Crepe Recipe, Lemon Zest, Fruit Filling, Whip Cream Shaved Chocolate

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 2 large Eggs (room temperature)
• 1 cup Milk (whole milk preferred)
• 1/4 cup Water (cold)
• 2 tablespoons Unsalted Butter (melted, plus extra for cooking)
• 1/4 teaspoon Salt (fine sea salt)
• 2 tablespoons Granulated Sugar (for batter)
• 2 cups Marionberries (fresh or frozen, stems removed)
• 1/4 cup Granulated Sugar (for compote)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon Cornstarch (mixed with 1 tbsp water to form slurry)
• 100 grams Belgian Dark Chocolate (70% cocoa, chopped)
• 1/4 cup Heavy Cream (for chocolate sauce)
• 1 tablespoon Unsalted Butter (for chocolate sauce, cut into pieces)
• 1 pinch Pinch of Salt (enhances chocolate flavor)

Instructions

1. Make Crepe Batter

   In a mixing bowl whisk together the flour, sugar, salt, eggs, milk, water, and melted butter until smooth. The batter should be the consistency of thin pancake batter.

   Time: PT5M

2. Rest Batter

   Cover the bowl with plastic wrap and let the batter rest at room temperature for 15 minutes. This allows the gluten to relax and yields tender crepes.

   Time: PT15M

3. Prepare Marionberry Compote

   Combine marionberries, 1/4 cup sugar, and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the mixture thickens, about 5‑7 minutes. Stir in the cornstarch slurry and cook another 1‑2 minutes until glossy.

   Time: PT10M

   Temperature: Medium heat

4. Make Belgian Chocolate Sauce

   In a small saucepan, heat the heavy cream over low heat until just simmering. Remove from heat, add chopped Belgian chocolate, butter, and a pinch of salt. Let sit 30 seconds then whisk until smooth and glossy.

   Time: PT5M

   Temperature: Low heat

5. Cook Crepes

   Heat the non‑stick skillet over medium heat and lightly brush with melted butter. Pour ~1/4 cup batter, swirl to coat the pan thinly, and cook 45‑60 seconds until the edges lift. Flip and cook another 30 seconds. Transfer to a plate and repeat with remaining batter.

   Time: PT8M

   Temperature: Medium heat

6. Assemble Crepes

   Place a warm crepe on a plate, spoon a generous amount of marionberry compote down the center, fold the crepe into quarters, and drizzle with Belgian chocolate sauce. Repeat for remaining crepes.

   Time: PT5M

7. Serve

   Serve the crepes immediately while warm, accompanied by extra chocolate sauce on the side if desired.

   Time: PT0M

Nutrition Facts

Calories

310

Protein

6g

Carbohydrates

45g

Fat

12g

Fiber

4g