Chocolate Crepes With Raspberry Sauce Recipe

Name: Chocolate Crepes With Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fat-free milk; 1/2 cup fat-free evaporated milk; 2 large egg whites; 1 large egg; 1 cup all-purpose flour; 1/4 cup plus 1/3 cup sugar, divided; 1/4 cup baking cocoa; 1/2 teaspoon salt; 4-1/2 teaspoons cornstarch; 1 cup water; 4-1/2 cups fresh or frozen raspberries, thawed, divided; Reduced-fat whipped cream in a can; 1 teaspoon confectioners' sugar

Servings: persons

1 cup fat-free milk
1/2 cup fat-free evaporated milk
2 large egg whites
1 large egg
1 cup all-purpose flour
1/4 cup plus 1/3 cup sugar, divided
1/4 cup baking cocoa
1/2 teaspoon salt
4-1/2 teaspoons cornstarch
1 cup water
4-1/2 cups fresh or frozen raspberries, thawed, divided
Reduced-fat whipped cream in a can
1 teaspoon confectioners' sugar

1
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.
2
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.
3
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.
4
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.
5
Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
6
Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters; place two crepes on each of eight individual plates. Top servings with remaining sauce and 1 tablespoon whipped cream. Garnish with remaining raspberries and sprinkle with confectioners' sugar.

719

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup fat-free milk, 1/2 cup fat-free evaporated milk, 2 large egg whites, 1 large egg, and more.

Yes, Chocolate Crepes With Raspberry Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate Crepes With Raspberry Sauce

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