Dessert for Dinner

Why dessert for dinner?

Because I can!

Inspired by a few different dessert crepe recipes I recently read, I worked up one of my own to fit my dietary needs.

We had them for dinner tonight. Jon had a side of bacon, I had a few slices of turkey bacon. It was a complete and tasty meal.

For our filling tonight we used fresh raspberries as well as some thawed, sliced strawberries we picked earlier this summer. The strawberries were great because they made their own sweet juice as they thawed.

Oh! I bet cherry pie filling would be AMAZING in these. You know, a black forest cake kind of vibe....


Word of advice: You can use 1/2 cup wheat flour and 1/2 cup all purpose. I don't recommend using all wheat flour because it seems to produce a tougher crepe.

Here's to you and your culinary adventures friend. Cheers!

Dessert Crepes
Makes 13 large (1 per serving) or 26 small (2 per serving)
120 calories per serving

1 cup flour
3 TBS unsweetened baking cocoa
2 TBS powdered sugar
1 1/2 cups skim milk
1/4 cup + 2 TBS Egg Beaters egg substitute
1 tsp extra virgin light olive oil or melted I can't believe it's not butter spread
fat free cool whip
Special Dark chocolate syrup
fresh seasonal berries

In a blender combine flour, cocoa, sugar, milk, Egg Beaters, and oil. Pulse until well combined.

Let sit in fridge for at least one hour to produce a light and airy crepe.

To cook crepes:

Preheat a nonstick skillet over medium heat. Pour a small amount of batter the pan* rolling batter around the pan to make even and as thin as possible. After about a minute or two, carefully flip and cook for 30 seconds or so. Lay flat to cool.

* About 1/4 cup for large; 1/8 cup for small

To assemble:

For Large crepes fill the center with about 2 TBS of berries and 2 TBS cool whip. Wrap up like a burrito.Place seam side down on a plate. Drizzle with about 1 TBS syrup.

For small crepes, follow the same procedure reducing filling amounts to 1 TBS of berries and 1 TBS cool whip. Wrap up like a burrito. Place seam side down on a plate. Drizzle with about 1/2 TBS of syrup.

Serve chilled or room temperature.