Name: Chocolate Crepes with Raspberry Sauce
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 1 cup fat-free milk -; 1/2 cup fat-free evaporated milk -; 2 large egg whites, room temperature -; 1 large egg, room temperature -; 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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Crepes with Raspberry Sauce

1. 1 cup fat-free milk -

2. 1/2 cup fat-free evaporated milk -

3. 2 large egg whites, room temperature -

4. 1 large egg, room temperature -

5. 1 cup all-purpose flour -

6. 1/4 cup plus 1/3 cup sugar, divided -

7. 1/4 cup baking cocoa -

8. 1/2 teaspoon salt -

9. 4-1/2 teaspoons cornstarch -

10. 1 cup water -

11. 4-1/2 cups fresh or frozen raspberries, thawed, divided -

12. Optional: Whipped cream and confectioners' sugar -

How to cook deliciously - Chocolate Crepes with Raspberry Sauce

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.