Simple Recipe for Easy Crêpes with Raspberry and Chocolate Ganache Filling
Discover how to make easy crêpes with a delightful raspberry and chocolate ganache filling. This simple recipe is perfect for a deliciously sweet breakfast or dessert, combining soft crêpes with rich chocolate and fresh raspberries.
Roll them up or fold them into triangles, and serve these heavenly treats warm. They make a delightful breakfast, brunch, or dessert option that will impress your family and friends.
With its simplicity and elegance, this easy crêpes and raspberry recipe is sure to become a go-to favorite for any occasion. Enjoy the delicate textures and the burst of fruity goodness in every bite.
If you’re looking for new baking ideas, check out these delicious options! Try our authentic recipe for classic Italian Tiramisu Cake with coffee and mascarpone layers—it’s a rich and creamy dessert that’s always a hit.
For a warm and comforting treat, make homemade Biscoff cinnamon rolls with creamy Biscoff glaze.
And if you want something a bit different, follow our step-by-step guide on how to make pistachio babka buns from scratch—they’re soft, nutty, and perfect for any occasion. Each recipe offers a tasty way to bring something special to your kitchen!
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Watch Us Make The Recipe
What are Crêpes?
Crêpes are thin, delicate pancakes that originated in France. They are made from a simple batter of flour, eggs, milk, and butter, and cooked on a flat surface or skillet. Crêpes can be served sweet or savory, with a wide range of fillings and toppings, from fresh fruit and chocolate to cheese and ham. They are a popular choice for breakfast, brunch, or dessert.
Why you’ll love it
You’ll love these crêpes because they’re easy to make and super versatile. The batter is quick to mix, and you can fill them with whatever you like—sweet or savory. They’re light and delicious, making them perfect for any meal of the day. Plus, they’re a great way to impress family and friends with a simple yet tasty dish.
What you’ll need
- Flour: Use all-purpose flour for best results, as it creates light and tender crêpes. Sift it to avoid lumps in the batter.
- Eggs: Opt for large, fresh eggs, which help bind the ingredients and make the crêpes rich.
- Melted Butter: Choose unsalted butter, as it allows you to control the salt in the recipe. A high-quality brand gives a richer taste.
- Cold Milk: Use whole milk for a creamier texture, but you can substitute with 2% if you prefer.
- Mineral Water: Look for sparkling mineral water with fine bubbles, which helps create airy, delicate crêpes.
- Pinch of Salt: Regular table salt works fine, but you can use sea salt.
- Optional Flavors (Vanilla, Orange, or Lemon Peel): Use pure vanilla extract for the best flavour, or fresh orange/lemon zest for a bright, natural aroma.
- Oil for Frying: A neutral oil like vegetable oil or canola oil works well, as it won’t overpower the flavour of the crêpes. You can also use butter for frying for a richer taste.
For the Chocolate Ganache:
- Unsalted Butter: Use a high-quality European-style unsalted butter for a smoother texture.
- Double Cream: Go for heavy or double cream with a high-fat content (at least 35%) to make a luscious, creamy ganache.
- Nutella: Any brand of hazelnut spread will work, but Nutella is a classic choice for a smooth and sweet chocolate hazelnut taste.
Substitutions
- Flour:
- Gluten-free: Use a gluten-free flour blend for a gluten-free option.
- Whole wheat: Substitute with whole wheat flour for a nuttier flavour and added fibre.
- Eggs:
- Vegan: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a commercial egg replacer.
- Milk:
- Dairy-free: Swap with almond milk, oat milk, soy milk, or any other plant-based milk for a dairy-free option.
- Low-fat: Use skim or low-fat milk if you prefer a lighter batter.
- Butter:
- Vegan: Replace with plant-based butter or coconut oil.
- Healthier option: Use a light margarine or olive oil.
- Mineral Water:
- Plain water: If you don’t have mineral water, plain water works fine but will make the crêpes slightly less airy.
- Milk only: You can omit the water and use all milk for a richer batter.
- Salt:
- Omit the salt for a no-sodium version or use a salt substitute.
- Vanilla/Orange/Lemon Peel:
- Flavour variations: Add cinnamon, nutmeg, or almond extract.
- Citrus zest: Swap out for lime zest or even a touch of lavender for a floral note.
For the Chocolate Ganache:
- Butter:
- Vegan: Use plant-based butter or coconut oil for a vegan ganache.
- Double Cream:
- Dairy-free: Replace with coconut cream for a dairy-free version of the ganache.
- Nutella:
- Healthier option: Use a natural hazelnut spread with less sugar.
- Chocolate chips: Melt semi-sweet chocolate chips with a bit of cream for a more traditional ganache without hazelnuts.
Recipe variations to explore
Here are a few variations for crêpes that you can try:
Chocolate Crêpes:
- Add 2 tablespoons of cocoa powder to the crêpe batter before cooking.
- Serve the chocolate crêpes with fresh berries, whipped cream, or Nutella.
Lemon Crêpes:
- Add the zest of 1 lemon to the crêpe batter.
- Squeeze the juice of the lemon into a saucepan, add sugar to taste, and heat until the sugar dissolves. Drizzle the lemon syrup over the crêpes before serving.
Savory Herb Crêpes:
- Add 2 tablespoons of finely chopped fresh herbs (such as parsley, chives, or dill) to the crêpe batter.
- Fill the savoury crêpes with ingredients like sautéed mushrooms, spinach, cheese, or cooked chicken.
Cinnamon-Sugar Crêpes:
- Mix 1/4 cup of granulated sugar with 1 teaspoon of ground cinnamon.
- Sprinkle the cinnamon-sugar mixture over the crêpes while they are still warm.
Matcha Green Tea Crêpes:
- Add 1 tablespoon of matcha green tea powder to the crêpe batter.
- Serve the matcha crêpes with a dusting of powdered sugar or a dollop of sweetened whipped cream.
Fruit-Filled Crêpes:
- Fill the crêpes with a variety of fresh fruits such as strawberries, bananas, blueberries, or raspberries.
- Top the fruit-filled crêpes with a drizzle of honey or a sprinkle of powdered sugar.
Remember to adjust the sweetness or flavours according to your preferences, and feel free to get creative with additional toppings or fillings.
Serving suggestions
Crêpes are versatile and can be enjoyed in various ways. Here are some serving suggestions for crêpes:
Classic Crêpes: Serve your crêpes with a sprinkle of powdered sugar and a squeeze of fresh lemon juice. Roll them up or fold them into triangles and enjoy!
Nutella and Banana: Spread a layer of Nutella (chocolate-hazelnut spread) on a crêpe and top it with sliced bananas. Roll it up and drizzle with a little extra Nutella if desired.
Fresh Berries and Whipped Cream: Fill your crêpes with a mix of fresh berries such as strawberries, blueberries, and raspberries. Top it off with a dollop of whipped cream or a scoop of vanilla ice cream.
Savory Ham and Cheese: For a savory option, fill your crêpes with slices of ham and grated cheese, such as Swiss or Gruyère. Fold the crêpes in half and warm them in the oven or on a skillet until the cheese melts.
Spinach and Feta: Sauté some spinach with garlic until wilted, then crumble in some feta cheese. Fill your crêpes with this mixture and fold them into quarters. Serve them warm.
Apple Cinnamon: Sauté thinly sliced apples with butter, cinnamon, and a touch of sugar until soft. Spoon the apple filling onto a crêpe, fold it, and serve it warm. Add a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.
Lemon Curd and Fresh Berries: Spread a layer of tangy lemon curd on a crêpe and top it with a mix of fresh berries. Roll it up and dust it with powdered sugar for a delightful dessert.
Chicken and Mushroom: Sauté diced chicken breast and mushrooms with garlic and herbs until cooked through. Fill the crêpes with the chicken and mushroom mixture, fold them, and serve them warm.
Tips and Tricks for making the perfect Crêpes
Batter consistency: The batter should be thin and runny, similar to heavy cream. This consistency will help you achieve thin, delicate crêpes. If the batter seems too thick, you can add a little more milk to thin it out.
Resting the batter: Allow the batter to rest for at least 30 minutes before making crêpes. This resting time helps the gluten in the flour relax, resulting in a tender crêpe.
Non-stick pan: Use a non-stick skillet or crêpe pan for easier flipping and to prevent sticking. If you don’t have a non-stick pan, you can lightly grease a regular pan with butter or oil.
Proper heat: Preheat your pan over medium-high heat, and make sure it’s evenly heated before pouring the batter. A well-heated pan ensures even cooking and browning of the crêpes.
Butter or oil: Before pouring the batter, lightly grease the pan with butter or oil. You can use a paper towel to spread the fat evenly and remove any excess. This helps prevent sticking and adds flavour.
Ladle and swirl: Use a ladle or measuring cup to pour the batter into the centre of the pan. Quickly lift the pan and swirl it around, tilting in all directions to spread the batter evenly. This technique helps create thin, round crêpes.
Thin edges: To achieve a delicate edge, tilt the pan slightly and pour a little extra batter around the edges. This allows the batter to spread and form a thin border.
Flip with care: Once the crêpe edges start to lift and the bottom is golden brown, carefully flip it using a spatula or by quickly tossing it in the air if you’re feeling adventurous. Cook the other side for a short time until it’s lightly browned.
Fillings and toppings: Crêpes are versatile and can be filled with both sweet and savoury fillings. Popular sweet options include Nutella, fruits, whipped cream, and powdered sugar. For savoury crêpes, try fillings like cheese, ham, mushrooms, or spinach.
Storage
Refrigeration: Store in an airtight container or cover with plastic wrap. Keeps for 3-4 days.
Freezing: Wrap individual slices tightly in plastic wrap and place in a freezer-safe container. Freezes for 2-3 months. Thaw in the refrigerator before serving.
Tip: Use parchment paper between layers if freezing to prevent sticking. Enjoy within a few days for best results.
More dessert recipes to try
- How To Make a Vegan, No-Bake Dessert!
- Sweets Delights: Cherry Clafoutis Bliss
- Classic French Chocolate Éclairs
- Phyllo Crinkle Cake (Muakacha)
- How To Make Delicious Apple Cake
- Burnt Basque Cheesecake: A Delicious Twist
Easy Crêpes and Raspberry Recipe
Equipment
- Mixing bowl
- Whisk
- Non-Stick Pan
- Spatula
- Measuring cups and spoons
- Saucepan: For preparing the chocolate ganache.
Ingredients
- 350 g flour about 2 3/4 cups
- 3 eggs
- 50 g melted butter about 3 1/2 tablespoons
- 500 ml cold milk about 2 cups
- 250 ml mineral water about 1 cup
- A pinch of salt
- Optional: vanilla extract, orange, or lemon peel
- Oil for frying
For the chocolate ganache:
- 50 g unsalted butter about 3 1/2 tablespoons
- 150 ml double cream about 2/3 cup
- 3 heaping spoons of Nutella about 3 tablespoons
Instructions
- In a large bowl, whisk the eggs until fluffy using a hand mixer or a balloon whisk.3 eggs
- Add the melted butter, salt, and half of the milk to the eggs.50 g melted butter, A pinch of salt, 500 ml cold milk
- Gradually add the flour to the mixture, ensuring there are no lumps.350 g flour
- Dilute the batter by adding the remaining milk and the fizzy water.250 ml mineral water
- Optionally, add a touch of vanilla extract, orange or lemon peel to enhance the flavor.Optional: vanilla extract,
- Heat a non-stick pan, approximately 25cm wide, over medium heat. Add 2-3 drops of oil and pour half a ladle of batter into the pan, swirling it around to evenly coat the bottom.Oil for frying
- After 1 minute, use a palette knife to flip the crêpe and cook for an additional 45 seconds. Transfer the cooked crêpe to a plate and repeat this process until all the batter is used.
- Prepare the chocolate ganache by adding all the ganache ingredients to a small pan.50 g unsalted butter, 150 ml double cream, 3 heaping spoons of Nutella
- Place the pan over medium heat and mix until the ingredients are well combined. This usually takes about 2-3 minutes for the butter to melt and the sauce to form.
- Once you have a smooth sauce, remove it from the heat.
- Fill each crêpe with your favorite filling, such as the chocolate ganache and fresh fruits, for an amazing taste.
- Enjoy your delicious crêpes filled with chocolate ganache and fresh fruits!
Video
Notes
- Rest the Batter: After mixing the crêpe batter, let it rest for at least 20-30 minutes. This helps the flour absorb the liquid and ensures a smoother texture.
- Adjust Consistency: If the batter seems too thick, add a bit more milk or water to get a thinner consistency. Crêpe batter should be runny, not like regular pancake batter.
- Use the Right Pan: A non-stick skillet or crêpe pan works best. Lightly grease it with oil before each crêpe to prevent sticking.
- Thin and Even Layers: Pour a small amount of batter into the hot pan and quickly swirl it around to spread it into a thin, even layer. Crêpes cook quickly, so flip once the edges start to lift.
- Control the Heat: Keep the heat at medium to prevent burning. Each crêpe should cook in about 1-2 minutes on the first side and less time on the second.
- Making Ganache: Heat the cream until warm, then stir in Nutella and butter until smooth and creamy. Don’t boil the cream; just warm it enough to melt the Nutella and butter.
- Assembly: Spread the chocolate ganache on each crêpe and add raspberries. Fold or roll them, and serve warm.
- Keep Warm: If making a large batch, keep finished crêpes in a low oven (around 200°F/95°C) until all are cooked.
