Dark Chocolate & Raspberry Balsamic Crepes-The Little Shop of Olive Oils

Dark Chocolate & Raspberry Balsamic Crepes


For the Chocolate Balsamic Drizzle:


  • 1 cup fresh raspberries
  • Powdered sugar for dusting (if desired)
  • Additional fresh raspberries for garnish


  • 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.
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