Chocolate crepes with peaches
Fat free skim milk
1 large egg(s)
Unsweetened cocoa powder
4 medium, ripe, or 1 (15-oz) can water-packed peaches, drained
1 Tbsp, from 1 orange
Chocolate whipped topping
Powdered sugar (confectioner's)
2 tsp, for dusting
- 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.
- 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.)
- 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.
- Serving size: 1 crepe