Easy Crêpes and Raspberry Recipe
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.
Servings: 12
Calories: 258kcal
Equipment
- Mixing bowl
- Whisk
- Non-Stick Pan
- Spatula
- Measuring cups and spoons
- Saucepan: For preparing the chocolate ganache.
Ingredients
- 350 g flour about 2 ¾ cups
- 3 eggs
- 50 g melted butter 3 ½ tablespoons
- 500 ml cold milk 2 cups
- 250 ml mineral water 1 cup
- A pinch of salt
- 1 tsp vanilla extract orange or lemon peel
- Oil for frying
- 150 g raspberies to serve
For the chocolate ganache:
- 50 g unsalted butter 3 ½ tablespoons
- 150 ml double cream ⅔ cup
- 3 heaping spoons of Nutella 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.1 teaspoon 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, like raspberries, for an amazing taste.150 g raspberies
- Enjoy your delicious crêpes filled with chocolate ganache and fresh fruits!
Video
Notes
- Rest the batter for 20-30 minutes to help the flour absorb the liquid and get a smoother texture.
- 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.
- To make ganache, warm the cream, then stir in Nutella and butter until smooth. Don’t boil the cream—just warm it to melt the Nutella and butter.
- 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: 258kcal | Carbohydrates: 26g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 64mg | Potassium: 145mg | Fiber: 2g | Sugar: 3g | Vitamin A: 526IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 2mg
