Raspberry Chocolate Crêpes (20-Minute French Breakfast!)

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.

💗 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

🥧 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.

❓FAQs

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Easy Crêpes and Raspberry Recipe

Claudia Ciorteanu

Learn how to make easy crêpes with a rich chocolate ganache and fresh raspberry filling. This simple recipe is perfect for a quick and delicious breakfast, brunch, or dessert.

5 from 10 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine French

Servings 12

Calories 258 kcal

Equipment

• ▢
  Whisk
• ▢
  Non-Stick Pan

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 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

 

• Blitz - Dump all crêpe ingredients in blender. Pulse 10 sec until smooth. Rest 10 min (key for tender crêpes!)
  350 g flour, 3 eggs, 50 g melted butter, 500 ml cold milk, 250 ml mineral water, A pinch of salt, 1 teaspoon vanilla extract
• Swirl - Heat non-stick pan on medium. Pour ¼ cup batter, immediately tilt pan in circles to coat thinly.
• Flip - When edges curl (1-2 min), slide spatula under and flip. Cook 30 sec more.
• Fill - Spread 1 tablespoon ganache (mix warmed Nutella + cream), add raspberries, roll or fold.
  150 g raspberies
• Dust - Finish with powdered sugar "snow" for that café look!

Video

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.

Nutrition

Calories: 258kcalCarbohydrates: 26gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 78mgSodium: 64mgPotassium: 145mgFiber: 2gSugar: 3gVitamin A: 526IUVitamin C: 3mgCalcium: 80mgIron: 2mg

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