I modified the chicken pot pie crepe recipe I made the other day to make a sweet crepe.

carb chocolate crepes

Crepes:

4 eggs

1/2 cup ricotta

4 tablespoons flour

Pinch of salt

3 tablespoons milk

.

In a medium bowl beat the Ricotta with the eggs. Beat in the flour, salt, and milk. Allow to sit for 15 minutes.

Heat an 8-inch nonstick skillet over medium-low heat. Coat with vegetable cooking spray when hot. Pour in 2 tablespoons of batter and swirl the pan to coat the entire surface in a thin layer. Allow to cook, without turning, until completely done. The top should be no longer shiny and when you touch it it’s not wet. The bottom will be have a very slight golden color. If it’s too dark, lower the heat.

(These can be impossible to flip and they don’t need to be, so don’t try if you don’t want to. I do sometimes to get the same color on each side, but they are done when it’s dry on the top.) Gently loosen the edges with a spatula and slide out of the pan onto a plate. Very lightly spray the top with vegetable spray – this way you can stack them on top of each other.

Lightly coat the pan with cooking spray before each crepe. Proceed with above directions until batter is gone. Allow the crepes to cool to room temperature and then wrap the plate tightly with plastic wrap. These keep well in the fridge – unfilled – for several days.

Filling:

Filling (makes filling for 2 crepes)

1/4 cup ricotta cheese (low fat or fat free)

2 heaping teaspoons cocoa powder

I packet artificial sugar (splenda or whatever you prefer)

Mix the filling ingredients in a microwavable bowl

Microwave for 15 seconds or until fairly well-heated

Fill the crepe with the filling and enjoy!

Wow, that sounds really good! Thank you for sharing.

I think I know what I am having for dinner tonigh! Sounds great!