Chocolate Crepes Ingredients

  • 1 cup Lamers Dairy whole milk
  • 2 large eggs
  • ½ teaspoon vanilla
  • 1 cup flour
  • 2 tablespoons unsweetened cocoa powder
  • ¼ cup sugar
  • Pinch of salt
  • 3 tablespoons melted unsalted butter

Whipped Cream Ingredients

  • 1 cup Lamers Dairy heavy whipping cream
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla

Other Ingredients

  • Fresh Raspberries


  1. Put all the ingredients for the crepes in a blender in the order listed above. Blend just until incorporated. Ideally, let the batter rest in the refrigerator for an hour. If it seems thick when you take it out of the refrigerator, add a tablespoon of water.
  2. Heat a non-stick pan on medium-high heat. Brust lightly with butter. Add about ¼-1/3 cup of batter and tilt the pan quickly to evenly distribute the batter on the bottom of the pan. Cook for about 30 seconds or so until the bottom looks cooked. Flip and cook the other side for about 10 seconds. Cooking time will depend on the temperature of the pan. Remove and lay crepe out flat on a cutting board or lined cookie sheet. Repeat until the batter is gone. Crepes can be stored in the refrigerator for 2-3 days or frozen for up to two months.
  3. Before serving, make sweetened whipped cream by whipping together a caron of Lamers Dairy heavy whipping cream, ¼ cup powdered sugar, and ½ teaspoon vanilla.
  4. To serve, spread crepe with some raspberry jam. Fold it in quarters, top with whipped cream and fresh raspberries.