Whole Wheat Chocolate Crepes With Sugar Free, Dairy Free Chocolate Raspberry Mousse Filling

  1. For the filling:
  2. 1. Open the can of coconut milk and leave it in the refrigerator overnight and uncovered. DO NOT SHAKE THE CAN before opening.
  3. 2. Pull the chilled coconut milk out of the refrigerator and spoon out only the cream part from the can. Put the cream into the bowl of a stand mixer. Leave the water at the bottom of the can, it should be about a cup. You can save the water for a smoothie!
  4. 3. Add the cocoa powder and Stevia to the bowl with the coconut cream and whip on setting 2 for about 5 minutes. Make sure to scrape the sides of the bowl to make sure it's all incorporated. Refrigerate until you are ready to use the filling.
  5. For the crepes:
  6. 1. Prepare crepe batter in your blender. Combine egg, egg whites, cocoa powder, flour, Stevia and milk in the blender bowl. Put the lid on and process until well mixed.
  7. 2. Chill batter in the fridge for an hour if possible. I was impatient and only waited a half an hour and it was just fine.
  8. 3. Remove blender from fridge and pulse to re-mix batter.
  9. 4. Heat an 8-inch nonstick skillet pan over medium heat and when hot spray with cooking spray.
  10. 5. Add 1/4 cup of batter to pan, swirl around to coat entire pan, and cook until crepe is set, about a minute.
  11. 6. Use a spatula to loosen the crepe around the edges, then gently flip crepe over. Cook for about 30 seconds on the other side, then set the crepe on a sheet of aluminum foil to cool while you make the others. I fit two at a time, side by side on each sheet of foil and just continued to lay aluminum foil over the completed crepes. I recommend that you do this, and don't stack them directly on top of each other.
  12. 7. You should be able to make 8 crepes with this amount of batter.
  13. 8. Crepes can be made ahead and stored in fridge for 2-3 days before using.
  14. To assemble crepes:
  15. 1. Warm the crepes in a saute pan over low heat when ready to assemble.
  16. 2. On a plate lay one crepe, add 1 tablespoon of the chocolate filling, then add a tablespoon of raspberries or fruit of choice.
  17. 3.Starting on one end roll crepe around with seam side down on plate. Top with more filling or whipped cream. Enjoy!
  18. One serving equals 1 crepe with 2 tablespoon chocolate mousse and 2 tablespoons of raspberries.
  19. Calories: 115* Fat: 7g* Fiber: 2g* Carbs: 12g* Protein: 5g* Points+: 3*

filling, coconut milk, ubc, ubc, raspberries, egg, egg whites, ubc, whole wheat pastry flour, sweetleaf stevia, milk, olive oil

Taken from tastykitchen.com/recipes/desserts/whole-wheat-chocolate-crepes-with-sugar-free-dairy-free-chocolate-raspberry-mousse-filling/ (may not work)

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