Ingredients
1
cup fat-free milk
1/2
cup fat-free evaporated milk
1 egg
1 cup all-purpose flour
1/4 cup plus 1/3 cup sugar, divided
1/4 cup baking cocoa
1/2 teaspoon salt
4-1/2 teaspoons cornstarch
1 cup water
4-1/2 cups fresh or frozen raspberries, thawed, divided
Directions
1.
In a small bowl, combine the milk, evaporated milk, egg whites
and egg. Combine the flour, 1/4 cup sugar, cocoa and salt; add to milk mixture
and mix well. Cover and refrigerate for 1 hour.
2.
In a small saucepan, combine cornstarch and remaining sugar; set
aside. Place water and 3-1/2 cups raspberries in a blender; cover and process
for 2-3 minutes or until pureed.
3.
Strain puree into cornstarch mixture and discard seeds. Bring to
a boil; cook and stir for 2 minutes or until thickened. Transfer to a small
bowl; refrigerate until chilled.
4.
Coat an 8-in. nonstick skillet with cooking spray; heat over
medium heat. Stir crepe batter; pour a scant 3 tablespoons into center of
skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry;
turn and cook 15-20 seconds longer. Remove to a wire rack.
5.
Repeat with remaining batter, coating skillet with cooking spray
as needed. When cool, stack crepes with waxed paper or paper towels in between.
6. Spread each crepe with 2 tablespoons sauce. Roll each crepe from
one side to the other and then individual plate. Top servings with remaining
sauce. Garnish with remaining raspberries and sprinkle with confectioners'
sugar. Serves about 12
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