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Chocolate Crepes with Raspberry Sauce

Everyone at the table will feel special eating this scrumptious treat. Seemingly rich and decadent, these crepes are just 2 grams of fat per serving! —Rebecca Baird, Salt Lake City, Utah
  • 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 large egg whites
  • 1 large 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
  • Optional: Whipped cream and confectioners' sugar


  • In a small bowl, whisk milk, evaporated milk, egg whites and egg. In another bowl, mix flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Refrigerate, covered, 1 hour.
  • In a small saucepan, combine cornstarch and remaining 1/3 cup sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process until pureed, 1-2 minutes.
  • Strain puree into cornstarch mixture and discard seeds. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl; refrigerate until chilled.
  • Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
  • Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters. Garnish with remaining 1 cup berries and, if desired, whipped cream and confectioners' sugar.
Nutrition Facts
1 serving: 203 calories, 2g fat (1g saturated fat), 30mg cholesterol, 202mg sodium, 42g carbohydrate (22g sugars, 6g fiber), 7g protein.

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  • vsaprod05
    Apr 5, 2018

    Love the look of these , and would like to make them again and again. This is really great

  • gina.kapfhamer
    Jan 4, 2017

    A decadent breakfast that's perfect if you have guests! Who doesn't want to eat dessert first?? :)

  • stevio125
    Jan 12, 2013

    No comment left

  • LauraSully
    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.

  • grammal4
    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.

  • Khim
    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.

  • abbsa
    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?

  • artgirl1804
    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!

  • patbythelake
    Feb 14, 2011

    Great, had to make 2 batches for my grand boys and they asked me to make more before I go home

  • tacomom24
    Feb 10, 2011

    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!!