Chocolate Covered Raspberry Crepes

CHOCOLATE COVERED RASPBERRY CREPES 

 

Ingredients

CHOCOLATE CREPES:

45g flour e.g. buckwheat

2 tbsp unsweetened cocoa powder

1 tbsp sweetener e.g. stevia, agave nectar

80ml liquid egg whites or 2 egg whites

170ml milk

½ cup fresh raspberries

CHOCOLATE YOGHURT FILLING:

1 tbsp cocoa powder

100g yoghurt e.g. Greek, coconut

CHOCOLATE SAUCE:

1 tbsp unsweetened cocoa powder

1 tbsp agave nectar  

 Instructions

  1. Combine crepe ingredients in a bowl and whisk until batter is smooth
  2. Pour ¼ of batter onto the centre of a pan on low-medium heat to cover the base and create a thin crepe. When dark in colour and set to the touch, flip
  3. Remove when cooked and repeat with the remaining batter
  4. While crepes are frying, prepare the chocolate sauce in a ramekin/ small bowl
  5. Fill each crepe with the yoghurt filling and fold over
  6. Top with fresh raspberries and drizzle with chocolate sauce plus any other fruit/ toppings you want 🙂 

 
Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

Mindfully, Moni x

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