Raspberry Almond Chocolate Crepes

These are just as good without the raspberry M&M's. If you want them though they carry them at Target.

For the crepes:

• 1½ cups flour
• ½ cup cocoa powder
• 6 tablespoons confectioners’ sugar
• Pinch of salt
• 2¼ cups lowfat milk
• 2 tablespoons unsalted butter, melted
• 2 large eggs
• ½ teaspoon pure vanilla extract
• Vegetable oil as needed

For the filling:

• 2 cups part skim ricotta cheese
• 1½ cups raspberries
• ¼ cup sugar
• ¼ cup toasted almonds
• Zest on orange

Chocolate sauce:

• ½ cup chopped Dove Dark Chocolate
• ¼ cup lowfat milk
• ½ cup raspberries
• 1/3 cup Raspberry Almond M&M’S

Special utensils:

• 6-inch skillet
• 2 mixing bowls
• 6-inch non-stick sauté pan

• Crepe batter:
• 1. Combine flour, cocoa powder, sugar and salt.
• 2. In another bowl, 2 cups of milk, butter, eggs and vanilla until blended.
• 3. Combine butter and flour mixtures, whisking until smooth. Refrigerate for 1 hour.
• 4. Cook crepes: Before cooking, whisk remaining ¼ cup of milk into crepe batter. Lightly brush skillet with oil and heat over medium high heat. Once pan is hot, remove from heat, pour in ¼ -cup of batter and swirl pan around allowing batter to evenly coat bottom. Return pan to heat and cook for 40 seconds. Flip crepe over and continue to cook an additional 20 seconds. Repeat process with remaining batter, stacking crepes. Set aside.
• Filling:
• 5. Combine ricotta cheese with raspberries, sugar and orange zest. 2. Spread crepes with filling to within ½-inch of the edge. Fold crepes into quarters and place two on each serving plate.
• Sauce:
• 6. Before serving, melt chocolate and milk together.
• 7. Drizzle sauce over crepes, garnish with raspberries and Raspberry Almond M&M’S Premiums.