Ingredients
6
6 servings
- •1 cup all-purpose flour
- •1 cup milk
- •1 tablespoon white sugar
- •2 eggs
- •2 teaspoons butter, melted
- •2 teaspoons unsweetened cocoa powder
- •1 teaspoon vanilla extract
- •¼ teaspoon salt
- •1 lemon, zested
- •1 tablespoon butter, or as needed
- •1 (12 ounce) package frozen raspberries, thawed
- •1 (8 ounce) carton sour cream
- •1 (8 ounce) package cream cheese, softened
- •1 cup powdered sugar
Instructions
- Combine flour, milk, sugar, eggs, butter, cocoa powder, vanilla extract, salt, and lemon zest in an electric blender. Blend until smooth. Pour batter into a shallow pie pan.
- Melt butter in a frying pan or crepe maker over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
- Combine raspberries, sour cream, cream cheese, and powdered sugar in a medium bowl using an electric mixer. Top each crepe with a spoonful of filling and fold over or roll up.
Nutritional Facts
Per 6 servings
- Calories: 479
- Carbohydrate: 51g
- Fat: 27g
- Fiber: 3g
- Protein: 11g
- Sugar: 28g
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