Low Fat Chocolate Crepes With Raspberry Filling

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 1 cup egg substitute
• 1 cup skim milk
• 1 cup flour
• 3 tablespoons splenda sugar substitute
• 2 tablespoons unsweetened cocoa powder (optional)
• 1/4 cup water
• 5 tablespoons splenda sugar substitute
• 2 tablespoons cornstarch
• 1 cup frozen raspberries or 1 cup other frozen fruit, your choice

Recipe

• 1 fruit filling:.
• 2 combine 1/4 cup water, splenda, and cornstarch in a saucepan.
• 3 make sure the splenda and cornstarch dissolves.
• 4 add the frozen fruit and heat over medium to medium-high heat, stirring occasionally.
• 5 takes approximately 7 minutes, until the berries are defrosted and the sauce thickens.
• 6 crepes:.
• 7 mix the dry ingredients (flour, splenda, and cocoa powder, if used) with a whisk, making the powder as fine and mixed as possible.
• 8 add the skim milk and egg substitute.
• 9 mix the ingredients with the whisk, removing as many lumps as possible.
• 10 spray a frying pan with non-stick spray.
• 11 heat the frying pan over medium heat.
• 12 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.
• 13 if the batter cooks before you can spread it, then the pan is too hot.
• 14 only use enough batter to thinly cover the pan.
• 15 when the top of the crepe bubbles and looks dry, the crepe is done. remove it from the pan.
• 16 add the fruit filling and roll the crepe around it.