Easy French Crêpes with Raspberry Chocolate Filling
Learn how to make our easy French crêpes recipe with a silky chocolate ganache and fresh raspberry filling. This 20-minute simple recipe is perfect for a quick breakfast, brunch, or an elegant dessert.
Servings: 12
Calories: 258kcal
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
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: 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
