Chocolate Crepes with Jam
For the crepes:
- 2 cups milk
- 2 eggs
- 3 Tbs. unsalted butter, melted, plus more for
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened Dutch process cocoa
- 1/3 cup sugar
- 1/2 tsp. salt
1 cup raspberry jam, plus more as needed
- Whipped cream for serving
- Fresh raspberries for garnish
Heat a crepe pan over medium-low heat. Coat the pan lightly with melted butter, wiping out any excess. Lift the pan at a slight angle and pour about 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, about 1 minute. Using a spatula, flip the crepe over and cook for 1 minute more. Transfer to a plate and cover. Repeat with the remaining batter to make about 16 crepes.
To assemble, lay a crepe flat, spoon 1 to 2 Tbs. of the jam into the center and fold the crepe into a triangle. Repeat with the remaining crepes and jam. Divide the crepes among 8 individual plates. Top with a dollop of whipped cream and garnish with raspberries.