Red berry and chocolate crepes
¼ cup(s), (35g)
½ cup(s), (125ml)
Pauls Mousse, Chocolate, Low Fat
4 tub(s), (62g each)
125 g, hulled, halved
1 tsp, for dusting
2 x 3 second spray(s)
- Place the flour, milk and egg in a large jug and whisk until smooth.
- Lightly spray a 15cm (base measurement) non-stick frying pan with oil and heat over high heat. Pour 2 tablespoons of the crepe mixture into the pan and swirl to evenly cover the base. Cook for 1–2 minutes or until bubbles rise to the surface. Using a spatula, turn the crepe and cook for 1 minute or until golden. Transfer to a plate. Repeat with remaining crepe mixture to make 4 crepes. Cool.
- Place crepes on serving plates. Spread each crepe with one tub of the Nestle Diet Chocolate Mousse, leaving a 3cm border. Fold each crepe in quarters to enclose filling and make a triangle shape. Serve topped with berries and dusted with icing sugar.