Chocolate-Raspberry Crepes Recipe

Combine flour milk sugar eggs butter cocoa powder vanilla extract salt and lemon zest in an electric blender. Blend until smooth. Pour batter into a shallow pie pan.

Melt butter in a frying pan or crepe maker over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown about 1 minute more. Repeat with remaining batter.

Combine raspberries sour cream cream cheese and powdered sugar in a medium bowl using an electric mixer. Top each crepe with a spoonful of filling and fold over or roll up.