Chocolate Crepes with Raspberry Sauce
Ingredients
The crepes
-
1
cup
skim milk
-
½
cup
fat free evaporated milk
-
2
large
egg whites
-
1
large
egg
-
1
cup
all-purpose flour
-
¼
cup
sugar
-
⅓
cup
sugar
-
¼
cup
unsweetened cocoa powder
-
½
teaspoon
salt
-
4 ½
teaspoons
cornstarch
-
1
cup
water
The raspberry sauce
-
3 ½
cups
raspberries
-
1
teaspoon
powdered sugar
Toppings
-
16
tablespoons
light canned whipped cream
Instructions
- Mix the skim milk, evaporated milk, egg whites, and egg in a bowl.
- In another bowl, combine flour, ¼ cup sugar, cocoa powder, and salt.
- Add the flour mixture to the milk mixture and whisk until combined, then refrigerate for an hour.
- In a saucepan, mix the remaining sugar and cornstarch, then blend raspberries and water until pureed.
- Strain the raspberry puree to remove seeds and combine it with the cornstarch mixture.
- Bring the sauce to a boil and cook for 2 minutes until thickened, then refrigerate.
- Heat a nonstick skillet and cook the crepe batter, making 16 crepes in total.
- Fill each plate with two crepes, add raspberry sauce, and top with whipped cream and powdered sugar.
Nutrition Facts (estimated)
Servings
8 (2 crepes each)
Calories
189
Total fat
2g
Total carbohydrates
38g
Total protein
5g
Sodium
0mg
Cholesterol
0mg
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