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Chocolate-Souffled Crepes
Yield: 6 servings

1/2 cup all-purpose flour
1/2 cup 1% low-fat milk
2 teaspoons sugar
2 teaspoons vegetable oil
1 large egg
Cooking spray
2 tablespoons sugar
2 tablespoons unsweetened cocoa
2 teaspoons all-purpose flour
1/4 cup 1% low-fat milk
1 large egg yolk
1 teaspoon vanilla extract
3 large egg whites
1 tablespoon sugar
Chocolate Sauce
1 tablespoon powdered sugar
Orange rind strips (optional)

These crepes are best served immediately from the oven.

Place 1/2 cup flour in a medium bowl. Combine 1/2 cup milk, 2
teaspoons sugar, oil, and egg; add mixture to flour, stirring with
a whisk until almost smooth. Cover batter; chill for 1 hour.

Coat an 8-inch crepe pan or nonstick skillet with cooking spray;
place over medium-high heat until hot. Remove pan from heat. Pour
a scant 1/4 cup batter into pan; quickly tilt pan in all directions
so batter covers pan with a thin film. Cook about 1 minute. Carefully
lift edge of crepe with a spatula to test for doneness. The crepe
is ready to turn when it can be shaken loose from the pan and the
underside is lightly browned. Turn crepe over: cook 30 seconds on
the other side. Place the crepe on a towel; allow it to cool.
Repeat procedure until all of the batter is used. Stack crepes
between single layers of wax paper or paper towels to prevent
sticking.

Preheat oven to 350 degrees.

Combine 2 tablespoons sugar, cocoa, and 2 teaspoons flour in a
small saucepan; stir well. Add 1/4 cup milk and yolk; stir with a
whisk. Place over low heat; cook 5 minutes or until thick. Remove
from heat. Stir in vanilla. Pour into a large bowl; set aside to
cool.

Beat egg whites at high speed of a mixer until foamy. Gradually
add 1 tablespoon sugar, beating until stiff peaks form. Gently fold
one-fourth of egg white mixture into chocolate mixture, and gently
fold in remaining egg white mixture.

Spoon 1/3 cup souffle mixture into center of each crepe; fold in
half. Place filled crepes on a baking sheet. Bake at 350 degrees
for 10 minutes or until puffy. Spoon Chocolate Sauce over each
crepe; sprinkle with powdered sugar. Garnish with orange rind
strips, if desired. Yield: 6 servings (serving size: 1 filled
crepe and 3 tablespoons Chocolate Sauce).

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