Chocolate Crepes with Raspberry Sauce

Chocolate Crepes with Raspberry Sauce

Photo by smolson


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup fat-free milk

  • ½

    cup fat-free evaporated milk

  • 2

    egg whites

  • 1

    egg

  • 1

    cup all-purpose flour

  • ¼

    cup plus ⅓ cup sugar, divided

  • ¼

    cup baking cocoa

  • ½

    teaspoon salt

  • 4-½

    teaspoons cornstarch

  • 1

    cup water

  • 4-½

    cups fresh or frozen raspberries, thawed, divided

  • Reduced-fat whipped cream in a can

  • 1

    teaspoon confectioners' sugar

Directions

In a small bowl, combine the milk, evaporated milk, egg whites and egg. Combine the flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour. In a small saucepan, combine cornstarch and remaining sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process for 2-3 minutes or until pureed. Strain puree into cornstarch mixture and discard seeds. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until chilled. Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between. To serve, spoon a scant 3 tablespoons sauce over each crepe; roll up. Top each with 1 tablespoon whipped cream. Garnish with remaining raspberries and sprinkle with confectioners' sugar. Yield: 8 servings.


Nutrition

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