Chocolate crepes with raspberry syrup 

Preparation Time

30 - 90 minutes

Cooking Time

60 minutes

Ingredients (serves 6)

• 300g frozen raspberries
• 100g (1/2 cup) caster sugar     
• 2 tbs water
• 150g (1 cup) plain flour
• 30g (1/4 cup) cocoa powder
• 2 tbs caster sugar, extra
• 3 eggs, lightly whisked
• 310ml (11/4 cups) milk
• 30g butter, melted, cooled
• 200g dark chocolate, chopped
• 150ml pouring cream
• Melted butter, to grease
• Double cream, to serve

Method

1. Combine the raspberries, sugar and water in a saucepan over medium-low heat. Cover and cook for 5 minutes or until raspberries are soft. Transfer to a fine sieve over a bowl. Set aside for 30 minutes to drain. Set syrup aside to cool.
2. Meanwhile, combine the flour, cocoa and extra sugar in the bowl of a food processor. Whisk the egg, milk and butter in a bowl. With the motor running, add the egg mixture to the flour mixture. Process until smooth. Transfer to a jug. Cover. Set aside for 30 minutes to rest.
3. Place the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Set aside to cool slightly.
4. Heat a crepe pan or 18cm (base measurement) non-stick frying pan over medium heat. Brush with melted butter to lightly grease. Add 2 tablespoons of batter and tilt the pan in a circular motion, swirling the batter to cover the base. Cook for 2 minutes or until the edge begins to curl. Turn and cook for a further 1-2 minutes or until light golden. Transfer to a plate and cover with foil to keep warm. Repeat, in 11 more batches, with melted butter and the remaining batter.
5. Divide the crepes among serving plates. Spread the chocolate mixture over one-half of each crepe. Fold into quarters. Top with cream. Drizzle over the raspberry syrup to serve.