Chocolate Crepes With Jam
Deep, rich cocoa crepes filled with a luscious raspberry jam, these indulgent treats are perfect for a special breakfast or decadent dessert. The tender crepes are made with a chocolate-infused batter that's both easy to prepare and a delight for the taste buds. Each crepe is generously filled with sweet raspberry jam and folded into a triangle before being topped with a dollop of whipped cream and fresh raspberries. Enjoy the blissful combination of chocolate and raspberry in every bite!
— Constant Cookbook
Ingredients
- 2 cups milk
- 2 eggs
- 3 Tbs. unsalted butter, melted, plus more for
- cooking crepes
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened Dutch process cocoa
- powder
- 1/3 cup sugar
- 1/2 tsp. salt
- 1 cup raspberry jam, plus more as needed
- Whipped cream for serving
- Fresh raspberries for garnish
Instructions
- To make the crepes, in a blender, combine the milk, eggs, butter, flour, cocoa powder, sugar and salt and blend until smooth, about 1 minute. Alternatively, combine the ingredients in a pitcher and whisk vigorously until smooth. Cover and refrigerate for at least 2 hours or up to overnight.
- Heat a crepe pan over medium-low heat. Coat the pan lightly with melted butter, wiping out any excess. Lift the pan at a slight angle and pour about 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, about 1 minute. Using a spatula, flip the crepe over and cook for 1 minute more. Transfer to a plate and cover. Repeat with the remaining batter to make about 16 crepes.
- To assemble, lay a crepe flat, spoon 1 to 2 Tbs. of the jam into the center and fold the crepe into a triangle. Repeat with the remaining crepes and jam. Divide the crepes among 8 individual plates. Top with a dollop of whipped cream and garnish with raspberries.
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