Serves: 6
Total Calories: 126
1. In a medium bowl, stir heavy cream, baking mix, egg, cocoa powder, splenda, oil and vanilla until almost smooth (a few small lumps may remain). Let stand for 5 minutes.
2. Heat a non-stick skillet that is 6 inches across the bottom over medium heat. Coat skillet with 1/2 teaspoon of the oil. Stir batter and pour 2 tablespoons of the batter into skillet and quickly tilt to spread evenly. Cook for about 1 1/2 minutes or until top is bubbly and almost dry turn crepe. Cook briefly until set. Invert onto a plate. Coat skillet with 1/2 teaspoon of the oil and continue until all of the batter is used, stirring batter each time before using. Cover crepes with waxed paper to keep warm and pliable.
3. Fill each crepe with pie filling. Sprinkle with powdered sugar.
This Chocolate Crepes recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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