Bakes & Pastries
Salted Butter

Chocolate Crepes with Raspberry and Hazelnut

Chocolate Crepes with Raspberry and Hazelnut offer a perfect mix of rich, fruity, and nutty flavours. Delicate chocolate crepes are layered with tart raspberry and crunchy hazelnut, making them a deliciously elegant treat for dessert or brunch.

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Ingredients

Crepes:

  • 110g

    Plain Flour

  • 340ml

    Milk

  • 3

    Eggs

  • 50g

    SCS Salted Butter (Melted)

  • 40g

    Cocoa Powder

  • 50g

    Caster Sugar

Fillings:

  • 2 cups

    Raspberries

  • 1 cup

    Chocolate Hazelnut Spread

  • 1/4 cup

    Chopped Hazelnuts (Toasted)

  • Whipped cream to top

Directions

  1. To make the crepe batter, whisk the dry ingredients together until even, then mix in the eggs. Pour in the milk and melted SCS Salted Butter, and whisk until combined.
  2. Place a nonstick frying pan over medium heat, then pour around 60ml of the crepe batter in, swirling to spread it out. Cook for 20-30 seconds, until the bottom is completely set, then flip over and cook for another 20-30 seconds. Remove to a plate and set aside. Repeat to use up the batter.
  3. To serve the crepes, spread some chocolate hazelnut spread on one side of each crepe. Sprinkle some chopped hazelnuts on top. Place some fresh raspberries in one quadrant of each crepe, then fold the crepe in half, and half again.
  4. Top with whipped cream, a sprinkling of chopped hazelnuts and a raspberry before serving.
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Block Butter - Salted 125G

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Made from 100% grass-fed milk, this butter carries over a century of tradition. Double-churned for a smooth, creamy texture and rich, buttery flavour, it’s perfect for spreading on fresh bread or adding an indulgent touch to your baking. With balanced saltiness, it lifts savoury dishes to the next level of deliciousness.

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