Chocolate Covered Raspberry Crepes
5 min Prep, 30 min Cook
Contains Eggs and more
- CHOCOLATE CREPES:
- CHOCOLATE YOGHURT FILLING:
- CHOCOLATE SAUCE:
Combine crepe ingredients in a bowl and whisk until batter is smooth.
Pour ¼ of batter onto the centre of a pan on low-medium heat to cover the base and create a thin crepe. When dark in colour and set to the touch, flip.
Remove when cooked and repeat with the remaining batter.
While crepes are frying, prepare the chocolate sauce in a ramekin/ small bowl.
Fill each crepe with the yoghurt filling and fold over.
Top with fresh raspberries and drizzle with chocolate sauce plus any other fruit/ toppings you want.
Serving Size 166 g
|Amount Per Serving|
|Calories 282.7 cals||14%|
|% Daily Value*|
|Kilojoules 1189.3 kJ||14%|
|Fat 9 g||14%|
|Sodium 133.6 mg||6%|
|Carbohydrate 30.9 g||10%|
|Protein 11.9 g||24%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|