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Chocolate crepes with vanilla cottage cheese and raspberry sauce

2 February 2019 | Last Updated: 8 March 2019

Chocolate crepes with vanilla cottage cheese and raspberry sauce

These chocolate crepes are so tasty, really! Intensely chocolate in flavour, filled with vanilla cottage cheese and simple raspberry sauce. You can eat them for breakfast and also for dessert – they’re so decadent and delicious, great for special occasions (birthday breakfast!).

These chocolate crepes go very well with the raspberry sauce, but you could also make the strawberry sauce. In summer, when fresh strawberries are in season, it would be a shame not to use them, maybe with some whipped cream on the side! Vanilla cottage cheese filling is optional, but I really like it here, it makes this sweet dessert more light and refreshing.

This is a recipe for super thin and delicate european-style pancakes – French Crêpes. They are soft in the middle and crispy on the edges.

How to make the perfect crêpes?

– You’ll need a non-stick pan (not optional), preferably a pancake pan (optional). It has low rims, what makes flipping pancakes really easy. It would be hard to find a recipe that wouldn’t work with this pan.

– It’s very important that the pan is well-heated.

– Cook the crêpes on one side until almost set, then turn them over and cook only briefly, for a couple of seconds.

– The batter shouldn’t be too thick (the crêpes should be really thin), it should have consistency of heavy cream.

– In the recipe below I’ve described how to cook perfect pancakes, but if something goes wrong, remember – practice makes perfect and broken crêpes are delicious too (eaten with your hands straight from the pan, mhmm). It gets easier with each crêpe!

Making pancakes is never a quick affair. To make things easier and quicker – you can prepare the batter the day before. Aditionally, if you have some experience, you can cook them on two pans simultaneously.

Enjoy! I’m sure you’ll love them 🙂

Pancakes on the savoury side? Try these smoked salmon pancakes with honey-mustard sauce. These are also european-style pancakes, so thin and wide, but a little thicker than French crêpes (more like a german-style ‘Pfannkuchen’).

Chocolate crepes on a black plate with rose and violet flowers in the background
Chocolate crepes with vanilla cottage cheese and raspberry sauce, cut in half on a black plate

Chocolate crepes with vanilla cottage cheese and raspberry sauce

Intensely chocolate in flavor, filled with vanilla cottage cheese and simple raspberry sauce. You can eat them for breakfast and also for dessert – they’re so decadent and delicious! Makes about 15, 22 cm / 9 inch in diameter crêpes. Makes 3 small servings or 2 big servings.
Prep Time 15 minutes
Cook Time 20 minutes
resting time 30 minutes
Total Time 35 minutes
Servings 3 servings
Calories 769kcal
Author Aleksandra



  • 1 cup all-purpose flour 150g / 5.3 oz
  • 1/3 cup unsweetened cocoa 30g / 1 oz, 5 tablespoons
  • ¼ cup sugar 50g / 1.8 oz, 4 tablespoons
  • 1 tablespoon sugar* 8g
  • 1.5 cups milk 375 ml
  • ¼ cup sparkling water 60 ml, 4 tablespoons
  • 3 large eggs
  • pinch of salt
  • 50 g / 1.8 oz butter melted and cooled, 3 heaped tablespoons

raspberry sauce:

  • 400 g / 14 oz frozen raspberries
  • 2 tablespoons light brown sugar or white sugar
  • 1 tablespoon vanilla sugar* 8g

vanilla cottage cheese:

  • 400 g / 14 oz cottage cheese or cream cheese + little bit milk
  • 1 tablespoon vanilla sugar* 8g

for cooking:

  • clarified butter



  • Sift the flour and cocoa into a large bowl, add all the ingredients for the crêpes except butter (sugar, vanilla sugar, milk, sparkling water, eggs, salt), mix with a whisk or a mixer until smooth, add the melted and cooled butter, mix again. The batter will be a bit thinner than the German-style or American pancakes batter. It should have the consistency of heavy cream (more or less), thanks to that the pancakes will be thin.
  • Cover the bowl with a kitchen towel and let stand for about 30-60 minutes (or overnight in the fridge). Stir the dough before cooking the pancakes.
  • Prepare a non-stick pan, preferably pancake pan (it’s low-rimmed, that makes the flipping very easy, my pan has a diameter of 23 cm / 9 inch). Grease it lightly with butter, wipe the butter excess with a paper towel. Heat the pan over high heat (important, the pan must be well-heated, but be careful and don’t let the butter brown). Grease the pan only before the first crêpe.
  • Pour the first portion of the batter onto the pan, simultaneously tipping the pan so that the mixture spreads evenly. Pancakes are supposed to be thin, so they need to be cooked very quickly. I cook them over high heat exactly 60 seconds on one side, then 15 seconds on the other. Flip pancakes when they are almost cooked through and their edges are beginning to lift away, use a spatula to loosen the pancake from all sides, when it moves freely, flip it. Cook briefly on the other side, transfer on a plate.

raspberry sauce:

  • Add the raspberries and sugar into a medium saucepan, cook for a few minutes over medium heat until raspberries break down, sugar dissolves and the sauce is heated through. Remove from the heat. You can add a little more sugar, if you wish, but I like when my raspberry sauce is slightly sour.

vanilla cottage cheese:

  • Mix the cheese with sugar/vanilla extract together.


  • Put a flat tablespoon of each raspberry sauce and vanilla cheese on each crêpe, roll it up. Don’t put a lot of filling inside, as too much filling can overwhelm a delicate and thin pancake.
  • Enjoy!


  • 1 cup is 240-250 ml.
  • It’s best to use vanilla sugar with real vanilla bean, alternatively – light brown sugar / white sugar/xylitol or 1 teaspoon vanilla extract.
  • Very briefly cooked crepes will be soft and tender. When cooked a little longer (just a couple of seconds) will be soft in the middle and crispy on the edges, which is what I prefer. Adjust cooking time to your liking!
  • Instead of cottage cheese, you can use cream cheese, you only need to dilute it a bit with milk so that it’s spreadable.
  • Instead of raspberry sauce, you can make a strawberry sauce or use fresh strawberries (in season) with whipped cream on the side.
  • If you’re making a lot of crêpes, you can keep them in the preheated to the minimum temperature oven.
  • Cooking pancakes is a little time-consuming, so you can make the batter the day before. On the next day, stir the batter and let stand for 15 minutes before cooking.
  • Calories count: 1 serving = 1/3 recipe = 5 crêpes. We’re usually eating 15 pancakes for two (they’re so delicious!), but I consider it as a big serving.
Course Breakfast, Dessert
Cuisine French, international
Keyword cacao, cottage cheese, crepes, pancakes, raspberries

Did you make this recipe? Let me know how you liked it in the comments below!

Chocolate crepes with vanilla cottage cheese and raspberry sauce

This post was first published on 29.05.1018 and updated on 02.02.2019.

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