Crepes

 

• 3 eggs
• 1 cup all-purpose flour
• 2 Tablespoons sugar 
• 2 Tablespoons unsweetened cocoa powder.  (OPTIONAL)
• 1 1/4 cups buttermilk (or sour milk – add 1 Tbs. lemon juice to the milk and allow to set for 5 minutes)
• 2 Tablespoons melted butter
• additional butter for cooking

• Add all ingredients to a blender.  I used my Vitamix blender which worked wonderfully – just pulse a few times until the batter is completely mixed, but without adding a ton of air to it.
• Blend until smooth. (If your batter does have too many bubbles in it, you can allow it to set for an hour or so in the refrigerator before cooking).
• Melt small pieces of butter in a 10-inch non-stick frying pan set on med-low heat.  Pour about 1/4 cup batter into pan and rotate until the batter coats the entire bottom of the pan.
• Cook until the color of the crepe turns slightly darker – you’ll notice the “wetness” of the batter disappear – this indicates that it’s time to flip the crepe.
• Use a silicone spatula to loosen around the edges of the crepe – flip it over and cook briefly (30 seconds) on the the other side.  Remove from pan to cool.

For Finishing:

• approximately 7 cups fresh raspberries
• 1 cup heavy whipping cream
• 1 cup semi-sweet chocolate chips
• powdered sugar for dusting

Ganache Instructions:

• Heat 1 cup of heavy whipping cream in a microwave-safe bowl for about 1 minute or until just simmering. (This can also be done on the stove top, if preferred).
• Pour simmering whipping cream over 1 cup of semi-sweet chocolate chips and allow to set for a couple minutes.
• Use a whisk to combine cream and chocolate until a smooth ganache is formed.  Allow to cool or add small increments of heat until the ganache is at desired consistency (it becomes thicker as it cools).
• Spread a spoonful of ganache over the surface of each crepe (not all the way to the edge).
• Add 1/3-1/2 cup of raspberries in a line across the center of each crepe.  Fold the edges of the crepe in to form a tube.
• Drizzle ganache over the assembled crepes and sprinkle with powdered sugar.  You can also serve these with a scoop of vanilla ice cream.  YUM!