After all of my chatter this week about chocolate, I’m finally bringing you a recipe! One of my favorite dishes from In Celebration of Chocolate were these White Chocolate Raspberry Crepes prepared by Molly Glackin. I’ve always been a huge fan of dessert crepes but have never actually made them!

Here’s the biggest thing, technique! After many failed crepe attempts I finally got the technique right. There’s a lot that goes into these: proper skillet temperature, proper pour of the batter, proper technique to swirl the batter into the pan, a perfect flip and you’ve got it. Sounds easy, right?

White Chocolate Raspberry Crepes

If you’re serving these at a party or for your family, you can easily make a large batch ahead of time, fold the crepes into triangles and then warm them in the oven before serving. I think that’s one of the things I like about crepe preparation. ¬†Just be aware that the batter needs to sit for 12 hours so you’ll want to make the batter the night before.

You can easily use this crepe batter to make any other sweet or savory dish. Chocolate chips, spinach and cheese, you name it. And if at first you don’t have the technique down, try, try again!

White Chocolate Raspberry Crepes
Prep time

Total time


Serves: 12

  • White Chocolate Chantilly Cream
  • 3 cups heavy cream
  • 1 cup good quality white chocolate
  • Crepe Batter
  • 1 cup flour
  • Pinch of salt
  • 1 tablespoon sugar
  • 2 large eggs
  • 1 tablespoon rum
  • 3 tablespoons melted butter
  • ¾ cup milk
  • ½ cup water
  • Zest of 1 orange
  • Butter for coating the pan
  • Raspberry jam

  1. For the White Chocolate Chantilly Cream: Bring the cream to a boil and pour over white chocolate. Stir until it’s melted. Refrigerate overnight and when ready to use, whip in a stand mixer until it is stiff whipped cream.
  2. For the crepes: Sift flour, salt, and sugar into a container.
  3. Add eggs, rum, melted butter, milk, water and orange zest. Whisk until smooth. Refrigerate for at least 12 hours before use.
  4. Melt a little butter in a small saute pan. use a ladle to pour the batter into the warm pan, swirling the pan with a clockwise motion until it just covers the bottom. Do not add too much batter as it will become very thick!
  5. Cook for about 30 seconds to 1 minute. Ideally crepes only have a little bit of color. When the batter seems ‘dry’ on the top, dump onto a clean plate until you are ready to assemble.
  6. If you want to prepare the crepes ahead of time, fold each crepe into fours and place on a baking sheet. Warm at a low temperature to reheat.

White Chocolate Raspberry Crepes