raspberry chocolate crepes

Days I get to work from home are so lovely...
Today was my first attempt at completely homemade crepes.  After having Peach & Raspberry Delight(s) at Pancake Pantry, lusting over The Perch in Brentwood, (and a past of Daddy's creme chantilly-filled après-prom crepes), it was something I had to do.

I adapted my base recipe from one found on Glamour's website.

For 3-4 crepes:

1 egg white
a little over 1/2 cup skim milk
1/2 cup whole wheat flour
1/2 teaspoon vanilla extract
1/2 tablespoon sugar
1/8 teaspoon salt

In a nonstick skillet, heat 1 tablespoon of butter over medium heat (or spray with Pam). In a  bowl, whisk or mix egg white, milk, flour, salt, vanilla and sugar--until the batter is smooth and there are no lumps. Use a 1/2 cup measuring cup to scoop the batter from the bowl into the pan. Tilt the pan a bit to distribute the batter to the edges (or close to them) so the crepe is as thin as possible. When little air bubbles start to pop up on the crepe (after about a minute or two, depending on the heat of your stove), flip it over using a rubber spatula. The backside should be slightly golden brown. Cook on the other side for another minute or so, then transfer to a plate. Repeat for the remaining crepes.

The majority of sites I'd visited mentioned having to throw away the first crepe of every batch, but I didn't run into any problems.

To make them Raspberry-Chocolate:

Filling:
1 spoonful Ghiradelli's Ground Chocolate
a teeny-tiny bit of skim milk, just enough to mix with the chocolate to create a paste-like texture

Place chocolate in a small ramekin or finger bowl. Add milk and mix until thick and paste-like.
***If you don't have ground chocolate, you can sweeten some cocoa and use it instead, or for a little more decadent filling, gather 1/4c chocolate chips, melt, and mix with a little milk or heavy cream to make a ganache.

Topping:
1/3 c frozen raspberries
1/2 tsp cornstarch
1 tsp sugar

Heat raspberries in a saucepan on the stove or in a microwave. Smush with a spoon.  Add cornstarch and sugar to thicken to a compote.

Take finished crepes and place on a plate. Smear chocolate along middle of each crepe. Fold sides in. Spoon on raspberry compote. If desired, finish with a dollop of whipped cream and/or a drizzle of chocolate syrup.

ENJOY!