Chocolate Raspberry Rolled Crepes
Delicate crepes spread with melted chocolate, rolled tight, and topped with fresh raspberries for a dessert-like breakfast treat.
Spreading a thin layer of melted chocolate onto a warm crepe lets it set slightly as the crepe cools, so the roll holds its shape when sliced. Raspberries cut through the richness of the chocolate with just enough tartness to keep the plate from feeling too sweet. Serve these while the chocolate is still soft enough to give slightly under a fork.
Ingredients
Method
Tap a number to mark a step doneBlend the flour, eggs, milk, melted butter, a spoon of sugar and the salt for 20 seconds, then rest the batter 15 minutes so the crepes cook up tender.
Cover and let the batter rest in the refrigerator for at least 30 minutes before you start cooking.
Heat a nonstick crepe pan over medium heat and brush it lightly with butter before pouring in the batter.
Pour in a quarter cup of batter, swirling to coat the pan thinly, and cook about 1 minute per side until lightly golden.
Spread a thin layer of melted chocolate over each warm crepe while it is still pliable and soft.
Roll each crepe up tightly from one edge and set it seam-side down on a plate to rest.
Top the rolled crepes with fresh raspberries just before serving so they stay bright, firm, and colorful on the plate.
Kitchen note
Work with the crepes while they are still warm from the pan; the chocolate spreads more evenly and the crepe rolls without cracking.
