Makes about 13-18 crapes.
3 eggs (equal egg substitute)
1 c all-purpose flour
2 tbsp Hershey's cocoa
1 1/2 tbsp Splenda
pinch of salt
1 1/4 cup c soy milk
3 tbsp melted butter
1 can no sugar free cherry pie filling (or you're favorite preserve)
Optional: whipped cream, 1 square Baker's unsweetened baking chocolate.
Beat the eggs in a medium bowl. Stir together the flour, cocoa and splenda,salt. Add the eggs, milk,beating until smooth.
Heat small skillet (7") brush lightly with butter.
Pour about 3-4 tbsp of the batter in the pan (to cover the whole pan). cook for 1 minute turn, and cook the other side.
Before serving fill the crapes, roll them up, and put a shallow dish. Bake 15 minutes on 225F.
Drizzle with melted chocolate, and whipped cream. I pour a little fruit syrup over it too.
Freeze the leftover crepes for later use.
- 1 serving
- Cal. 140
- Prot. 2g
- Carb. 14g
- Fat 3g