Lighten up your chocolate crepes with fresh fruit and Swerve sweetener.

[Disclosure: As co-owner of The Recipe ReDux I was compensated to manage this recipe contest.]

Admittedly, I’ve never baked much with alternative sweeteners as I’ve never liked the taste of them, let alone the end results.

That is until I got to try out Swerve Sweetener, thanks to their recent Satisfy Your Sweet Tooth Recipe ReDux sponsored contest.

Here’s the lowdown on Swerve:

It tastes, bakes, and measures just like sugar – you can swap it 1-to-1.
Swerve contains zero calories and does not affect blood sugar levels.
It’s made from all-natural ingredients and does not contain any artificial ingredients, preservatives, or flavors. Ingredients are non-GMO verified and sources from North America and Europe.
The main ingredient is erythritol, which does not cause the digestive issues associated with other sugar alcohols.
Swerve is born and raised in New Orleans! Ingredients are non-GMO verified and sources from North America and Europe.

These crepes were delicious and I couldn’t detect the “cool burn” taste that sometimes I taste with erythritol.

BUT it’s worth noting that I only used a bit more than 1/2 cup of Swerve in this recipe. If your recipe calls for more than 3/4 cup of sugar and you want to try Swerve, I’d recommend replacing half of it with Swerve vs. a 100% substitution if you don’t want to detect that taste.

Less Sugar Chocolate Crepes with Rainbow Fruit

Author: Deanna Segrave-Daly
Yield: 15-16 crepes 1x

Print Recipe

Description

Lighten up your chocolate crepes with fresh fruit and Swerve sweetener.

Ingredients

Scale

For the crepes:

1 1/3 cup reduced-fat milk
2 eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/3 cup Swerve, Confectioners
3 tablespoons cocoa powder
Dash of salt

For the whipped cream

1 cup heavy cream
2 tablespoons Swerve, Confectioners

For the fruit:

4 cups of an assortment of fruit colors such as raspberries, sliced strawberries, chopped mango, clementine sections, banana slices, chopped kiwifruit, sliced green grapes, blueberries, sliced purple grapes
1/4 cup of Swerve, Confectioners for dusting
Fresh mint leaves

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Instructions

In a mixing bowl, whisk together milk, eggs, butter and vanilla extract.
In a separate bowl, whisk together flours, 1/3 cup Swerve, Confectioners, cocoa powder and salt. Add dry ingredients to wet and whisk until just incorporated.
Using a skillet with a 6- or 7-inch diameter, coat with cooking spray and heat over medium heat.
Pour a scant 1/4 cup of batter in middle of pan. Grab handle and swirl around until batter coats entire pan (crepe will be thin.) Cook about 1 minute and then flip. Coat about other minute or until cooked through. Repeat with remaining batter.
For whipped cream, add heavy cream and 2 tablespoons Swerve, Confectioners to a bowl for mixer stand. Whisk on high until stiff peaks form.
To serve, fold one or two crepes into triangles and place on plate. Dust with remaining Swerve Confectioners (about 3/4 teaspoon per crepe.) Serve with assorted fruit, whipped cream and mint leaves.

Serena used the granulated Swerve in these amazing Crème Brûlée Scones with Toasted Caramel Sauce. And you must check out all the other goodies our ReDuxers whipped up by clicking on The Recipe ReDux logo below.

Have you ever tried Swerve? What sweeteners do you like to use when you bake?