Let me break it down. Chocolate Raspberry Crepes filled with a creamy chocolate center, topped with fresh raspberries, and finished with an irresistibly decadent chocolate sauce. It is rich, indulgent, and completely swoon worthy.

Think of it as a quick fix substitute for chocolate cake , only lighter and prettier, but just as satisfying. Perfect for brunch, dessert, or anytime you want something that feels a little extra without the effort of baking a whole cake.

Raspberry sauce being drizzled over Chocolate Covered Raspberry Crepes - 1
  • What Makes This Recipe So Good
  • What Goes Into Chocolate Raspberry Crepes
  • How To Make Chocolate Raspberry Crepes
  • Tips For Making Chocolate Raspberry Cakes
  • Recipe FAQ’s
  • Chocolate Covered Raspberry Crepes Recipe

What Makes This Recipe So Good

Chocolate Raspberry Crepes work so well because the crepes themselves are deeply chocolatey yet soft and flexible, not dry or stiff. The cocoa batter cooks into tender chocolate crepes that fold easily around the filling, giving you rich flavor without overpowering the dish.

The contrast is where this raspberry crepes recipe really shines. Fresh raspberries cut through the creamy chocolate filling with a bright, slightly tart bite, keeping every mouthful balanced and fresh. Combined with the warm chocolate sauce, these raspberry crepes deliver that chocolate cake satisfaction.

What Goes Into Chocolate Raspberry Crepes

Flat lay photo of all purpose flour, unsweetened almond milk unsweetened cocoa powder, white sugar, fresh raspberries, low- fat greek yogurt, warm water, liquid egg whites - 2

This Chocolate Raspberry Crepes recipe uses simple, everyday ingredients, but each one has a clear job to do.

  • Unsweetened Cocoa Powder: Used in the crepes, filling, and sauce, cocoa powder delivers deep chocolate flavor without added heaviness, keeping the crepes rich but not overly sweet.
  • Liquid Egg Whites: These help create soft, flexible chocolate crepes with a light texture, making them easy to fold and roll without tearing.
  • Low-Fat Greek Yogurt: This forms the base of the chocolate cream filling, adding creaminess with a slight tang that balances the chocolate and keeps the filling from feeling too heavy.
  • Fresh Raspberries: Bright, juicy raspberries cut through the richness of the chocolate and give these raspberry crepes their fresh, balanced finish.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Chocolate Raspberry Crepes

Whisk all chocolate crepe ingredients in a bowl until smooth - 3
  1. Prepare The Batter: Whisk all chocolate crepe ingredients in a bowl until smooth and lump free. Add a little extra milk if needed so the batter is thin and easily pourable.
Lightly grease a nonstick pan and heat over medium heat until evenly warm. - 4
  1. Heat The Pan: Lightly grease a nonstick pan and heat over medium heat until evenly warm. A properly heated pan helps the crepes cook evenly and release easily.
Pour about 1/4 cup of batter into the pan, swirling quickly to coat the base thinly. - 5
  1. Cook: Pour about 1/4 cup of batter into the pan, swirling quickly to coat the base thinly. Cook until set and dark in color, then flip and cook the other side.
Remove the crepe from the pan and repeat with the remaining batter. - 6
  1. Repeat And Stack: Remove the crepe from the pan and repeat with the remaining batter. Stack cooked crepes on a plate to keep them soft and flexible.
Mix the chocolate cream filling in one bowl and the chocolate sauce in another. - 7
  1. Make The Fillings: While the crepes cook, mix the chocolate cream filling in one bowl and the chocolate sauce in another. Stir each until smooth, creamy, and well combined.
Fill each crepe with chocolate cream, fold over, and top with fresh raspberries. Drizzle with chocolate sauce and finish with a light dusting of cocoa powder - 8
  1. Assemble And Finish: Fill each crepe with chocolate cream, fold over, and top with fresh raspberries. Drizzle with chocolate sauce and finish with a light dusting of cocoa powder.

Chocolate Raspberry Crepes pair beautifully with something simple and cozy on the side. A mug of Nutella Hot Chocolate leans fully into the chocolate moment without competing with the raspberries, making it perfect for a slow brunch or dessert-for-breakfast situation. If you want something lighter, White Peach Iced Tea adds a refreshing contrast that keeps the meal feeling balanced and not overly rich.

For a fuller brunch spread, serve these crepes alongside Cream Cheese Scrambled Eggs . The soft, savory eggs create a gentle contrast to the sweet chocolate and berries, turning the crepes into the star of a complete, satisfying plate rather than just a standalone dessert.

Tips For Making Chocolate Raspberry Cakes

  • Do not stress if the first crepe turns out a little messy. Mine almost always does. Think of it as the pan warming up and giving you a practice round before the good ones start rolling in.
  • Keep the heat at medium and resist the urge to crank it up. Chocolate crepes cook faster than plain ones, and a gentler heat keeps them soft instead of dry or bitter.
  • If the batter thickens while it sits, I usually just whisk in a splash of milk and keep going. A thinner batter spreads easily and gives you those delicate, restaurant style crepes.
  • I like to stack the cooked crepes and loosely cover them with a clean towel. They stay warm, soft, and flexible, which makes filling and folding much easier later.

This usually means the pan is not hot enough or not lightly greased. A well heated nonstick pan and a thin layer of oil or butter make a big difference.

Yes. You can replace the liquid egg whites with one whole egg. The crepes will be slightly richer but will still cook and fold well.

Stack them on a plate and cover loosely with a clean kitchen towel. The trapped steam keeps them warm and flexible without drying out.

Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 9

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IngredientsUSMetric1x2x3x

CHOCOLATE CREPES:

  • ▢ 1/4 cup plain/all purpose flour
  • ▢ 2 tablespoons unsweetened cocoa powder
  • ▢ 1 tablespoon natural sweetener or sugar of choice
  • ▢ 1/3 cup liquid egg whites
  • ▢ 2/3 cup unsweetened almond milk
  • ▢ 1/2 cup fresh raspberries

CHOCOLATE CREAM FILLING:

  • ▢ 1 cup low-fat Greek yogurt
  • ▢ 2 tablespoons unsweetened cocoa powder
  • ▢ 1 tablespoon natural sweetener or sugar of choice

CHOCOLATE SAUCE:

  • ▢ 1 tablespoons unsweetened cocoa powder
  • ▢ 1/2 tablespoon natural sweetener or sugar of choice
  • ▢ 4 tablespoons warm water

Instructions

  • Combine Crepe ingredients in a bowl and whisk until the batter is smooth and free from lumps. Add a little more milk if needed to make the batter thin.
  • Pour 1/4 of the batter onto the center of the pan while swirling the pan to cover the base and create a thin crepe. When dark in color and set to the touch, flip.
  • Remove when cooked and repeat with the remaining batter.
  • While crepes are frying, prepare chocolate cream filling mix and chocolate sauce in separate bowls.
  • Fill each crepe with filling and fold over. Top with fresh raspberries and drizzle with chocolate sauce.
  • Dust with cocoa powder!

Notes

  • Ensure your crepe batter is smooth and thin to achieve delicate, thin crepes. Adjust the batter consistency if needed
  • Maintain a moderate temperature while cooking the crepes to prevent burning or undercooking. The crepes should be cooked evenly and lightly browned
  • Serve the crepes warm for the best flavor experience. Consider adding a dollop of whipped cream for an extra touch of indulgence.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Raspberry sauce being drizzled over Chocolate Covered Raspberry Crepes - 10

Chocolate Covered Raspberry Crepes

Ingredients

CHOCOLATE CREPES:

  • 1/4 cup plain/all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon natural sweetener or sugar of choice
  • 1/3 cup liquid egg whites
  • 2/3 cup unsweetened almond milk
  • 1/2 cup fresh raspberries

CHOCOLATE CREAM FILLING:

  • 1 cup low-fat Greek yogurt
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon natural sweetener or sugar of choice

CHOCOLATE SAUCE:

  • 1 tablespoons unsweetened cocoa powder
  • 1/2 tablespoon natural sweetener or sugar of choice
  • 4 tablespoons warm water

Instructions

  • Combine Crepe ingredients in a bowl and whisk until the batter is smooth and free from lumps. Add a little more milk if needed to make the batter thin.
  • Pour 1/4 of the batter onto the center of the pan while swirling the pan to cover the base and create a thin crepe. When dark in color and set to the touch, flip.
  • Remove when cooked and repeat with the remaining batter.
  • While crepes are frying, prepare chocolate cream filling mix and chocolate sauce in separate bowls.
  • Fill each crepe with filling and fold over. Top with fresh raspberries and drizzle with chocolate sauce.
  • Dust with cocoa powder!

Notes

  • Ensure your crepe batter is smooth and thin to achieve delicate, thin crepes. Adjust the batter consistency if needed
  • Maintain a moderate temperature while cooking the crepes to prevent burning or undercooking. The crepes should be cooked evenly and lightly browned
  • Serve the crepes warm for the best flavor experience. Consider adding a dollop of whipped cream for an extra touch of indulgence.

Nutrition

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