| Raspberry Crepes |
| 1 cup Graham Flour 1 tsp. Baking Soda 1 Whole Egg 2 Egg Whites 1/2 C. Skim Milk 4 packets Truvia® Natural Sweetener 3 C. Fresh or Frozen Raspberries** 4 packets Truvia® Natural Sweetener 1/4 C. Sliced Almonds 2-3 Hershey's Sugar Free Special Dark® bars No Calorie, Non-stick Spray. Combine Graham Flour and baking soda in mixing pitcher. Beat egg and egg whites together with skim milk and Truvia®. Add to dry ingredients and beat well. Spray crepe pan or non-stick skillet with non-stick spray. Turn burner to high and allow pan to become hot. (if water sizzles when dripped on pan it is hot enough) Pour 1/2 cup of batter into pan and swirl to distribute batter over the bottom of the pan. When batter is just about cooked through, loosen edges with nylon spatula, lift carefully and flip. Cook on that side for a few seconds, until brown. Slide onto cutting board or plate lined with waxed paper. Repeat until all batter is used. Placing waxed paper between each crepe will prevent them from sticking together and tearing later. In Sauce pan, over medium heat, combine raspberries and Truvia®. Cook just until heated through. Place Special Dark® bars in zip lock freezer bag. Microwave for 30-60 seconds or until chocolate is melted. (Start with 30 seconds, then 10 second intervals. Place a crepe on plate, spoon 1/4 cup of raspberries into the center of the crepe. Roll crepe (Similar to a burrito.) Spoon a few more raspberries over the center of the roll. Cut a tiny hole in the corner of the bag containing the chocolate. Drizzle melted chocolate over crepe. Sprinkle with almonds and serve. ** Any berry can be used for these crepes. |
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Sonnenmoser Ministries, No Time Design and Pamela's Healthy Pantry are operated under the umbrella of PKS Training.(
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