INGREDIENTS
- 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
RASPBERRY CREAM FILLING
- 3/4 cup thickened cream, whipped
- 3/4 cup frozen raspberries, thawed, crushed
- 1 tablespoon caster sugar
METHOD
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.