We filled these delicious crepes with a creamy raspberry, Rodelle Cocoa, and Rodelle Almond extract fillings. Try yours with nut butters, fresh berries, or make a statement with your own creation!

  • Medium
  • 60 mins
  • 18 servings

Crepe Ingredients

  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons melted butter, plus more for your pan
  • 1 teaspoon Rodelle Almond Extract

Raspberry Filling

  • 2 tablespoons high-quality raspberry jam, we like Crofter's Raspberry
  • 1 tablespoon creme fraiche
  • 2 ounces soft cream cheese

Cocoa Almond Filling

  • 1/4 cup mascarpone
  • 1/4 cup creme fraiche
  • 1 tablespoon Rodelle Gourmet Cocoa Powder, sifted
  • 2 tablespoons sugar
  • 1/4 teaspoon Rodelle Pure Almond Extract


  1. Combine all of the ingredients in a blender and pulse for 10 seconds.
  2. Place the batter in the refrigerator for one hour. It will keep in the refrigerator for up to 48 hours.
  3. Heat a small non-stick pan.
  4. Add a small amount of butter, allowing it to melt and swirl around the pan.
  5. Pour about 1/8 cup of batter into the center of the pan and swirl to spread evenly.
  6. Cook for 30 seconds and then flip.
  7. Cook another 10 seconds and then remove to a cutting board, laying them flat to cool.
  8. Continue preparing the rest of the batter into crepes.
  9. Now, you can move on to fill and serve your crepes, or follow the next steps to save them for another time.
  10. After the crepes are cool, you can store them in plastic bags in the refrigerator for up to 3 days, or freezer for up to 2 months.
  11. Thaw on a rack before gently peeling the crepes apart.

To make fillings

  1. Add ingredients to the bowl of a stand mixer, or bowl that you can use a hand mixer in.
  2. Blend ingredients until smooth.