Friday recipe: crepes to make you swoon

February 11, 2011 —

I am such a huge fan of crepes. Sweet, savory, plain — I love them. When we had special breakfasts growing up, my parents usually made crepes. They rock. I once wandered St. Louis on a COLD wintery morning with Andrea Cooley for a good 30+ minutes because we were told there was a crepe shop “right around the corner.” (We found it!) So anyway, you can imagine my excitement at this recipe: chocolate crepes with raspberry sauce that are low in fat and supposedly easy to make!

This would be a fabulous recipe to cook up for those you care about on this weekend of love!

photo & recipe from TasteofHome.com

Chocolate Crepes w/Raspberry Sauce (from Taste of Home)

  • 1 cup fat-free milk
  • 1/2 cup fat-free evaporated milk
  • 2 egg whites
  • 1 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

Directions
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.

To serve, spoon a scant 3 tablespoons sauce over each crepe; roll up. Top each with 1 tablespoon whipped cream. Garnish with remaining raspberries and sprinkle with confectioners’ sugar. Yield: 8 servings.

Nutrition: 2 filled crepes equals 203 calories, 2 g fat (1 g saturated fat), 30 mg cholesterol, 202 mg sodium, 42 g carbohydrate, 6 g fiber, 7 g protein.


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