Raspberry Chocolate Crepe Recipe

Prep Time:
15 minutes
Cook Time:
20 minutes
8 servings

H-E-B Showtime


2cupsKrusteaz buttermilk complete pancake mix,

1/4cupH-E-B sugar,

1cupH-E-B heavy whipping cream,

2 1/2 cupswater or fruit juice,

1Hill Country Fare butter flavor no-stick spray,

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

1/4cupH-E-Buddy chocolate syrup,


1Pour 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 minutes more or until the cream forms stiff peaks. Cover the cream with plastic wrap and chill until ready to use.

2Combine 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 spray and add 1/4 cup of the thin pancake batter. Tilt and rotate the skillet to spread the batter evenly around the base of the skillet. Cook the crepe for 1 minute and turn over and cook until the steam is all gone. Place on a plate and continue making the other crepes.

3Fill each crepe with 2 Tablespoons whipped cream and 2 Tablespoons berries and roll like an 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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