Chocolate Crepes with Raspberry Sauce
Total TimePrep: 25 min. + chilling Cook: 20 min.
- 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
- Reduced-fat whipped cream in a can
- 1 teaspoon confectioners' sugar
- 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.
- 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.
Nutrition Facts1 serving: 203 calories, 2g fat (1g saturated fat), 30mg cholesterol, 202mg sodium, 42g carbohydrate (22g sugars, 6g fiber), 7g protein.
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Apr 5, 2018
Love the look of these , and would like to make them again and again. This is really great
Jan 4, 2017
A decadent breakfast that's perfect if you have guests! Who doesn't want to eat dessert first?? :)
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.
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.
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.
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?
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!
Feb 14, 2011
Great, had to make 2 batches for my grand boys and they asked me to make more before I go home
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!!
Feb 10, 2011
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.