Chocolate Covered Raspberry Crepes
—·French
Ingredients
CHOCOLATE CREPES:
- 1/4 cup plain/all purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon natural sweetener (or sugar of choice)
- 1/3 cup liquid egg whites
- 2/3 cup unsweetened almond milk
- 1/2 cup fresh raspberries
CHOCOLATE CREAM FILLING:
- 1 cup low-fat Greek yogurt
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon natural sweetener (or sugar of choice)
CHOCOLATE SAUCE:
- 1 tablespoons unsweetened cocoa powder
- 1/2 tablespoon natural sweetener (or sugar of choice)
- 4 tablespoons warm water
Instructions
6 steps
- 1
Combine Crepe ingredients in a bowl and whisk until the batter is smooth and free from lumps. Add a little more milk if needed to make the batter thin.
- 2
Pour 1/4 of the batter onto the center of the pan while swirling the pan to cover the base and create a thin crepe. When dark in color and set to the touch, flip.
- 3
Remove when cooked and repeat with the remaining batter.
- 4
While crepes are frying, prepare chocolate cream filling mix and chocolate sauce in separate bowls.
- 5
Fill each crepe with filling and fold over. Top with fresh raspberries and drizzle with chocolate sauce.
- 6
Dust with cocoa powder!
Progress
0 / 6 steps
Nutrition
Per serving (based on 2 servings)
Calories
219cal
Protein
20.0g
Carbs
47.0g
Fat
5.0g
Fiber
7.0g
Sugar
6.0g
Sodium
233mg
Saturated Fat
2.0g