Chocolate Crepes with Raspberry Sauce Recipe
- 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
- 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.
1 serving equals 203 calories, 2 g fat (1 g saturated fat), 30 mg cholesterol, 202 mg sodium, 42 g carbohydrate, 6 g fiber, 7 g protein.
Reviews for Chocolate Crepes with Raspberry Sauce
"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."
"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."
"The recipe was delectable just like the recipes that I?ve viewed from www.gourmetrecipe.com and www. Gourmandia.fr. I would do this for our dessert."
"Love the look of these, and would like to make them. Could I refrigerate them overnight, or freeze them for a few days?"
"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!"
"Great, had to make 2 batches for my grand boys and they asked me to make more before I go home"
"This was an awesome dessert!!! Kids and adults really enjoyed it. So elegant and good for you. Hubby said the sauce could be used on anything. Made a double batch!!"
"Great taste for both the crepes and the sauce, however, straining the pureed raspberries was a pain! But worth it... Be sure to use a good baking cocoa so the crepes actually have some chocolate taste."
"It was a wonderful hit at the girls get-together. The only thing I would change would be to have cherry's instead of raspberries."
"These were good. A tad bit tart though -- maybe needs a smidge more sugar? Very pretty presentation. You should have a crepe pan to make these."
"This recipe works out very quickly and tastes very very good. It's a keeper, for sure."
"I wanted to try this recipe the moment I saw it. When I saw it was submitted by a "Baird" from Salt Lake, I was even more interested. Did you attend school in Nauvoo, IL.???"