Rich Chocolate Crepes
- 1 1/3 cups low fat milk
- 1/2 cup all purpose flour
- 2 Tbsp unsweetened cocoa powder
- 1 Tbsp vegetable oil
- 1 Tbsp sugar
- 2 egg whites
- 1 large egg
- 1 pint nonfat chocolate frozen yogurt
- 1/2 cup prepared nonfat fudge sauce
Level of difficulty Average
Cost Average budget
In a medium bowl, whisk together milk, flour cocoa, oil, sugar, egg whites, and egg. Cover with plastic wrap and chill batter for 1 hour.
Spray a nonstick 8-inch skillet with cooking spray. Place skillet over medium heat until hot but not smoking. Pour 1/4 cup of batter into skillet, quickly tilt pan in all directions so batter covers bottom of skillet. Cook crepe until bottom is golden, about one minute. Turn crepe over, cook for 1 minute.
Transfer crepe to a sheet of waxed paper. Repeat with more cooking spray and remaining batter, stacking crepes and placing a sheet of waxed paper between each crepe.
Place crepes on 6 individual dessert plates. Spoon frozen yogurt evenly on half of each crepe. Fold other half over yogurt. Turn seam-side down on plate. Drizzle fudge sauce evenly over crepes. Serve immediately.
Prepare in advance:
Make crepes the day before and wrap them in plastic wrap, refrigerate.