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Photo of Chocolate crepes with peaches by WW

Chocolate crepes with peaches

2
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
8
Difficulty
Easy
Here’s a dessert pretty enough for a party. The good news is that you can make the crepes a day ahead, leaving only assembly before serving. We call for filling the crepes with peaches, but you can use any stone fruit, or try mixing up a few varieties, like nectarines and peaches, or cherries and plums. Berries would also be a lovely filling. If you are looking to cut a few corners, you can use store-bought crepes. They won't be chocolate, but will still be tasty, especially with the chocolate whipped topping.

Ingredients

Cooking spray

4 spray(s)

Fat-free skim milk

¾ cup(s)

All-purpose flour

½ cup(s)

Egg

1 pound(s)

Unsweetened cocoa powder

1 tbsp(s)

Sugar

1 tbsp(s)

Kosher salt

¼ tsp(s)

Peach

4 medium, ripe, or 1 (15-oz) can water-packed peaches, drained

Orange zest

1 tbsp(s)

Fat free whipped topping

16 tbsp(s), Chocolate variety

Powdered sugar (confectioner's)

2 tsp(s)

Instructions

  1. In blender or food processor, add milk, flour, egg, cocoa powder, sugar, and salt and purée until smooth. Transfer batter to small bowl. Cover and let stand for 30 minutes.
  2. Lightly coat 8-inch nonstick skillet with nonstick spray and heat over medium. Pour 2 scant tbsp batter into skillet and quickly swirl to coat bottom of pan. (If batter is too thick, stir in 1 tbsp water.) Cook until bottom is set, about 30 seconds. Flip crepe and cook until lightly browned on bottom, about 15 seconds. Slide crepe onto wax paper. Repeat with remaining batter, lightly coating pan with nonstick spray as needed, to make total of 8 crepes, stacking crepes between sheets of wax paper. (The crepes can be made 1 day ahead. Wrap in plastic and keep refrigerated.)
  3. If using fresh peaches, peel, pit, and slice peaches. Place 1 crepe each on 8 plates. Divide peaches among crepes, arranging peaches down center of crepes. Dividing evenly among crepes, sprinkle peaches with orange zest and top with 2 tbsp whipped topping. Roll up crepes. Dust with powdered sugar.
  4. Serving size: 1 crepe

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