Go Back Email Link
+ servings
chocolate crepes
Print Recipe
5 from 1 vote

Chocolate crepes with vanilla cottage cheese and raspberry sauce

Prep Time15 minutes
Cook Time20 minutes
resting time30 minutes
Total Time35 minutes
Servings: 3 servings
Author: Aleksandra

Ingredients

crêpes:

  • 1 ¼ cup (5.7-oz/160g) flour
  • cup (1-oz/30g) unsweetened cocoa
  • ¼ cup (1.8-oz/50g) sugar
  • 2 teaspoons vanilla extract or 1 tablespoon vanilla sugar
  • 1 ½ cups (360ml) milk
  • ¼ cup sparkling water or just water
  • 3 large eggs
  • pinch of salt
  • 3 tablespoons (1.6-oz/45g) butter melted and cooled

raspberry sauce:

  • 14 oz (400g) raspberries fresh or frozen
  • 2 tablespoons light brown sugar
  • 1 teaspoon vanilla extract

vanilla cottage cheese:

  • 1 lb (450g) cottage cheese or cream cheese + little bit milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

for cooking:

  • clarified butter or oil of your choice

Instructions

make the crêpes:

  • Sift the flour and cocoa into a large bowl, add all the ingredients for the crêpes except butter (sugar, vanilla extract, milk, sparkling water, eggs, salt), mix with a whisk or a mixer (the mixer is better) until the batter is smooth. Add the melted and slightly cooled butter, mix again. The batter will be a bit thinner than the American pancakes batter. It should have the consistency of heavy cream (more or less).
  • 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 (the best is pancake pan, it’s low-rimmed, which makes the flipping very easy, my pan has a diameter of 9-inch/23 cm). 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!). Grease the pan only before the first crêpe.
  • Pour the first portion of the batter into the pan, simultaneously tipping the pan so that the mixture spreads evenly (you should hold the pan in your hand at this moment, it should not be on the burner). 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 (the timing may be different depending on the burner and pan type). Flip the 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, slide the spatula under the pancake and quickly flip it over. Cook briefly on the other side, transfer to 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 and vanilla extract together.

assemble:

  • Put a tablespoon of the 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 the taste of these delicate and thin pancakes.
  • Enjoy!

Notes

  • 1 cup is 240 ml.
  • Instead of vanilla extract, you can add vanilla sugar (the best is vanilla sugar with real vanilla bean).
  • Instead of granulated sugar, you can add light brown sugar for a rich, caramel flavor or even add xylitol, which is a more healthy sugar substitution.
  • 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 the 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.
  • Cooked pancakes can also be stored - wrap the pancakes tightly in plastic foil and store in the fridge for up to 2 days. Warm them up on a pan (just put them in a warm pan for a couple of seconds). These pancakes won't taste as good as freshly made ones.
  • Calories count: 1 serving = 1/3 recipe = 5 crêpes. This is only an estimate!

Nutrition

Calories: 769kcal