Crêpes

Name: Crêpes
Ingredients: 1/3 cup all-purpose flour; 1/3 cup fat-free milk; 1 tablespoon cocoa; 2 teaspoons brown sugar; 1 1/2 teaspoons vegetable oil; 1/4 teaspoon vanilla extract; 1/8 teaspoon almond extract; 1 large egg; 1 cup raspberries; 1 tablespoon Chambord; 3/4 cup (6 ounces) Neufchatel cheese, softened; 1/3 cup sifted powdered sugar; 1 tablespoon fat-free milk; 1/2 teaspoon vanilla extract; Butter-flavored cooking spray; 4 teaspoons chocolate syrup

16 ingredients

7 steps

Ingredients

1/3 cup all-purpose flour
1/3 cup fat-free milk
1 tablespoon cocoa
2 teaspoons brown sugar
1 1/2 teaspoons vegetable oil
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
1 large egg
1 cup raspberries
1 tablespoon Chambord
3/4 cup (6 ounces) Neufchatel cheese, softened
1/3 cup sifted powdered sugar
1 tablespoon fat-free milk
1/2 teaspoon vanilla extract
Butter-flavored cooking spray
4 teaspoons chocolate syrup

Directions

1

Lightly spoon flour into a dry measuring cup; level with a knife.
2

Combine flour and next 7 ingredients in a blender; process 1 minute and 15 seconds or until smooth, stopping once to scrape down sides. Cover and chill batter 1 hour.
3

Toss raspberries and Chambord gently in a small bowl. Cover and chill.
4

Beat Neufchatel cheese and next 3 ingredients at high speed of a mixer 1 to 2 minutes or until creamy. Set aside.
5

Place an 8-inch crepe pan or nonstick skillet over medium-high heat until hot. Coat with cooking spray. Remove pan from heat. Pour 1/4 cup batter into pan; quickly tilt pan in all directions so that batter covers pan with a thin film. Cook about 1 minute.
6

Carefully lift edge of crepe with a spatula to test for doneness. Crepe is ready to turn when it can be shaken loose from pan and underside is lightly browned. Turn crepe over, and cook 30 seconds on other side. Place crepe on one of 4 individual serving dishes. Repeat procedure with remaining batter.
7

Spoon cheese mixture evenly onto center of crepes. Bring 2 opposite sides to center of each crepe, folding over filling. Place crepes, seam side down, on serving plates. Spoon 1/4 cup raspberry mixture over each crepe, and drizzle each with 1 teaspoon chocolate syrup.