Whip up Paris-worthy raspberry chocolate crêpes in 20 minutes! Easy blender batter, silky chocolate crêpe filling, and pro tips for thin, lacy edges every time.
🥞 Serves 12 | ⏱️ 30-Minute Total Time | 🇫🇷 French Cuisine | 🍓 Raspberry Filling
Another French classic worth trying - this French éclair recipe with vanilla crème pâtissière filling.
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💗Why This Recipe Works
I used to think perfect crêpes required chef skills - until I cracked this 3-secret formula:
- Quick Nutella alternative that hardens like a professional pastry filling. Plus, they're a great way to impress family and friends with a simple yet tasty dish.
- Blender batter (no lumps, no stress)
- Sparkling water trick for lace-thin edges
Final Tip: Serve with extra ganache for dipping - because why should fondue have all the fun? 🍫
🥧 Ingredients
*See the recipe card for full information on ingredients and quantities.
- 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.
- 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.
- 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.
- Need the ganache recipe? Use our 3-Ingredient Chocolate Ganache. And if you love fruit fillings? Try our 4-Ingredient Berry Sauce next!
♻️ 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.
- Vanilla/Orange/Lemon Peel: Add cinnamon, nutmeg, or almond extract. Swap out for lime zest or even a touch of lavender for a floral note.
📋Variations
- 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.
- Savoury 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 ¼ 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. Or use this simple, easy 3-ingredient strawberry cream as a quick filling.
👩🍳 How to Make the Perfect French Crêpes
Loved these easy crêpes? Use them to make my simple mascarpone crêpe cake next. It's the perfect show-stopping weekend treat. Find more indulgence in my sweet recipe collection!
Step 1: Beat the eggs and salt until they form a pale yellow foam. Gently whisk in the melted butter, vanilla, and milk until the batter is smooth.
Step 2: Whisk in the flour, add the fizzy water, and mix until the batter is silky smooth. Heat a small non-stick pan over medium, then lightly wipe it with oil.
Step 3: Swirl a small ladle of batter into the pan to coat the surface. Cook 2 minutes, flip, and cook for 1 minute more until golden.
Step 4: Transfer each cooked crêpe to a plate and stack them as you go to maintain warmth.
Step 5: Make the chocolate ganache recipe now (it takes about 5 minutes!) and set it aside to cool before you start filling the crêpes
Step 6: Spread a layer of chocolate ganache over each crêpe. Top with fresh berries and roll the crêpe tightly before serving.
Step 7: Arrange the filled crêpes into a beautiful tower topped with fresh berries, or serve them immediately, one by one.
Step 8: Enjoy this delicious treat-whether for dessert or a late breakfast-with your favourite hot drink, such as a cappuccino or a classic coffee.
*See the recipe card for detailed instructions.
❓Easy French Crepes Recipe With Raspberry Chocolate Filling FAQs
Use any non-stick skillet
• Cast iron? Preheat 5 mins medium-low
• Stainless steel? Add ½ teaspoon oil between batches
• Electric griddle? Set to 325°F (163°C)
Don't panic! The "test crêpe" is your heat adjuster. If it sticks, your pan needs:
• 1 more minute to preheat
• A thinner butter coat (use a paper towel to wipe excess)
• Slightly lower temperature
Store covered in the fridge for 24 hours. Tip: Whisk in 1 tablespoon milk before cooking, as it thickens when chilled.
- Sparkling water in batter (creates bubbles)
- Swift swirling immediately after pouring
- Medium-low heat (not too hot!)
Keep them in an airtight container or cover with plastic wrap-they're good in the fridge for 3-4 days. Want to freeze them? Wrap each one in plastic wrap, pop them in a freezer-safe container, and add parchment between layers so they don't stick. They'll keep frozen for 2-3 months-just thaw in the fridge before digging in!
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📖 Recipe
Easy French Crêpes with Raspberry Chocolate Filling
Video
Equipment
- Whisk or Blender
- Non-Stick Pan
Ingredients
- 350 g flour (all-purpose or gluten-free blend)
- 3 eggs (or flax eggs for vegan)
- 50 g melted butter (plus extra for pan)
- 500 ml cold milk (whole milk for richness)
- 250 ml mineral water (the fluffiness secret!)
- A pinch of salt
- 1 tsp vanilla extract orange or lemon peel
- 150 g raspberies to serve
Choc filling: 5-min chocolate ganache
Instructions
- Start by beating the eggs and salt until they turn a beautiful pale yellow foam-this adds crucial lightness to the crêpes! Gently whisk in the melted butter, vanilla extract, and milk until the mixture is smooth. (Alternatively, for a quick start, you can just blitz all your crêpe ingredients together in a blender.)3 eggs, 50 g melted butter, A pinch of salt, 1 teaspoon vanilla extract, 500 ml cold milk
- Slowly whisk the flour into the liquid mixture. To achieve the classic thin consistency, add the fizzy water and continue mixing until the batter is silky smooth and lump-free. Once the batter is ready, place a small non-stick pan over medium heat. Lightly sprinkle or wipe the pan surface with a bit of vegetable oil.350 g flour, 250 ml mineral water
- Pour a small ladle of batter into the hot pan, immediately swirling the pan to fully coat the surface thinly and evenly. Cook the crêpe quickly until the edges are set (about 2 minutes). Flip it once and continue cooking for a final minute until done.
- Quickly make your chocolate ganache. Please see the Ingredients section for the link to the full 3-Minute Chocolate Ganache recipe, and let it cool until thickened.
- Spread a layer of chocolate ganache over each crêpe. Top with fresh raspberries, then roll the crêpe or fold it into quarters. Pair this warm, fresh indulgence with a steaming cup of coffee or a creamy cappuccino.150 g raspberies
Notes
- If the batter is too thick, add a bit more milk or water to make it thinner. It should be runny, not like pancake batter.
- Use a non-stick skillet or crêpe pan and lightly grease it with oil before each crêpe to prevent sticking.
- Pour a small amount of batter into the hot pan and quickly swirl it around to spread into a thin, even layer. Crêpes cook fast, so flip once the edges lift.
- Keep the heat medium to avoid burning. Cook the first side for 1-2 minutes, and less time on the second side.
- Spread the ganache on each crêpe, add raspberries, and fold or roll them up. Serve warm.
- If you're making a big batch, keep the finished crêpes warm in a low oven (around 200°F/95°C) until they're all done.
Ramona says
I am craving crepes so badly right now after seeing this recipe! I am drooling at the idea of a raspberry filling as well, thank you for sharing this recipe i cannot wait to try it out!