Jenny Morris’s Raspberry and Chocolate Crepe Stack

How do you celebrate Easter? Do you have a big family celebration or do you keep it simple?

We keep it pretty simple and generally just do something as the 6 of us. A big part of our celebrations revolve around chocolate. Three out of 4 of my kids have, what some call, a chocolate addiction. They aren’t particularly bothered in what format the chocolate is – melted, slabs, cakes – as long as it is chocolate they will eat it.

What is a crepe?

A crêpe or crepe is a type of very thin pancake. Crêpes are usually of two types: sweet crêpes and savoury galettes. Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes.

Full disclosure, I cannot make pancakes, so I am not even going to try making crepes. I can make perfect crumpets but for some reason I just can’t get pancakes right. Fortunately David gets them right, every time and they are often a family favourite over the weekend.

Emma is all about crepes, the more ice cream and chocolate she can cram in between each pancake the better. She is not about adding melted chocolate over chocolate pieces.

This recipes is great if you are entertaining over Easter. You could make these crepe stacks look really pretty and serve it as a dessert or a decadent addition to brunch.

You can change up the raspberries for pretty much anything – strawberries, almonds, or for a really indulgent treat, crush chocolate and add that between the lawyers with the raspberries and melted chocolate.

Jenny Morris’s Raspberry and Chocolate Crepe Stack

Easter time is chocolate time in any shape or form. If you are really in the mood for chocolate you can add a few chocolate balls to the top.

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Ingredients

  

Crepes

• 2 large eggs – beaten
• 3/4 cup warm milk
• 3 Tbs melted butter
• 1 cup SASKO Cake Wheat Flour sifted
• ¼ tsp salt
• ½ cup soda water

Chocolate Sauce

• 225 g 70% dark chocolate
• 1 cup full fat cream

The Filling:

• 500 g raspberries
• Icing sugar for dusting
• Honey for drizzling
• A few pretty edible flowers to garnish

Instructions

 

• The Chocolate Sauce

  1. Chop chocolate finely. Place in a medium sized heatproof bowl.

  2. Heat cream gently in a small saucepan until it almost comes to a boil, remove from the heat and pour over chocolate and stir until chocolate melts and the mixture is nice and smooth.

  3. Let cool slightly before assembly your crepe stack.
• Crepes

  1. In a bowl, mix together the melted butter, eggs, combine and then add the milk and whisk together.

  2. In another bowl, sift in the SASKO Cake Wheat Flour, salt and mix together. Make a well in the centre of the dry ingredients and whisk in the wet ingredients until the mixture is smooth and all the ingredients are incorporated, don’t over mix, stir in the soda water.

  3. Cover the batter with plastic and place in the fridge for at least 8 hours or overnight.

  4. Heat your pan and add a little olive oil to coat, pour a small ladle full of batter into the center of the pan and swirl till it covers the pan, cook for about 30 seconds or so and then flip over and continue to cook the other side.

  5. Keep them warm and stack them between sheets of parchment paper to keep them separate. Continue until all batter is gone.
  
• To serve:

  1. Place a crêpe onto a serving plate, layer on some raspberries and chocolate sauce, another crêpe, some more raspberries, and chocolate sauce, continue till you reach the last layer.

  2. Top with more raspberries, drizzle over the chocolate sauce and a little honey to sweeten things up, dust with a little icing sugar and garnish with flowers.

What would you add to your Easter crepes?