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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

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

Printed from tasteofhome.com Jul 6, 2008

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Chocolate Crepes with Raspberry Sauce cont.

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 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.