Chocolate-Souffléd Crêpes

By Lv2Cook

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup 1% low-fat milk
• 2 teaspoons sugar
• 2 teaspoons vegetable oil
• 1 large egg
• Cooking spray
• 2 tablespoons sugar
• 2 tablespoons unsweetened cocoa
• 2 teaspoons all-purpose flour
• 1/4 cup 1% low-fat milk
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 3 large egg whites
• 1 tablespoon sugar
• Chocolate Sauce (recipe follows)
• 1 tablespoon powdered sugar
• Orange rind strips (optional)
• CHOCOLATE SAUCE
• 3 tablespoons sugar
• 1 tablespoon cornstarch
• 2 tablespoons unsweetened cocoa
• 1 cup 1% low-fat milk
• 1/2 teaspoon vanilla extract

Details

Servings 1

Preparation

Step 1

Place 1/2 cup flour in a medium bowl. Combine 1/2 cup milk, 2 teaspoons sugar, oil, and egg; add mixture to flour, stirring with a whisk until almost smooth. Cover batter; chill for 1 hour.

Coat an 8-inch crêpe pan or nonstick skillet with cooking spray; place over medium-high heat until hot. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift edge of crêpe with a spatula to test for doneness. The crêpe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crêpe over: cook 30 seconds on the other side.

Place the crêpe on a towel; allow it to cool. Repeat procedure until all of the batter is used. Stack crêpes between single layers of wax paper or paper towels to prevent sticking.

Preheat oven to 350º.

Combine 2 tablespoons sugar, cocoa, and 2 teaspoons flour in a small saucepan; stir well. Add 1/4 cup milk and yolk; stir with a whisk. Place over low heat; cook 5 minutes or until thick. Remove from heat. Stir in vanilla. Pour into a large bowl; set aside to cool.

Beat egg whites at high speed of a mixer until foamy. Gradually add 1 tablespoon sugar, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture, and gently fold in remaining egg white mixture.

Spoon 1/3 cup soufflé mixture into center of each crêpe; fold in half. Place filled crêpes on a baking sheet. Bake at 350º for 10 minutes or until puffy. Spoon Chocolate Sauce over each crêpe; sprinkle with powdered sugar. Garnish with orange rind strips, if desired.

Serving Size: 1 filled crêpe and 3 tablespoons Chocolate Sauce

To Make Chocolate Sauce: Combine all ingredients except vanilla extract in a small saucepan. Bring sugar mixture to a boil, and cook 1 minute, stirring constantly. Remove from heat. Stir in vanilla. Cover sauce and chill.

Recipe makes: 18 tablespoons
Serving Size: 3 tablespoons