CHOCOLATE CREPES WITH RASPBERRY SAUCE
Everyone at the table will feel special eating this scrumptious treat. Seemingly rich and decadent, these crepes are just 2 grams of fat per serving! -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- 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., 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., 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., 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., 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.
Nutrition Facts : Calories 203 calories, Fat 2g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 202mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 6g fiber), Protein 7g protein.
CHOCOLATE-RASPBERRY CREPES
Chocolate crepes with a subtle raspberry filling. Sprinkle with powdered sugar, fresh raspberries, and chocolate curls.
Provided by Laura O'Rullian Stewart
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Combine flour, milk, sugar, eggs, butter, cocoa powder, vanilla extract, salt, and lemon zest in an electric blender. Blend until smooth. Pour batter into a shallow pie pan.
- Melt butter in a frying pan or crepe maker over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
- Combine raspberries, sour cream, cream cheese, and powdered sugar in a medium bowl using an electric mixer. Top each crepe with a spoonful of filling and fold over or roll up.
Nutrition Facts : Calories 479.4 calories, Carbohydrate 51.4 g, Cholesterol 124.2 mg, Fat 26.9 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 16.3 g, Sodium 290.1 mg, Sugar 27.8 g
CHOCOLATE-STRAWBERRY CREPES
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 9 to 10 crepes
Number Of Ingredients 10
Steps:
- For the crepes: Combine the eggs, milk, flour, cocoa powder, sugar and salt in a blender or bowl. Blend or whisk by hand until the mixture forms a smooth batter.
- Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter.
- For the filling: Mix the jam and mascarpone in a small bowl until smooth.
- Spread each crepe with 3 tablespoons of the jam mixture leaving a 1/2-inch border. Fold the two opposite ends of each crepe inward and roll into a tube shape. Repeat with the remaining ingredients. Arrange the crepes on a platter.
- Heat the chocolate-hazelnut spread over low heat in a small saucepan, stirring constantly, until warm. Spoon over the crepes and serve.
RASPBERRY FILLED CREPES
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 12 crepes
Number Of Ingredients 13
Steps:
- Fresh raspberries and vanilla sugar, recipe follows
- For the crepes: Preheat the oven to 150 degrees F. Line a baking sheet with parchment paper.
- In a blender, add the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Add 1 cube of butter to the pan. When the butter has melted, add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter. In a small bowl, mix together the jam and vanilla extract. Using a 1-teaspoon measuring spoon, spoon 2 teaspoons of the jam mixture into the center of each crepe. Using the back of the spoon, spread the jam evenly over the crepes leaving a 1/2-inch border. Starting at the nearest edge, roll the crepes into tube shapes. Arrange the crepes on the prepared baking sheet and place in a warm oven, for up to 20 minutes, until ready to serve.
- For the whipped cream: In a large mixing bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until the cream holds stiff peaks.
- Transfer the crepes to a serving platter and sprinkle with vanilla sugar. Serve with whipped cream and fresh raspberries.
- Vanilla Sugar:
- Add the sugar to the bowl of a food processor. Using a paring knife, slice the vanilla bean in half, lengthwise, and scrape out the seeds. Add the vanilla seeds to the sugar. Pulse 10 to 15 times until the vanilla and sugar are combined. Cut the empty vanilla pod into 1-inch pieces and add to a glass mason jar. Add the vanilla sugar to the jar and seal. Shake the jar before using.
- Yield: 2 cups
LOW FAT CHOCOLATE CREPES WITH RASPBERRY FILLING
I've been making this most every Sunday for the last couple of years. Sunday is "Crepe Day" at our house, as my daughter calls it. She wakes up every weekend morning and asks "Is it Crepe day?" and gets excited when it is. I originally started using a recipe from recipezaar as the base, but I've modified it significantly enough that I decided to post the modified version. The original recipe can be found at: http://www.recipezaar.com/55172, written by love4culinary, http://www.recipezaar.com/member/69838.
Provided by ZJDad
Categories Breakfast
Time 15m
Yield 8 crepes, 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 271.3, Fat 2.6, SaturatedFat 0.6, Cholesterol 1.9, Sodium 149.3, Carbohydrate 47.7, Fiber 3.6, Sugar 14.1, Protein 13.6
CHOCOLATE RASPBERRY CREPES RECIPE
I love crepes. They are so easy to make and only require a few simple ingredients. These Chocolate Raspberry Crepes take crepes to a whole new level. They are the perfect combination of chocolatey and fruity.
Provided by Contributor
Categories Breakfast
Time 20m
Number Of Ingredients 10
Steps:
- Heat frying pan on medium heat.
- Whisk flour, eggs, water and milk together in a large mixing bowl.
- Add salt and butter.
- Continue mixing until the lumps have disappeared.
- Spray a small amount of non-stick cooking spray onto pan.
- Next drop 1/4 cup of mixture onto the heated pan.
- Right after mixture is poured on, pick up the pan quickly and tilt in a circular motion.
- You want the mixture as thin as possible and to cover the whole pan.
- Cook for about 2 minutes on the first side - flip - then 1 minute on the second side.
- Remove from pan and place about 2 tablespoons of pudding onto the crepe in a line down the middle.
- Spray desired amount of whip cream on top of the chocolate and stick in a few raspberries.
Nutrition Facts : Calories 254 kcal, Carbohydrate 36 g, Protein 8 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 74 mg, Sodium 425 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving
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