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