Chocolate Raspberry Cheesecake Crepes

These are so divine! Here is what you'll need to make 12 chocolate crepes:

Photo byDini

Ingredients:

• 1 1/2 cups whole milk
• 3 large eggs
• 3 1/2 Tbs butter, melted
• 2 tsp vanilla
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 3/4 cup flour*
• 1/4 cup Dutch processed cocoa powder

Cheesecake filling:

• 1 block (8 oz) cream cheese, cold
• 1/2-1 cup powdered sugar*
• 16 ounces fresh raspberries, divided
• 1 3/4 cup whipping cream*

In a blender or mixing bowl, combine the milk, eggs, melted butter, vanilla, sugar, and salt. Pulse a few times to break up the eggs.
Add the flour and cocoa powder, then blend until the batter is smooth. Be sure to scrape down the sides halfway through to ensure all the flour is incorporated. Let the chocolate crepe batter rest for at least 15 minutes.

To Cook:

Heat a 10-inch non-stick pan over medium heat. Lightly butter the preheated pan, swirling to coat the bottom and slightly up the sides.
Before making each crepe, give the batter a quick stir to keep the flour evenly mixed.
Pour about 1/4 cup of batter into the pan using a ladle or measuring cup, swirling it around to evenly coat the bottom. If any bare spots remain, add a little more batter to fill them in. (The first crepe may not be perfect, so use it as a "test" crepe.)

Place the pan back on the heat and cook.
For classic crepes, cook until the edges start to turn slightly crisp, about 40-60 seconds. Flip the crepe and cook for an additional 10-15 seconds on the other side.
Repeat this process until all the batter is used, remembering to stir the batter each time before making another crepe.
Stack the cooked crepes on a plate or wire rack until all are done.

Make Raspberry Cheesecake Filling:

Start by mashing or pureeing 1 1/2 cups (12 oz) of fresh raspberries and set them aside.
In a large mixing bowl, beat the cream cheese until smooth, then add the powdered sugar* and mix well.

Gradually add the whipped cream, beating until stiff peaks form. Gently fold in the mashed or pureed raspberries. Fill each crepe with the mixture, then roll or fold them over. Top with additional berries and enjoy!

* Notes:

Depending on how sweet, thick, or spreadable you'd like your filling, you may increase or decrease the powdered sugar and whipped cream to your liking.