Instructions

• In a medium bowl whisk together 1/4 cup plain/all-purpose flour, 2 tablespoons unsweetened cocoa powder, and 1 tablespoon natural sweetener until evenly combined.
• Add 1/3 cup liquid egg whites and 2/3 cup unsweetened almond milk to the dry mixture. Whisk until the batter is completely smooth and thin enough to pour and spread easily in a pan (no lumps).
• Heat a nonstick skillet over medium heat until hot. Do not add oil or butter (the pan should be nonstick).
• Pour one-quarter of the batter into the center of the skillet, immediately lift and tilt/rotate the skillet so the batter spreads into a thin, even circle. Cook until the crepe’s surface is set and the edges lift slightly (about 1–2 minutes).
• Flip the crepe and cook the other side until cooked through and slightly firm (about 20–30 seconds). Transfer the cooked crepe to a plate and repeat steps 4–5 with the remaining batter (you should have four crepes).
• While the crepes are cooking, make the chocolate cream filling: in a bowl combine 1 cup low-fat Greek yogurt, 2 tablespoons unsweetened cocoa powder, and 1 tablespoon natural sweetener. Whisk until smooth and well blended.
• Make the chocolate sauce in a separate small bowl: if you want to dust the finished crepes with cocoa, set aside a small amount of the 1 tablespoon unsweetened cocoa powder before mixing. Then combine the remaining 1 tablespoon unsweetened cocoa powder, 1/2 tablespoon natural sweetener, and 4 tablespoons warm water; whisk until smooth and pourable.
• To assemble, lay one crepe flat, spread one-quarter of the chocolate yogurt filling evenly over half of the crepe (about 1/4 of the filling), fold the crepe over the filling, then fold or roll as you prefer. Repeat with the remaining crepes and filling.
• Divide the 1/2 cup fresh raspberries among the assembled crepes, placing them on top of each crepe.
• Drizzle the prepared chocolate sauce over the crepes. If you reserved some cocoa in step 7 for dusting, lightly dust each crepe with that reserved cocoa before serving.