If you’re a fan of crepes, you are going to love these Chocolate Crêpes with Cranberry Sauce. They’re easy to make and perfect for autumn when cranberries are in abundance.
Last year was the first time I found fresh cranberries. I was really intrigued to try them because I’ve never had them in my entire life. I didn’t know they are so so ridiculously tart. So instead of eating them raw, I made a pound cake with cranberry sauce. It was really delicious. You can find it here.
So this year I decided to buy cranberries again but to try something different. And I came up with this idea: Chocolate Crêpes with Cranberry Sauce. I gotta say, they’re so tasty but also, easy to make. It’s my first time making chocolate crêpes as well. You really have to give this recipe a try. You won’t be disappointed, I promise you! 😀
- 100 g of plain flour
- 300 ml of milk
- 125 g of fresh cranberries+50 ml of water
- 1 teaspoon of cinnamon
- 2 eggs
- 3 teaspoons of cacao powder+3 teaspoons of milk
- 1/2 a teaspoon of vanilla powder
- 2 tablespoons of brown sugar+ 2 additional tablespoons
- 1/4 of a teaspoon of baking soda
- a pinch of salt
- neutral oil to brush the pan
- more fruits for garnish (optional)
Add all the ingredients for the batter (flour, milk, eggs, salt, baking soda, vanilla, sugar) into a blender and blend well for a few minutes, until everything is combined. Or just whisk them well in a bowl. It’s perfect either way.
In a small bowl add the cacao powder and the milk. Whisk vigorously until the cacao is mixed with the milk and the result is a paste. If you add the cacao into the big bowl, the result will be a batter with cacao lumps, so it’s better to mix it separately. Add the cacao mixture to the big bowl, whisk just to combine and let the batter sit for 30 minutes.
When you see it bubbling, it’s ready.
Heat a lightly greased skillet over high heat. When it’s hot, reduce the heat to medium and pour one ladle of the batter into the skillet. You can add more or less batter depending on your skillet and on how thick you want the crêpes to be. Normally, they’re really thin.
Lift and tilt the skillet to spread evenly. When the batter is dry into the skillet, very carefully, with a rubber spatula, turn the crêpe on the other side.
Make these steps until you finish your entire batter. Stack them nicely to cool.
In the meantime, add the cranberries, 2 tablespoons of sugar, water and cinnamon to a small pot.
Bring to a boil and then, let it simmer on low heat for 15-20 minutes, stirring occasionally, until a jam consistency forms. But don’t cook them too much, because they do thicken when they cool down.
Add one teaspoon of cranberry sauce into every crêpe and fold them neatly. Serve warm or cold, with extra cinnamon, cacao, and fruit on top. They’re really tasty.
Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.
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