Chocolate Crepes with Raspberry Sauce 1 cup fat-free milk 1/2 cup fat-free evaporated milk 2 egg whites 1 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 Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chocolate Crepes with Raspberry Sauce cont. In a small mixing 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. 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. 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. 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 Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008

Chocolate Crepes with Raspberry Sauce bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between. To serve, 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. Yield: 8 servings. Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008