0 P8 A8270 Crepe No Icing

Chocolate Crepes with Greek Yoghurt and Raspberries

A fresh twist on the classic crepe and we reckon you will love it!

Serving size





20g Cocoa Powder

  • 200ml Milk

  • 4 Eggs

  • 90g Plain Flour

  • 10g Truvia

  • 10g Honey


  • 1.

    Blend all ingredients together, either with a hand whisk or a blender for 20 seconds

  • 2.

    Heat a well-seasoned pan over a medium heat

  • 3.

    Add a splash of olive oil or butter to the pan to lightly coat it. Pour ¼ cup batter into the pan, moving the pan quickly to spread the batter evenly into a circle.

  • 4.

    Cook until you can loosen the sides with a rubber spatula (30-45 seconds) – Flip pancake over, cook until finished then transfer to a plate in warm oven until all are completed.

  • 5.

    Serve with Greek yogurt and raspberries