Chocolate Raspberry Cream Crepes



  • 3 eggs
  • 1/4 cup granulated sugar
  • 1 cup flour
  • 1 cup whole milk
  • 1 tablespoon fine quality cocoa powder
  • 1 tablespoon butter, melted
  • 1 tablespoon pure vanilla extract

White Chocolate Sauce

  • 1 (6 ounce) white chocolate baking bar
  • 5 tablespoons whipping cream
  • 2 tablespoons light corn syrup
  • 1 1/2 tablespoons raspberry liqueur
  • 1/2 teaspoon pure vanilla extract

Raspberry Cream

  • 1 cup whipping cream
  • 1 tablespoon raspberry liqueur
  • 1 tablespoon granulated sugar
  • 2 pints fresh raspberries, divided


  • Fresh mint sprigs


  1. Blend all ingredients for crepes in a blender or food processor until smooth.
  2. Heat 6-inch non-stick skillet pan over medium-high heat; coat with vegetable spray.
  3. Pour 2 to 3 tablespoons of batter into pan; swirling to form crepe. Cook minute on each side or until golden.
  4. Repeat with remaining batter.
  5. Crepes may be stacked and freeze well. Makes 14 crepes.
  6. White Chocolate Sauce: Gently melt chocolate over low heat; stirring at intervals. Set aside. Place cream in small saucepan; bring to boil. Add corn syrup, stirring until blended. Gradually add cream mixture to melted chocolate, stirring until smooth. Stir in liqueur and vanilla extract. Keep warm.
  7. Raspberry Cream: Whip the cream, raspberry liqueur and sugar to form soft peaks. Fold in 1/4 of raspberries.
  8. To serve: Spoon some chocolate sauce over center of each dessert plate. Spoon a generous 2 tablespoons raspberry cream down center of each crepe. Fold 2 sides over an place seam side down on chocolate sauce. Sprinkle with raspberries and garnish with mint.
  9. Serve immediately.

Yield: 7 servings; 1 cup White Chocolate Sauce

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