour (regular or gluten free)
  • 1/3 cup unsweetened cocoa
  • 1/2 cup sugar
  • 1 tsp chocolate extract
  • Chocolate cream spread
  • Fresh raspberries


  1. Whisk all ingredients in a bowl, cover and chill for at least 1 hour or overnight if possible
  2. Melt a tsp of butter in a crepe pan over medium heat.
  3. Pour 2 ounces of batter in the center of the pan and swirl around in circles to spread evenly. *If making gluten free, you will have to spread this out with a rubber tipped spatula)
  4. Cook for 30 seconds to a minute on one side (until lightly golden).
  5. Flip and cook for 15 seconds.
  6. Plate and repeat.
  7. To serve spread a Tbl of chocolate cream spread on the lower quarter of the crepe.
  8. Top with a few raspberries.
  9. Fold in half and half again.
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