Chocolate Razzle Berry Crepes

Another cooking class recipe. These are delicate chocolate dessert crepes with a creamy raspberry filling. A suggestion that was made in the class was to possibly substitute the powdered sugar, vanilla and raspberries in the filling with raspberry jam. Serving size is estimated. You might need to double the crepes recipe to use all of that filling.

• Ready In: 20 mins
• Serves: 6
• Yields: 12 crepes

Ingredients

• Crepes

• 2  eggs
• 1  cup flour
• 1  cup milk or 1  cup  cream
• 2  tablespoons butter, melted
• 1  teaspoon vanilla
• 1  tablespoon sugar
• 1⁄4 teaspoon salt
• 2  tablespoons cocoa powder
• 1  lemon, zest of

• Raspberry Filling

• 1  cup sour cream
• 1 (8 ounce) package cream cheese, softened
• 1  cup powdered sugar
• 1  teaspoon vanilla
• 1 (12 ounce) bag frozen raspberries, thawed completely reserving juice
•  nutmeg (optional)

Directions

1. To make the crepes, combine all the crepe ingredients in a blender and blend until smooth.
2. Pour the batter into a shallow pie pan and use a crepe maker to cook the crepes (or use an electric skillet creating thin pancake size crepes, my husband does them in strips instead of circles).
3. Prepare filling by combining all the ingredients, including the raspberries juice and some nutmeg (if desired), in a medium bowl with an electric mixer until smooth.
4. Chill in refrigerator until ready to use.
5. To serve, top a spoonful of raspberry filling over each crepe and fold over or roll up.
6. Sprinkle with powdered sugar, fresh raspberries and chocolate curls for the best presentation.