Chocolate crepes



  • 1 cup plain flour
  • 1 tablespoon cocoa powder
  • 1 3/4 cups milk
  • 1 tablespoon caster sugar
  • 2 eggs
  • Olive oil cooking spray
  • Icing sugar mixture, for dusting


  • 3/4 cup thickened cream, whipped
  • 3/4 cup frozen raspberries, thawed, crushed
  • 1 tablespoon caster sugar


Step 1


Sift flour and cocoa into a bowl. Whisk milk, caster sugar and eggs together in a jug. Whisk milk mixture into flour mixture.

Step 2

Spray an 18cm (base) non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup batter into pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turn. Cook for 1 minute. Transfer to a plate. Repeat with remaining batter.

Step 3

Make raspberry cream filling: Place cream in a bowl. Fold in raspberries and sugar until just combined. Fold crepes in half. Top each with 1 heaped tablespoon of raspberry cream. Fold over to enclose filling. Serve dusted with icing sugar.

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