Chocolate Crepes with Buttermilk Syrup

Are you planning an Easter brunch this year? Here’s one of my family’s favorite breakfast treats.

Few things are better together than chocolate and berries. One of the only things that can improve upon that combination is a drizzle of rich, creamy buttermilk sauce. The base of this decadent brunch treat is the crepes. Don’t let the French name intimidate you–crepes are a cinch.

I’ve learned that crepes are easier to make on an electric griddle, rather than a small frying pan.

You can make more of them at a time, and they are easier to flip. I get a nice circle by pouring the crepe batter onto my griddle with a 1/3 cup measure, and gently guiding the batter into a circle with the bottom of the measuring cup. The wonderful thing about crepes is they don’t need to be perfect to be tasty.

Once the crepes are on our plate, we drizzle on some high-quality chocolate syrup (we used Sander’s Swiss Dark Fudge)

add a few berries

and lots of heavy whipping cream.

Then we roll them up

and drizzle on more syrup and top that with more berries.

So good. Now, it is time to discuss buttermilk syrup. Brace yourself (and your arteries.)

Trust me when I say that you have not truly lived if you haven’t tasted buttermilk syrup. It is divine. It will change your life. (And your waistline, if tasted too frequently.) And it really is a cinch to make.

Try it on chocolate crepes with raspberries.

And cream. (Many thanks to my food stylist, Endeavor.)

Roll the berries and cream up in those crepes and drizzle buttermilk syrup all over them. Try to avoid pouring the buttermilk syrup straight into your mouth.