Browse by
Browse by
Browse by
Browse by
Chocolate Stuffed Crepes with Raspberry Sauce
Member Submitted Recipe
Chocolate Stuffed Crepes with Raspberry Sauce
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

This is one of those recipes that looks so gorgeous on the plate that everyone thinks you spent forever in the kitchen (but it is really super easy to make). Is it breakfast or dessert? You decide!

Prep time
Bake/Cook time
1 filled crepe
Sign in to post a comment
Chocolate Stuffed Crepes with Raspberry Sauce
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
1 filled crepe



  • 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • Zest of 1 orange
  • 3 eggs
  • 3/4 cup heavy cream
  • 1 cup all-purpose flour*
  • Pinch salt
  • 3/4 cup warm water
  • 3 tablespoons butter, melted
  • Dark or semisweet chocolate chips, as desired
  • Fresh Raspberries

Raspberry Sauce

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. In large mixing bowl, whisk sugar, orange zest, vanilla, eggs, cream, flour and salt. Once well mixed, add warm water, and mix again. Finally, mix in melted butter. Do not over beat the mixture to avoid bubbles.
  2.  Heat large non-stick skillet over medium to low heat and spray with non-stick cooking spray. Pour one ladle of batter into pan, lifting a swirling the batter around the pan to evenly coat bottom. Batter will cook quickly. Cook for roughly one minute, or until bottom is lightly browned. Flip.  Fill with a few chocolate chips and cook an additional 30 seconds; remove from pan. Fold into thirds and set aside. Repeat with remaining batter.
  3. Keep prepared crepes stacked on a plate with a towel to cover.  Before serving, open crepes and fill with ice cream and fresh berries.  If desired, top with whipped cream and Raspberry Sauce.
  4. To make Raspberry Sauce:  Heat raspberries and sugar over medium low heat, stirring often, until sugar has dissolved and berries are more liquid. Allow to simmer until desired consistency, about 7 to 10 minutes. Remove from heat; Add vanilla. Stir to combine. Serve hot over crepes.


Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

This Chocolate Stuffed Crepes with Raspberry Sauce recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.