Chocolate Crepes with Berry Compote
Thin and elegant chocolate crepes made with cocoa-infused batter served alongside a vibrant mixed berry compote. These refined yet approachable crepes work beautifully as a special weekend breakfast or an impressive dessert.
Delicate chocolate crepes paired with a warm mixed berry compote for an elegant treat.
Nutrition per serving
Ingredients
crepe batter
compote
Instructions
Prepare the Crepe Batter
Blend the milk, eggs, flour, and cocoa powder together in a blender until completely smooth with no lumps. Let the batter rest for 15 minutes at room temperature, which allows the flour to fully hydrate and creates more tender crepes. The batter should be the consistency of heavy cream.
Make the Berry Compote
Combine the frozen berries and granulated sugar in a small saucepan over medium heat. Cook, stirring occasionally, for about 10 minutes until the berries break down and the sauce thickens slightly. Remove from heat and set aside.
Cook the Crepes
Heat a non-stick crepe pan or skillet over medium heat and lightly butter it. Pour approximately 60ml of batter into the pan, swirling immediately to coat the bottom in a thin even layer. Cook for 90 seconds until the edges look dry, then flip and cook for 30 more seconds.
Assemble and Serve
Fold each crepe into quarters and arrange three or four on each plate. Spoon the warm berry compote generously over the top. Finish with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of chocolate sauce for an extra indulgent presentation.
Substitutions
Common mistakes
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