Recipes

You can use either the blender crepes or the cocoa crepes in this recipe.

Ingredients:

• 1/4 cup whole-wheat flour
• 1/4 cup unbleached white flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup semisweet chocolate chips
• 2 ounces unsweetened baking chocolate
• 3 tablespoons less-fat margarine (with 8 grams fat per tablespoon) or butter
• 2 tablespoons cooled espresso or double-strength coffee
• 1 tablespoon chocolate syrup
• 2/3 cup granulated sugar
• 1/2 cup egg substitute
• 2 teaspoons vanilla extract
• 1 cup white chocolate chips

Preparation:

1. Preheat oven to 350 degrees. Line two thick baking sheets with parchment paper and set aside.
2. Combine flours, baking powder, and salt in a 2-cup measure and stir to blend.
3. Place chocolate chips, baking chocolate, margarine, coffee, and chocolate syrup in a medium-size microwave-safe bowl. Cook in microwave on HIGH for 1 to 2 minutes. Remove from microwave and stir to finish melting the chocolate. Set aside to cool slightly.
4. Add sugar, egg substitute and vanilla to mixing bowl and beat on medium-high speed for 2 minutes. Reduce to low speed and beat in the chocolate mixture just until combined. Gently fold in the flour mixture with a wooden spoon or rubber spatula.
5. With a cookie scoop, scoop the cookie dough onto the prepared pans. Bake for 8 minutes or until the surface of the cookie is dry (do not overcook). Let the cookies cool on the baking sheet, and then peel them off of the parchment.
6. While cookies are cooling, place the white chips in a 2-cup glass measure. Microwave on LOW until chips are melting, once stirred with spoon (about 1 minute).
7. Dip the edge of each cookie (about a fourth of the cookie) into the melted chocolate and let the chocolate harden by placing the cookies on waxed paper.

Yield:
24 cookies

Nutritional Information:
Per cookie: 131 calories, 6 g protein, 16 g carbohydrate, 5 g fat, 2.5 g saturated fat, 1.8 g monounsaturated fat, 0.5 g polyunsaturated fat, 1 mg cholesterol, 1 g fiber, 120 mg sodium. Calories from fat: 36%.

© 2007 Elaine Magee

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