Chocolate Crepes
A Kitchen Muse: 
Recipe type: brunch, breakfast
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 8
A special Mother's Day trat for Mom!
  • 2 cups milk
  • 2 eggs
  • 3 Tbs. unsalted butter, melted
  • 1½ cups all-purpose flour
  • ⅓ cup unsweetened Dutch process cocoa powder
  • ⅓ cup sugar
  • ½ tsp. salt
  • 1 cup ricotta cheese (don't use the lowfat kind)
  • 2 tbs. sugar
  • lemon zest or chocolate chips
  1. In a blender, combine the milk, eggs, butter, flour, cocoa powder, sugar and salt and blend until smooth, about 1 minute.
  2. Cover and refrigerate for at least 2 hours or up to overnight.
  3. Heat a crepe pan over medium-low heat.
  4. Coat the pan lightly with melted butter or PAM, wiping out any excess.
  5. Lift the pan at a slight angle and pour about ¼ cup of the batter into the center, tilting the pan to spread the batter to the edges.
  6. Return the pan to the heat and cook until the crepe is golden underneath, about 1 minute.
  7. Using a spatula, flip the crepe over and cook for 1 minute more.
  8. Transfer to a plate and cover.
  9. Repeat with the remaining batter to make about 16 crepes.
  10. Prepare the cheese filling by mixing the lemon zest, ricotta cheese and sugar together.
  11. To assemble, lay a crepe flat, fold in half.
  12. Place cheese filling on one side of the crepe and fold in half again making a triangle.
  13. Repeat with the remaining crepes.
  14. Top with whipped cream, chocolate syrup and garnish with raspberries.
Recipe by A Muse in My Kitchen at