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Raspberry Yogurt Chocolate Crepes

Healthy Cooking from H-E-B



Quick and easy


Prep Time:

15 minutes

Cook Time:

20 minutes


8 servings


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


Combine the fat free Greek yogurt and sweetener in a mixing bowl and beat for 1 minute. Stir 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 batter should be thin. Heat a non-stick skillet over medium heat for 2 minutes. Spray the skillet with Butter Flavor Non-Stick Spray and add 1/4 cup of the thin pancake batter. Tilt 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 plate 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
Healthy Cooking from H-E-B

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