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Raspberry Yogurt Chocolate Crepes
Prep Time:
15 minutes
Cook Time:
20 minutes
Makes:
8 servings
Ingredients

* Raspberry Yogurt Filling:

2 c. greek style fat free yogurt

1/4 c. Hill Country Fare 0 Calorie Sweetener

1 bag (12 oz.) H-E-B Frozen Raspberries, thawed to room temperature

2 c. Hill Country Fare Complete Pancake Mix

2 Tbsp. H-E-B Baker's Scoop Cocoa Powder

2 1/2 c. water

* Hill Country Fare Butter Flavor Non-Stick Spray

Directions


Combine the fat free Greek yogurt and sweetener in a mixing bowl and beat for 1 minute. S
tir in the raspberries, cover the bowl with plastic wrap and chill until ready to use.
Combine the complete pancake mix, cocoa powder and water in a large mixing bowl. The bat
ter should be thin. Heat a non-stick skillet over medium heat for 2 minutes. Spray the s
killet with Butter Flavor Non-Stick Spray and add 1/4 cup of the thin pancake batter. Til
t and rotate the skillet to spread the batter evenly around the base of the skillet. Cook
the crepe for 1 minute and turn over and cook until the steam is all gone. Place on a pl
ate and continue making the other crepes.
Fill each crepe with 2 Tablespoons 1/4 cup Raspberries Yogurt filling and roll like a taco
or simply fold over like a quesadilla. Arrange the filled crepes on a platter and spoon
more raspberries yogurt mixture down the center of each crepe.

Nutritional Information


No Nutritional Information Available


Source


Healthy Cooking from H-E-B