Chocolate Crepes with Raspberry Sauce Recipe
Chocolate Crepes with Raspberry Sauce Recipe photo by Taste of Home

Chocolate Crepes with Raspberry Sauce Recipe

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Everyone at the table will feel special eating this scrumptious treat from Rebecca Baird of Salt Lake City, Utah. Seemingly rich and decadent, these crepes are just 2 grams of fat per serving!
TOTAL TIME: Prep: 25 min. + chilling Cook: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + chilling Cook: 20 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 serving: 203 calories, 2g fat (1g saturated fat), 30mg cholesterol, 202mg sodium, 42g carbohydrate (22g sugars, 6g fiber), 7g protein


  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. Yield: 8 servings.
Originally published as Chocolate Crepes with Raspberry Sauce in Healthy Cooking June/July 2008, p53

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Reviewed Feb. 12, 2012

"Just read abbsa's question. Apparently you can store leftover crepes (without any filling) in the fridge for a couple days or in the freezer for up to two months. Put a piece of wax paper in between the crepes and then seal them in a ziplock bag. I've never actually done it. I just watched the nutella crepe video and that's where I got the info."

Reviewed Feb. 8, 2012

"Very very good! Just curious - why does the pic show rolled crepes & the instructions say fold in quarters? No biggy - do them either way, still good."

Reviewed Feb. 7, 2012

"The recipe was delectable just like the recipes that I?ve viewed from and www. I would do this for our dessert."

Reviewed Feb. 2, 2012

"Love the look of these, and would like to make them. Could I refrigerate them overnight, or freeze them for a few days?"

Reviewed Feb. 15, 2011

"Surprised a friend with these for her birthday-she was delighted! I used frozen mixed berried and skipped the whipped cream and they were wonderful! pretty easy besides the straining-definitely will make them again soon!"

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