Sweeten up your breakfast time with these delicious chocolate crepes!
Ingredients
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
Directions
-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 the 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 the 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 the center of the pan. Quickly lift and tilt pan to coat bottom evenly. Cook until the top appears dry; turn crepe over and cook until the 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.
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