CHOCOLATE CREPES WITH RASPBERRY SAUCE

By stepjo7269

Taste of Home
By: Rebecca Baird from Salt Lake City, Utah

Ingredients

• Directions:
• 1 1 1 cup fat-free milk
• 1/2 1/2 1/2 cup fat-free evaporated milk
• 2 2 2 egg whites
• 1 1 1 egg
• 1 1 1 cup all-purpose flour
• 1/4 1/4 1/3 cup plus 1/3 cup sugar, divided
• 1/4 1/4 1/4 cup baking cocoa
• 1/2 1/2 1/2 teaspoon salt
• 4-1/2 4-1/2 4-1/2 teaspoons cornstarch
• 1 1 1 cup water
• 4-1/2 4-1/2 4-1/2 cups fresh or frozen raspberries, thawed, divided
• Reduced-fat whipped cream in a can
• 1 1 1 teaspoon confectioners' sugar
• ●In a small bowl, combine the milk, evaporated milk, egg whites and egg.
• 1/4 to 1 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
• 3-1/2 2-3 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.
• to 2 to 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.
• ●Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
• 3 1 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.

Details

Servings 8

Preparation

Step 1

Nutrition Facts: 2 filled crepes equals 203 calories, 2 g fat (1 g saturated fat), 30 mg cholesterol, 202 mg sodium, 42 g carbohydrate, 6 g fiber, 7 g protein.