Chocolate Raspberry Crepes
These Chocolate Raspberry Crepes are a delightful treat! Thin cocoa-infused crepes filled with creamy Greek yogurt and fresh raspberries—perfect for any time of day.
Equipment
- Non-stick skillet or crepe pan
- Whisk
- Spatula
- Measuring cups and spoons
- Mixing Bowl
Ingredients
Crepe Batter
- 1/4 cup plain or all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon natural sweetener or sugar of choice
- 1/3 cup liquid egg whites
- 2/3 cup unsweetened almond milk
Yogurt Filling
- 1 cup low-fat Greek yogurt
- 2 tablespoons unsweetened cocoa powder
- 1.5 tablespoons natural sweetener or sugar of choice 1 tablespoon plus 1/2 tablespoon combined
- 4 tablespoons warm water to adjust consistency
Filling Additions
- 1/2 cup fresh raspberries
Instructions
Prepare the Crepe Batter
- In a mixing bowl, combine the plain flour, cocoa powder, and natural sweetener. Whisk them together until well blended. Gradually add the liquid egg whites and almond milk, whisking until the batter is smooth and free of lumps. Let the batter rest for about 20 minutes to allow the flour to hydrate fully.
Cook the Crepes
- Heat your non-stick skillet over medium heat. Lightly grease it with a bit of oil or cooking spray. Pour about 1/4 cup of the batter into the skillet, swirling it around to coat the bottom evenly. Cook for about 1-2 minutes until the edges start to lift and the surface looks set. Carefully flip the crepe using a spatula and cook for another 1-2 minutes on the other side. Repeat with the remaining batter, stacking the cooked crepes on a plate.
Make the Yogurt Filling
- In a mixing bowl, combine the Greek yogurt, cocoa powder, and natural sweetener. Mix until smooth. If the mixture is too thick, add warm water a tablespoon at a time until you reach a creamy but spreadable consistency.
Assemble the Crepes
- Take a crepe and spread a generous spoonful of the chocolate yogurt filling down the center. Top with a handful of fresh raspberries. Fold the crepe over to enclose the filling and place it on a serving plate. Repeat with the remaining crepes.
Serve
- Dust the assembled crepes with a little cocoa powder or powdered sugar if desired. Serve immediately, perhaps with a few extra raspberries on the side or a drizzle of chocolate sauce for that extra touch of indulgence.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Try adding a splash of vanilla extract to the batter for an extra layer of flavor.
- Experiment with different fruits such as strawberries or blueberries if raspberries are not your favorite.
- Store crepes in the refrigerator for up to 2 days or freeze unfilled crepes for up to a month with parchment paper between layers.