chocolate crepes with strawberry-raspberry sauce

Our family has a great LOVE for crepes! And because it’s almost valentines day, and on this particular holiday; chocolate and the color red seems to dominate – I thought it was a very appropriate to share with you a recipe that I adapted some time ago.

It started out as a valentine breakfast and has ever so quickly worked its way into our Saturday morning breakfast menus throughout the years. We especially enjoy using our garden fresh strawberries and raspberries for this delectably scrumptious breakfast treat.

Without further ado, a sweet breakfast treat for all you fellow chocolate & fruit lovers out there!

Print Recipe
Cook Time: 45 Min
Total Time: 45 Min
Serves: 8

Ingredients

  • 1 cup milk
  • 1/2 cup evaporated milk
  • 3 eggs
  • 1 cup all-purpose flour
  • 1/4 cup plus 1/3 cup sugar divided
  • 1/4 cup baking cocoa
  • 1/2 teaspoon salt
  • 4-1/2 teaspoons cornstarch
  • 1 cup water
  • 4-1/2 cups fresh strawberries & raspberries {frozen will work too}
  • 1-2 cups fresh strawberries & raspberries for garnish
  • whipped cream

Directions

  1. In a small bowl, combine the milk, evaporated milk, egg whites and egg. Combine the flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
  2. In a small saucepan, combine cornstarch and remaining sugar; set aside. Place water and 3-1/2 cups strawberries & raspberries in a blender; and puree.
  3. Strain puree into cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until chilled.
  4. Coat 8-in. skillet with cooking spray; heat over medium heat. Stir crepe batter; pour 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a plate or cooling rack.
  5. Repeat with remaining batter, coating skillet with cooking spray or butter every time. {Very important!}
  6. Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters; place two crepes on each of eight individual plates. Top servings with remaining sauce and 1 tablespoon whipped cream. Garnish with remaining raspberries and sprinkle with confectioners’ sugar. Yield: 8 servings.
  7. Helpful Note:
  8. Stacking crepes between paper towels or wax paper keeps crepes from sticking to each other while, also keeping them warm.

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