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Chocolate Crepes with Raspberry Sauce

 Chocolate Crepes with Raspberry Sauce
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!
8 ServingsPrep: 25 min. + chilling Cook: 20 min.

Ingredients

  • 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

Directions

  • 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.
  • 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.

2 of 2

Chocolate Crepes with Raspberry Sauce (continued)

Directions (continued)

  • 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 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.
  • 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.
Nutritional Facts: 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.