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

Chocolate Crepes with Raspberry Sauce Recipe

Read Reviews (12)
4.69 12
Publisher Photo
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

Ingredients

  • 1 cup fat-free milk
  • 1/2 cup fat-free evaporated milk
  • 2 egg whites
  • 1 egg
  • 1 cup King Arthur Unbleached 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 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.

Directions

  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

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.

Reviews for Chocolate Crepes with Raspberry Sauce(12)

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
Reviewed Feb. 7, 2012

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.

MY REVIEW
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?

MY REVIEW
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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