Chocolate raspberry crêpes

Servings: 4 crêpes

Ingredients:

1 1/3 cups (200 g) Cora chocolate crêpe mix

1 1/3 cups (325 ml) milk (or plant-based beverage)

1 cup (250 ml) Nutella-type spread

1/2 cup (125 ml) raspberry jam

1 small package of raspberries

For the topping:

2 tbsp. (30 ml) slivered almonds

Raspberries

Preparation:

1. Place the Cora crêpe mix and milk in a bowl.
2. Mix vigorously with a whisk until smooth.
3. In another bowl, combine the Nutella-type spread and raspberry jam until smooth.
4. Lightly oil a non-stick frying pan and heat over medium-high heat. Pour 1/2 cup (125 ml) of the batter in the centre of the pan and rotate the pan to spread evenly.
5. When the edge starts to brown and lifts away easily, after about 1 minute, turn the crêpe over with a spatula and continue cooking for 30 seconds or until cooked through. Remove crêpe from pan.
6. Spread a quarter of the Nutella-raspberry mixture on one half and sprinkle with a few whole raspberries. Fold the crêpe in half to form a half-moon.
7. Repeat Steps 4. Arrange crêpes on a plate and top with raspberries and slivered almonds. Feel free to adapt the recipe by adding your own creative touch!