2 cups milk
3 tbsp. unsalted butter, melted, plus
more for making crepes
1 1/2 cups all-purpose flour
1/3 cup unsweetened Dutch process
1/3 cup sugar
1/2 tsp. salt
1 cup raspberry jam, or as needed
Whipped cream for serving
Fresh raspberries for garnish
In a blender, combine the milk, eggs,
butter, flour, cocoa powder, sugar and
salt and blend until smooth, about 30
seconds. Alternately, combine the
ingredients in a bowl and whisk
vigorously until smooth. Let the batter
stand for at least 30 minutes or as long
as overnight before making the crepes.
Refrigerate the batter if letting it stand
longer than 1 hour.
Heat a 9-inch steel crepe pan over
medium-low heat. Coat the pan lightly
with melted butter, wiping out any
excess. Pour about 1/4 cup of the batter
into the pan, then tilt the pan and rotate
it in a circular motion to spread the
batter evenly over the surface. Cook the
crepe until golden underneath, about 1
minute. Flip the crepe over and cook for
1 minute more. Transfer the crepe to a
plate and repeat with the remaining
batter to make about 16 crepes.
To assemble, lay a crepe flat, spoon 1 to
2 Tbs. of the jam into the center and
fold the crepe into a triangle. Repeat
with the remaining crepes and jam.
Serve crepes with a dollop of whipped
cream and garnish with raspberries.
Source: Williama Sonoma Kitchen
Date: July 22, 2002