Crêpes with chocolate zabaglione

French cuisine meets Italian luxury.

Two classic dishes in one. This dessert is incredibly tempting.

A recipe by Claudia, a RITTER SPORT aficionado from Hannover.



For the crêpes:

4 oz plain flour

3 eggs

¼ stick of butter, melted

1 cup of milk

1 pinch of salt

For the zabaglione:

4 egg yolks

1¾ oz sugar

1½ oz RITTER SPORT Dark Chocolate

½ cup marsala


Preparing the Crépes:

1. Melt the butter in a pan over a low heat.

2. Mix the flour in with the milk, eggs, melted butter and salt.

3. Melt a very small amount of butter in a non-stick crêpe pan and add a little batter. Spread into a circle using a crêpe spatula.

Fry the crêpes as thin as possible and keep in a warm spot.

Preparing the zabaglione:

1. Separate the eggs and finely grate the chocolate.

2. Mix the egg yolk, the sugar, the chocolate and the marsala in a large metal bowl, then whip for about 10 minutes in a bain-marie using a whisk or blender until frothy.

Finally, arrange the crêpes with the chocolate zabaglione and serve.

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