Ingredients:
- For the Crepes:
- 1 cup all-purpose flour
- 1 ½ cups whole milk
- 2 large eggs
- 2 tablespoons Butter Premium Olive Oil, plus more for cooking
- 1 tablespoon sugar
- Pinch of salt
- ½ teaspoon Dark Chocolate Aged Balsamic Vinegar
For the Chocolate Balsamic Drizzle:
- ½ cup Raspberry Dark Balsamic Vinegar
- 2 tablespoons cocoa powder
- 2 tablespoons sugar
- ½ teaspoon Dark Chocolate Aged Balsamic Vinegar
Toppings:
- 1 cup fresh raspberries
- Powdered sugar for dusting (if desired)
- Additional fresh raspberries for garnish
Instructions:
- In a blender, combine flour, milk, eggs, 2 tablespoons EVOO, sugar, salt, and dark chocolate balsamic. Blend until the batter is smooth. Let the batter rest for about 30 minutes to allow the flour to absorb the liquid.
- Heat a non-stick skillet over medium heat and brush with a little EVOO. Pour a small amount of batter into the center of the skillet, swirling to spread evenly. Cook for 1-2 minutes until the edges lift easily, then flip to cook the other side for about 30 seconds. Repeat with the remaining batter.
- For the chocolate balsamic drizzle, combine dark raspberry balsamic, cocoa powder, sugar, and dark chocolate balsamic in a small saucepan. Heat over medium, stirring constantly until the sugar has dissolved and the mixture is slightly thickened. Remove from heat and let it cool.
- To assemble, lay a crepe flat on a plate, add a thin layer of chocolate balsamic drizzle, and a handful of fresh raspberries.
- Fold the crepe into quarters, drizzle with more chocolate balsamic sauce, and garnish with fresh raspberries and a dusting of powdered sugar if desired.