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Chocolate Covered Raspberry Crepes

Makes 4 Crepes!
Weight Watchers: 6pp per serve!
Prep Time3 minutes
Cook Time10 minutes
Total Time13 minutes
Course: Desserts
Servings: 2 serves
Calories: 178kcal
Author: Karina - Cafe Delites

Ingredients

CHOCOLATE CREPES:

  • 1/4 cup plain flour (or all purpose flour)
  • 2 tablespoons (14g) unsweetened cocoa powder
  • 1 tablespoon natural sweetener, or sugar of choice
  • 1/3 cup (80ml) liquid egg whites
  • 2/3 cup (170ml) 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

  • 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.)
  • 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.
  • Remove when cooked and repeat with the remaining batter.
  • While crepes are frying, prepare chocolate cream filling mix and chocolate sauce in separate bowls.
  • Fill each crepe with filling and fold over. Top with fresh raspberries and drizzle with chocolate sauce.
  • Dust with cocoa powder!

Nutrition

Serving: 1g | Calories: 178kcal | Carbohydrates: 29g | Protein: 16g | Fat: 3.5g | Fiber: 9.5g | Sugar: 6g