Lay crepes on a clean work surface. Spread each crepe with 1 tablespoon hazelnut creamy spread and top with 1/4 cup sliced strawberries and 2 tablespoons fresh raspberries. Roll up crepes and place on a serving platter.
Quick and easy dessert? Check! When you start with ready-to-use crepes all you have to do is smear them with chocolate-hazelnut spread, top with fresh berries, and roll.
Servings and Ingredients
|5 (9-inch each) ready-to-use crepes|
|5 tbsp. Hy-Vee hazelnut creamy spread with skim milk and cocoa, divided|
|1 ¼ c. fresh strawberries, sliced and divided, plus additional for garnish|
|10 tbsp. fresh raspberries, divided, plus additional for garnish|
|Hy-Vee chocolate-flavored syrup, for garnish|
|Hy-Vee frozen original whipped topping, for serving|
|Hy-Vee baking cocoa powder, for garnish|
|Hy-Vee unsweetened flaked coconut, toasted, for garnish|
Things To Grab
- Butter knife
- Serving platter
Drizzle with chocolate-flavored syrup and top with whipped topping. Sprinkle with cocoa and top with additional strawberries and/or raspberries and toasted coconut, if desired.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 5mg
- Sodium: 10mg
- Total Carbohydrates: 26g
- Protein: 1g