Whole Wheat Chocolate Crepes With Sugar Free, Dairy Free Chocolate Raspberry Mousse Filling

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   For the filling:

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   1. Open the can of coconut milk and leave it in the refrigerator overnight and uncovered. DO NOT SHAKE THE CAN before opening.

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   2. Pull the chilled coconut milk out of the refrigerator and spoon out only the cream part from the can. Put the cream into the bowl of a stand mixer. Leave the water at the bottom of the can, it should be about a cup. You can save the water for a smoothie!

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   3. Add the cocoa powder and Stevia to the bowl with the coconut cream and whip on setting 2 for about 5 minutes. Make sure to scrape the sides of the bowl to make sure it's all incorporated. Refrigerate until you are ready to use the filling.

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   For the crepes:

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   1. Prepare crepe batter in your blender. Combine egg, egg whites, cocoa powder, flour, Stevia and milk in the blender bowl. Put the lid on and process until well mixed.

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   2. Chill batter in the fridge for an hour if possible. I was impatient and only waited a half an hour and it was just fine.

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   3. Remove blender from fridge and pulse to re-mix batter.

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   4. Heat an 8-inch nonstick skillet pan over medium heat and when hot spray with cooking spray.

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    5. Add 1/4 cup of batter to pan, swirl around to coat entire pan, and cook until crepe is set, about a minute.

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    6. Use a spatula to loosen the crepe around the edges, then gently flip crepe over. Cook for about 30 seconds on the other side, then set the crepe on a sheet of aluminum foil to cool while you make the others. I fit two at a time, side by side on each sheet of foil and just continued to lay aluminum foil over the completed crepes. I recommend that you do this, and don't stack them directly on top of each other.

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    7. You should be able to make 8 crepes with this amount of batter.

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    8. Crepes can be made ahead and stored in fridge for 2-3 days before using.

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    To assemble crepes:

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    1. Warm the crepes in a saute pan over low heat when ready to assemble.

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    2. On a plate lay one crepe, add 1 tablespoon of the chocolate filling, then add a tablespoon of raspberries or fruit of choice.

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    3.Starting on one end roll crepe around with seam side down on plate. Top with more filling or whipped cream. Enjoy!

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    One serving equals 1 crepe with 2 tablespoon chocolate mousse and 2 tablespoons of raspberries.

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    Calories: 115* Fat: 7g* Fiber: 2g* Carbs: 12g* Protein: 5g* Points+: 3*

* Per serving · 4 servings · Values may vary.