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Raspberry Chocolate Crepe Recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
8 servings

2 cups Krusteaz buttermilk complete pancake mix

1/4 cup H-E-B sugar

1 cup H-E-B heavy whipping cream

2 1/2 cups water or fruit juice

1 Hill Country Fare butter flavor no-stick spray

1 bag (12 oz.) H-E-B frozen berry medley thawed to room temperature

1/4 cup H-E-Buddy chocolate syrup


Pour the heavy whipping cream in a cold mixing bowl. Beat the cream wi
th an electric mixer on high speed for 1 1/2 minutes and add the sugar
. Continue to beat the cream for 1 1/2 minutes more or until the cream
forms stiff peaks. Cover the cream with plastic wrap and chill until
ready to use.
Combine the Krusteaz pancake mix and water or juice in a large mixing
bowl. The batter should be thin. Heat a non-stick skillet over medium
heat for 3 minutes. Spray the skillet with butter flavor no-stick spra
y and add 1/4 cup of the thin pancake batter. Tilt and rotate the skil
let to spread the batter evenly around the base of the skillet. Cook t
he crepe for 1 minute and turn over and cook until the steam is all go
ne. Place on a plate and continue making the other crepes.
Fill each crepe with 2 Tablespoons whipped cream and 2 Tablespoons ber
ries and roll like an enchilada or simply fold over like a quesadilla.
Arrange the filled crepes on a platter and spoon more whipped cream a
nd berries down the center of each crepe. Drizzle the crepes with choc
olate sauce and serve immediately

Nutritional Information

No Nutritional Information Available


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