Chocolate Crêpes with Truvia Allulose Sweetener

Directions

• 1.

  In a large bowl combine flour, Truvía^® Allulose Sweetener and salt

• 2.

  Add milk, melted butter, eggs, cocoa powder and vanilla; whisk mixture until very smooth

• 3.

  Place batter in fridge for one hour to allow flour to absorb liquid

• 4.

  Place skillet or crepe pan over medium heat; heat until hot

• 5.

  Spray pan with non-stick cooking spray

• 6.

  Pour 1⁄4 cup batter in pan and swirl to form thin layer

• 7.

  Cook for about 1 minute or until golden brown on the bottom, flip and cook other side for 30 seconds

• 8.

  Place cooked crêpe on a towel; cool for about 2 minutes

• 9.

  Stack crêpes with wax paper between each layer to prevent sticking

Serving Suggestion

• 10.

  Place several rows of fresh or frozen raspberries, strawberries, banana slices or a fruit sauce down the center of the crêpe and fold it up. Top with light whipped topping and dust with cocoa powder to garnish.