These deliciously light low sugar chocolate crepes can be whipped up in next to no time. Simply dress them up or down with your favourite topping, personalising it to your taste. Ideal for breakfast or even an after dinner treat.
Sieve the cocoa powder and flour into a mixing bowl then stir in the Truvia for Baking Brown.
Step 2:
Next make a hollow in the centre of the flour and drop in the egg, stir with a wooden spoon until combined then gradually add in the milk and beat well until a smooth batter is achieved. Pour the mixture into a jug and set aside in the fridge for 30 minutes.
Step 3:
When ready to cook the pancakes, heat a large non-stick frying pan or griddle pan on a high heat and add a knob of butter. When the butter is sizzling, pour in enough pancake batter to thinly coat the base of the pan.
Step 4:
After a minute, the top of the pancake will start to bubble, flip the pancake, and cook until browned on both sides. Transfer the pancake to a plate and cover with foil to keep warm. Repeat with the remaining batter until you have 8 pancakes.
Step 5:
To assemble divide the yogurt between the warm pancakes then top with fresh raspberries, fold the pancakes then dust lightly with cocoa powder.
Step 6:
Top Tip: This recipe also works well with blueberries or strawberries
Ingredients
MetricImperial
For the crepes
15gUnsweetened cocoa powder
100gAllinson's Plain White Flour
10gTruvia for Baking - Brown
1Medium egg
300mlSemi skimmed milk
20gButter
To serve
200gThick set 0% fat Greek yogurt
150gFresh raspberries
Cocoa powder (for dusting)
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
