Chocolate Raspberry Blintzes

Ingredients and Weight:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1 tablespoon melted unsalted butter
• 1/4 cup unsweetened cocoa powder
• 1 pound fresh raspberries
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 cup orange juice
• 1/4 cup dark chocolate chips

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Difficulty Level: 3 (Moderate)

Preparation Method Steps:

1. Make the crepe batter: In a large bowl, whisk together flour, sugar, salt, eggs, milk, and melted butter until smooth and lump-free.
2. Divide batter: Divide batter into two portions. Add cocoa powder to one portion for the chocolate batter and leave the other plain for the regular batter.
3. Make the raspberry filling: In a saucepan, heat raspberries, granulated sugar, cornstarch, and orange juice. Bring to a simmer and cook until thickened, about 5-7 minutes. Remove from heat and stir in chocolate chips.
4. Cook the crepes: Heat a nonstick skillet over medium heat. For each crepe, pour 1/4 cup of chocolate batter into the center of the pan and tilt to spread evenly. Cook for 1-2 minutes per side, or until golden brown. Repeat with the regular batter.
5. Assemble the blintzes: Spread a thin layer of raspberry filling on one side of a crepe. Fold it in half, then in half again to form a triangle. Repeat with the remaining crepes.
6. Serve: Dust with powdered sugar or whipped cream, if desired.

Nutritional Information: (per serving)

• Calories: 300
• Fat: 10g
• Carbohydrates: 45g
• Protein: 5g

Dish Characteristics:

• Delicate and flaky crepes
• Rich and indulgent chocolate flavor
• Tart and fruity raspberry filling
• Perfect for brunch, dessert, or a special occasion

User Comments:

• "These blintzes were absolutely delicious! The chocolate and raspberry combination was perfect."
• "The crepes were so light and the filling was just the right sweetness."
• "I made these for a brunch party and they were a huge hit!"

Special Precautions and Tips:

• Let the crepe batter rest for at least 15 minutes before cooking for best results.
• Use a non-stick skillet to ensure the crepes don't stick.
• Cook the crepes over medium heat to prevent them from burning.