Name: Chocolate crepes with raspberry cream
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Cuisine: french
Ingredients: 250.00 ml plain flour; 10.00 gm cocoa powder; 450.63 gm milk; 40.00 gm caster sugar; 2 eggs; Olive oil cooking spray; Icing sugar mixture, for dusting; 189.38 gm thickened cream, whipped; 187.50 ml frozen raspberries, thawed, crushed

Chocolate crepes with raspberry cream

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Indulge in chocolate crepes with vibrant raspberry cream.

Ingredients:

250.00 ml plain flour
10.00 gm cocoa powder
450.63 gm milk
40.00 gm caster sugar
2 eggs
Olive oil cooking spray
Icing sugar mixture, for dusting
189.38 gm thickened cream, whipped
187.50 ml frozen raspberries, thawed, crushed

Instructions:

Sift flour and cocoa into a bowl. In a separate jug, whisk together milk, caster sugar, and eggs. Gradually whisk the milk mixture into the flour mixture until well combined.
Prepare a non-stick frying pan by spraying it with oil and heating it over medium heat. Pour 1/4 cup of batter into the pan and swirl to evenly cover the base. Cook for 2 to 3 minutes until it turns light golden, then flip and cook for an additional minute. Transfer to a plate and repeat with the rest of the batter.
Prepare raspberry cream filling: Begin by placing the cream in a bowl. Gently fold in the raspberries and sugar until they are just combined. Next, fold the crepes in half and add a heaped tablespoon of the raspberry cream on top of each. Finally, fold them over to enclose the filling and serve with a dusting of icing sugar on top.

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