Low Fat Chocolate Crepes With Raspberry Filling
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
8 crepes
- Serves:
- 4
ingredients
-
Crepes
- 236.59 ml egg substitute
- 236.59 ml skim milk
- 236.59 ml flour
- 44.37 ml Splenda sugar substitute
- 29.58 ml unsweetened cocoa powder (optional)
-
Fruit Filling (optional ( Jam can be used instead))
- 59.14 ml water
- 73.94 ml Splenda sugar substitute
- 29.58 ml cornstarch
- 236.59 ml frozen raspberries or 236.59 ml other frozen fruit, your choice
directions
- Fruit Filling:.
- Combine 1/4 cup water, splenda, and cornstarch in a saucepan.
- Make sure the splenda and cornstarch dissolves.
- Add the frozen fruit and heat over medium to medium-high heat, stirring occasionally.
- Takes approximately 7 minutes, until the berries are defrosted and the sauce thickens.
- Crepes:.
- Mix the dry ingredients (flour, splenda, and cocoa powder, if used) with a whisk, making the powder as fine and mixed as possible.
- Add the skim milk and egg substitute.
- Mix the ingredients with the whisk, removing as many lumps as possible.
- Spray a frying pan with non-stick spray.
- Heat the frying pan over medium heat.
- When the frying pan is hot, pour about 1/3rd cup of batter into one side of the frying pan, and tilt the pan to spread it across the pan.
- If the batter cooks before you can spread it, then the pan is too hot.
- Only use enough batter to thinly cover the pan.
- When the top of the crepe bubbles and looks dry, the crepe is done. Remove it from the pan.
- Add the fruit filling and roll the crepe around it.
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