Cocoa Creps

By WEEK Producer


Ashley Simper, OSF Dietitian



1 Tablespoon Canola oil

3/4 Cup skim milk

2 egg whites

1 egg

1/2 Cup whole whaet flour

2 tablespoons cocoa powder

2 tablespoons Splenda

1/8 teaspoon salt


Berry Sauce:

2 cup berries (any variety)

1/4 Cup water

1 tablespoon Splenda

1 teaspoon corn starch




Whisk together oil, milk and eggs.

Add flour, cocoa powder, Splenda and salt.

Whisk until combined.

Heat a 6-8" skillet over medium heat. Pour 1/4 batter into skillet and rotate until batter covers bottom of skillet.

Cook for 30 seconds on one side until batter appears dry. Loosen edges with spatula and flip onto other side for 15-20 seconds.

Makes 6 crepes.

Berry Sauce:

Combine berries, water, Splenda and cornstarch in saucepan on low heat. Stir well and simmer until berries are soft and thickens.

Lay crepe flat on plate and spread with berry sauce, jam, peanut butter, fresh fruit or cream cheese mixture. Roll crepe and top with berry sauce, whipped cream or chocolate sauce as desired.