Craving a chocolate and raspberry dessert? Try this mini dessert recipe for your next party. It works great as an appetizer or a featured dish at a dessert party. These tasty little crepes turn any occasion into a celebration.
Use a 6-inch skillet to make your crepes, which will yield 4-inch crepes. You may make your crepes the day before, if you wish.
To assemble crepes: Lay the first crepe on a flat working surface.
Note: I highly recommend that you assemble these crepes on your serving platter. Spread 1 tablespoon of preserves on each crepe. Lay 6-8 raspberries on top and roll up both sides up. Seal with a little preserves if needed. Repeat with remaining crepes.
Chill appetizers for at least 1 hour before serving. Right before serving, add a small dollop of whipped cream and top with a raspberry.
Yield: 10 servings (1 crepe roll each)
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