CHOCOLATE CREPES WITH RASPBERRY JAM

CHOCOLATE CREPES WITH RASPBERRY JAM

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    egg

  • 2

    egg whites

  • 1

    cup skim milk

  • ½ cup evaporated milk

  • 1

    cup sifted flour

  • ¼

    cup cocoa

  • ¼

    cup sugar

  • ½ tsp salt

  • 1

    tsp vanilla

  • Whipped Cream

  • Raspberry jam

Directions

Sift flour, cocoa, sugar, and salt together in small bowl. Mix flour/cocoa mixture together with eggs, milks, and vanilla with a wire whisk, in a food processor or a blender. Cover batter and refrigerate at least 30 minutes or up to 3 days. Batter should be the consistency of heavy cream. Spray a 6 or 7 inch non stick crepe pan or skillet with cooking spray and heat on medium high. Pan will be ready when drops of water sizzle on its surface. Lower heat to medium and pour about 1/3 cup batter onto pan. Quickly tip pan from side to side to coat bottom. Cook crepe on first side until golden then using fingers to help, turn crepe over and cook on other side for 1 minute. Remove crepe from pan and place on a flat surface covered with foil or wax paper and cover with towel or wax paper. Repeat process re-spraying pan every two or three crepes. Stir batter often. If it becomes too thick, thin with a little skim milk. Fill crepes with whipped cream and tablespoon of jam. Serve


Nutrition

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