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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 with an electric mixer
on high speed for 1 1/2 minutes and add the sugar. Continue to beat the cream for 1 1/2 m
inutes more or until the cream forms stiff peaks. Cover the cream with plastic wrap and ch
ill until ready to use.
Combine the Krusteaz pancake mix and water or juice in a large mixing bowl. The batter sho
uld be thin. Heat a non-stick skillet over medium heat for 3 minutes. Spray the skillet wi
th butter flavor no-stick spray and add 1/4 cup of the thin pancake batter. Tilt and rotat
e the skillet to spread the batter evenly around the base of the skillet. Cook the crepe f
or 1 minute and turn over and cook until the steam is all gone. Place on a plate and conti
nue making the other crepes.
Fill each crepe with 2 Tablespoons whipped cream and 2 Tablespoons berries and roll like a
n enchilada or simply fold over like a quesadilla. Arrange the filled crepes on a platter
and spoon more whipped cream and berries down the center of each crepe. Drizzle the crepes
with chocolate sauce and serve immediately

Nutritional Information

No Nutritional Information Available


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