I made these crepes for a Valentine's Day breakfast. They were super easy and it only took about 30 minutes to prepare, eat and clean up. Yum!
Ingredients
1/2 cup fat-free milk
1/4 cup fat-free evaporated milk
1 egg white
1/4 cup egg substitute
1/2 cup all-purpose flour
1/8 cup
1/8 cup baking cocoa
1/4 teaspoon salt
Blackberry filling
1/8 cup sugar
2 tablespoons cornstarch
1/2 cup water
3 cups frozen blackberries (no need to thaw)
Fat Free cool whip
Directions:
In a small bowl, combine the milk, evaporated milk, egg white and egg. Combine the flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Cover and place in freezer for 10 minutes.
In a small saucepan, combine cornstarch and sugar. Add blackberries. Heat over medium heat and bring to a boil. Reduce heat and stir every minute until thick filling forms.
Lightely spray 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour 1/2 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry. Spread 3 tablespoons of filling over 1 half of crepe. Roll the crepe up so that it is about 1-2 inches wide.
Cook additional 15-20 seconds longer.
Transfer to plate and garnish with coolwhip, extra berries and/or powdered sugar.
Servings: 4
Approx Nutrition Facts: 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.
Orginial Source: http://www.tasteofhome.com/Recipes/Chocolate-Crepes-with-Raspberry-Sauce
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